Oregano and Garlic Crusted Rack of Lamb
Serve with a light red wine to compliment the delicate flavors of the lamb while the light tannins complement the subtle heat from the garlic, creating a well-rounded, perfect pairing.
- 8 large garlic cloves
- 1 large bunch of fresh oregano
- 1/4 cup olive oil
- 1 tsp sea salt
- 2 tsps fresh cracked pepper
- 2 drenched racks of lamb, 6-8 ribs each
1. Crush the garlic cloves and roughly chop, then add to the bowl of a small food processor or blender. Remove the leaves from the sprigs of oregano by holding the top of the stem with one hand, and with the other run your thumb and index finger down the stem. The leaves will naturally fall off. Add the oregano leaves to the blender, along with the olive oil, salt, and pepper. Blend to a smooth paste and transfer to a small mixing bowl.
2. Remove the racks of lamb from the packaging and pat dry with a paper towel. Place on a cutting board. Generously pack half of the garlic oregano paste onto one rack of lamb, covering all the flesh portions well, yet leave the bones clean. Set the rack onto a plate of shallow baking dish so the bones curve up. Repeat with the second rack. Place uncovered in the fridge for one hour, allowing the flavors to soak into the lamb.
3. Preheat the oven to 450 degrees and cover a baking sheet with parchment paper. Remove the lamb from the fridge and place on the prepared baking sheet, with the bones curving up. Let rest at room temperature while the oven preheats.
4. Bake for 15 to 20 minutes; the herbs will caramelize, turning golden brown and form a crust over the lamb. The internal temperature of the lamb will be 120 degrees for medium-rare. Remove from the oven and lightly cover with aluminum foil. Let rest 10 minutes before serving, to allow the juices to set.
5. Leftovers can be kept in an airtight container in the fridge for up to three days. Reheat in a 375 degree oven for 15 minutes.