Rosemary and Garlic Rack of Lamb
Created By : littleke
Marinated in an olive oil base, this rack of lamb is sure to please, yet is quick and easy!
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Prep Time |
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30 minutes |
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Cook Time |
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10 minutes |
| Serves 4 |
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3
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cloves garlic minced
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2
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tbsp fresh rosemary minced
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1/2
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cup extra virgin olive oil
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1
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tbsp apple cider vinegar
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1/2
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tsp salt
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1/4
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tsp fresh cracked black pepper
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1/2
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rack of lamb (about 8 chops)
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3
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tbsp canola oil
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Rinse lamb and pat dry. Cut rack between each bone to create lamb medalions with one bone each. (See picture)
In a gallon sized zip top bag combine remaining ingredients. Add lamb, toss to coat. Marinate in bag for 30 minutes - overnight. Remove lamb from bag and discard marinade. Remove any large chunks of garlic from flesh or garlic will burn during cooking process.
Heat an extra large saute pan over high heat. Add canola oil. When pan is smoking hot, add lamb, meat side down, be careful of splattering oil.
Do not overcrowd pan. Cook in batches if necessary.
Cook for 2-3 minutes (until a nice brown coating) and flip and cook other side for 2-3 minutes, or until the center of the lamb is pink (medium rare) or until your desired degree of doneness. Remove from pan and serve immediately.