Sunday, December 28, 2008

Christmas dinner: Herbed racks of lamb

After unsuccessfully trying to convince Shawn that I was going to attempt turducken, I proceeded to make my favorite rack of lamb recipe. From the back of the Windsor kosher salt box, it is simple yet sophisticated.



2 racks of lamb, frenched (ask your butcher to do this for you)
2 tbsp olive oil
2 garlic cloves, slivered
2 tbsp herbes de Provence (sold as such; it's usually a blend of dried thyme, rosemary marjoram/oregano and lavender)
1 tbsp ground pepper
1 tbsp kosher salt


If desired, wrap each rib bone with foil. Brush entire surface of each rack with oil. Using a sharp paring knife, make a small slit in the meatiest part of each rib and stud each with a sliver of garlic. Rub herbs, pepper and salt into the fatty side of each rack. Place racks in a shallow roasting pan and bake at 425˚ for 25 min or to desired doneness. Cover with foil and let stand for 5 min before carving between bones to serve.

In case you were wondering, you can buy your turducken here.




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