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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PASSOVER RECIPES |
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SPICED RACK OF LAMB WITH ROSEMARY AND THYME |
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INGREDIENTS: |
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- 1 3/4 lb. rack of lamb, kashered.
- Salt to taste
- Black pepper, freshly ground, to taste.
- 1 tbs. extra virgin olive oil
- 1 tbs rosemary, freshly roughly chopped. Check for infestation.
- 10 garlic cloves, smashed
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INSTRUCTIONS: |
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- Heat oven to 450 degrees F.
- Season lamb with salt and pepper
- Heat oil in a 12" skillet over medium-high heat
- Add lamb fat side down and cook
- Using tongs, flip and sear the bottom and sides of the rack, until
browned - 10 minutes or so.
- Turn lamb fat side up in the skillet and scatter herbs over the
top.
- Add garlic to skillet and transfer to oven
- Roast until an instant-read thermometer inserted into center of
the meat reads 130 degrees F. for medium rare, 10 minutes or so.
- Let cool for 5 minutes before slicing into chops and serving.
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Yields: pan 2-4 servings |
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Source:
Rabbi Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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