Serves 4 / Prep time: 10 minutes, plus 1 hour marinating time / Cook time: 25 minutes
Lamb is not one of the most popular meat choices in North America, but it is consumed in many other countries as a staple food. Spring lamb is the best choice when considering this product, although you can find lamb both fresh and frozen year-round in most grocery stores. If you are using frozen lamb, make sure it is completely thawed before adding the racks to the marinade.
4 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary
2 teaspoons minced garlic
2 (1-pound) racks French-cut
lamb chops (8 bones each)
Pinch sea salt
1. In a small bowl, whisk together the olive oil, rosemary, garlic, and salt.
2. Place the racks in a sealable freezer bag and pour the olive oil mixture into the bag. Massage the meat through the bag so it is coated with the marinade. Press the air out of the bag and seal it.
3. Marinate the lamb racks in the refrigerator for 1 to 2 hours.
4. Preheat the oven to 450°F.
5. Place a large ovenproof skillet over medium-high heat. Take the lamb racks out of the bag and sear them in the skillet on all sides, about 5 minutes in total.
6. Arrange the racks upright in the skillet, with the bones interlaced, and roast them in the oven until they reach your desired doneness, about 20 minutes for medium-rare or until the internal temperature reaches 125°F.
7. Let the lamb rest for 10 minutes and then cut the racks into chops.
8. Serve 4 chops per person.
PER SERVING
Calories: 354; Fat: 30g; Protein: 21g; Carbs: 0g; Fiber: 0g;
Net Carbs: 0g; Fat 70%/ Protein 30%/ Carbs 0%