Rack of Lamb presented by Historic Sand Rock Farm Bed & Breakfast
2 racks of lamb 1 bunch, fresh parsley 1 bunch, fresh basil 3 cloves garlic 1/2 cup extra virgin olive oil 1 tsp salt 1/2 tsp ground pepper
Trim the excess fat from the lamb. Combine three cloves garlic, parsley, basil, and olive oil in a blender. Blend into a smooth sauce, and liberally coat the lamb. Marinate or up to 2 days.Preheat the oven to 350°. Heat a sauté pan with a small coating of olive oil. Season lamb well with salt and pepper. Sear the outside of the lamb, pressing each face of the meat against the hot pan for until browned.Set the lamb on a baking sheet, and roast for 10-20 minutes. Remove from heat and let rest for 10 minutes before slicing. Slice with a sharp, large knife. Hold the rack by the bones, and in one slice, run the knife between the ribs. The flesh should be pink; the ends medium-rare and the center cuts rare. Yield: 6-8 servings
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