Ingredients

The following ingredients have 4 Servings
  • 1 rack lamb (french cut with 8 ribs)
  • salt and pepper (to taste)
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh)
  • 1-2 cloves garlic (separated)
  • 1 french shallots (separated)
  • ¼ cup olive oil (separated)
  • ¼ cup white wine (separated)

Instruction

  • Remove the lamb from the refrigerator at least one hour before you plan on pan-roasting it. 
  • Once it is almost at room temperature, rinse and pat dry the meat. Place in a dish large enough to hold the ribs. 
  • Season both sides of the meat with rosemary and salt and pepper according to your preference. 
  • Add ½ minced garlic, ½ minced french shallot, a few pinches of chili flakes, 2 tablespoons of white wine and 2 tablespoons of olive oil. Allow marinating for about 15 minutes; turn over a few times.
  • Over medium-high heat, heat 2 tablespoons of oil. Add the rest of the garlic and french shallots and sauté for 1 minute. 
  • Add the rack of lamb, meaty side down, and sear for about 2 minutes. Using tongs, hold the ribs sideways, to sear the sides; then hold them upright to sear the base. This should take 1-2 minutes. 
  • Add the rest of the marinade as well as 2 tablespoons of white wine. Reduce the heat to low, cover and cook for about 15-20 minutes, turning the meat over every 5 minutes or so. The total cooking time depends on the size of your lamb rack.
  • Insert a thermometer in the thickest part of the meat and test for doneness according to personal taste.
  • Remove the pan from the heat, cover loosely with foil and allow the meat to rest for 5 minutes before slicing into individual chops. 
  • With a very sharp knife, cut between the lamb bones.
  • Serve immediately with your favorite side dishes.