Ingredients:
- 1 ½ lbs rack of lamb (about 8 chops)
- 2 clove garlics, peeled
- 2 Tbsp mustard
- 1 tsp coriander
- 3.5 Tbsp Olive-Me & Co.’s Fig Balsamic
- 3 Tbsp Olive-Me & Co. Rosemary Olive Oil
- 2 Tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Kosher Salt and Freshly ground black pepper to taste
Directions:
- Place all ingredients into a food processor and blend into a paste.
- Trim the excess fat off the rack of lamb. Put the lamb into a zip lock bag and pour in the marinade while massaging the lamb chops through the bag to make sure everything is well incorporated. Let sit in the fridge for at least 24 hours. But, bring the lamb chops to room temperature before cooking.
- Preheat the over to 350.
- Sear the rack of lamb on the grill* on high heat (for about 2 minutes per side).
- Place the rack fat side down in a large oven proof dish on the middle rack of the oven and cook, uncovered for 30 minutes (or until the meat reaches an internal temperature of 145F. (see TIP below)
- Remove from the oven and let rest for 10 minutes. Carve the rack into chops. Season with salt & pepper and serve with Olive~Me & Co’s White Truffle Olive Oil Mashed Potatoes. Spoon a little remaining sauce from pan onto each serving.
* NOTE: If you don’t have a grill you can heat some peanut or avocado oil in a grill pan on the stovetop on high heat and sear the meat on all sides.
TIP:
- Rare: 115 to 120°F
- Medium-Rare: 120 to 125°F
- Medium: 130 to 135°F
- Medium-Well: 140 to 145°F
- Well-Done: 150 to 155°F
