ROAST PEPPERED RACK OF LAMB
Spring lamb is a delight of the season. Ask your butcher for a nine-rib rack, if possible, and have it "French cut" (meat between the rib bones removed) and fully trimmed.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 6
Steps:
- Coarsely grind the black pepper in a minichopper. Add the garlic, salt, and olive oil, and puree.
- Rub the lamb, front and back, with the black-pepper paste. Let sit at room temperature for at least 45 minutes.
- Heat oven to 500 degrees.
- In a heavy saute pan slightly bigger than the rack of lamb, heat the vegetable oil over high heat until smoking. Saute the lamb, back side of the ribs facing up, until almost blackened. Turn gently, being careful not to break the pepper paste, and saute on back side for 30 seconds. Put the pan in the oven, and roast for 8 (rare) to 12 (medium well) minutes. When done, remove from the pan and let rest in a warm place for at least 5 minutes.
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Margaret Dawson
[email protected]Overall, this was a great recipe. The lamb was tender and juicy, and the peppered crust added a nice flavor. I would definitely recommend this recipe.
Lasiru Thathsara
[email protected]This was my first time making rack of lamb and it was a success! The lamb was cooked evenly and the peppered crust was flavorful. I will definitely be making this again.
Joiya Munda
[email protected]The lamb was a bit tough, but the peppered crust was delicious. I think I would try a different cooking method next time.
Md Imram
[email protected]I followed the recipe exactly and the lamb turned out perfectly. This is a great recipe for a special occasion.
Felix Liashiedzi
[email protected]This recipe is a keeper! The lamb was so tender and flavorful. I will definitely be making this again.
Juggun G
[email protected]Delicious!
Its Mê
[email protected]The lamb was cooked perfectly and the peppered crust was amazing. This dish was a real crowd-pleaser.
SALAHUDDIN MEKRANI
[email protected]This dish was easy to make and very flavorful. The lamb was tender and juicy, and the peppered crust was a nice touch. I would definitely recommend this recipe.
Darshan Kumar
[email protected]The lamb was a little dry, but the peppered crust was delicious. I think I would cook it for a shorter amount of time next time.
Ali Zain
[email protected]This was my first time cooking rack of lamb and it came out perfectly! The recipe was easy to follow and the lamb was cooked evenly throughout. I will definitely be making this again.
Asia
[email protected]I've made this dish several times and it always turns out great. The lamb is always tender and juicy, and the peppered crust adds a nice kick. I highly recommend this recipe!
Munsif Ahmad
[email protected]This rack of lamb was a hit at my dinner party! The peppered crust was flavorful and the meat was cooked to perfection. I will definitely be making this again.