ROAST PEPPERED RACK OF LAMB
Spring lamb is a delight of the season. Ask your butcher for a nine-rib rack, if possible, and have it "French cut" (meat between the rib bones removed) and fully trimmed.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 6
Steps:
- Coarsely grind the black pepper in a minichopper. Add the garlic, salt, and olive oil, and puree.
- Rub the lamb, front and back, with the black-pepper paste. Let sit at room temperature for at least 45 minutes.
- Heat oven to 500 degrees.
- In a heavy saute pan slightly bigger than the rack of lamb, heat the vegetable oil over high heat until smoking. Saute the lamb, back side of the ribs facing up, until almost blackened. Turn gently, being careful not to break the pepper paste, and saute on back side for 30 seconds. Put the pan in the oven, and roast for 8 (rare) to 12 (medium well) minutes. When done, remove from the pan and let rest in a warm place for at least 5 minutes.
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Samikshya Pariyar
[email protected]Meh.
Gero Too
[email protected]I would give this recipe a 4 out of 5 stars.
Mazhar Ch
[email protected]Not bad, but I've had better.
Raj karan Yadav
[email protected]Will definitely make this again!
Zenia Fleischmann
[email protected]Easy to follow recipe. The lamb was tender and juicy. The pepper crust added a nice flavor.
Nicky Kyles
[email protected]This is a great recipe for a special occasion. The lamb was cooked perfectly and the pepper crust was delicious. My guests raved about it.
Jenna Janik
[email protected]The lamb was a little dry, but the pepper crust was flavorful. Overall, it was a good dish, but I would make some adjustments next time.
Ebrahim mostafa
[email protected]This was my first time cooking lamb, and I'm so glad I tried this recipe. The lamb was delicious, and the pepper crust was the perfect touch. I will definitely be making this again.
Natnael Kebede
[email protected]I've made this recipe several times now, and it always turns out perfectly. The lamb is always tender and juicy, and the pepper crust is flavorful without being overpowering. It's a great dish for a special occasion or a weeknight meal.
AleXander 1990
[email protected]This roast peppered rack of lamb recipe was a hit with my family! The lamb was juicy and flavorful, and the pepper crust added a nice kick. I will definitely be making this again.