Rosemary and Garlic Lamb Chops
In Black Belt White Dress, Travis Seaver's mother made a crown roast of lamb for Easter dinner. This is an incredibly flavorful dish that will elevate any celebration into gourmet.
- 2 ea lamb racks ((about 1.5-2 lbs each))
- 4 stems fresh rosemary
- 3 cloves garlic
- 1/4 cup olive oil ((extra virgin))
- 1 tsp salt ((Kosher or sea salt is best))
- 1/2 tsp black pepper
Preheat oven to 375º degrees F (190º degrees C)
Strip the rosemary leaves from the stems. In a miniature food processor, add the rosemary leaves, peeled garlic, salt, and pepper. Process until the garlic is finely chopped. Add the olive oil and process until well blended.
Rub all over the lamb racks.
If you would like to turn this into a 'crown roast', bend each rack into a semi-circle. Using kitchen twine, bind the racks together so they form a full circle. Place in a Bundt pan. Otherwise, lay meat-side up on roasting pan
Bake until the center of the internal temperature of the meat reads 135º degrees F (57º degrees C). Remove from oven. Let meat rest 15-20minutes. Using kitchen shears, remove the twine.
Find this and other great recipes in Black Belt White Dress: