Winter 2005
(Adapted from Bon Appétit, June 2003)
- 10 garlic cloves, peeled
- ½ cup packed fresh mint leaves
- ¼ cup packed fresh parsley leaves
- ¼ cup fresh rosemary leaves, pulled from sprigs
- 2 teaspoons coarsely ground black pepper
- 2 teaspoons herbes de Provence
- 8 tablespoons olive oil
- 3 well-trimmed racks of lamb, 1 to 1¼ pounds each and each with eight bones
Combine first six ingredients in food processor. Blend until garlic is finely chopped. Add 4 tablespoons of olive oil and blend until coarse paste forms. Sprinkle each lamb rack generously with salt. Transfer half of herb paste to a small bowl and reserve. Spread remaining half of herb paste over lamb racks. Arrange lamb on rimmed baking sheet. Let stand at room temperature for two hours. (This can be done one day ahead; cover lamb and reserved herb paste separately and chill. Bring both to room temperature before continuing.)
Preheat oven to 450. Heat remaining 4 tablespoons of oil in heavy large skillet over high heat. Place one lamb rack, meat side down, in skillet. Sear until golden, about two minutes, return to baking sheet, meat side up. Repeat with remaining lamb racks. Roast lamb until meat thermometer inserted into center of lamb registers 130 for medium-rare, about 20 minutes. Transfer lamb to platter; let stand 15 minutes. Mix any pan juices into reserved herb paste. Cut lamb between bones into individual chops. Serve with herb sauce.
