Inspired by Chef Matt Roher of Sea Pines

2 (8 rib) frenched racks of lamb trimmed of all but a thin layer of fat

1 12 teaspoons kosher salt

34 teaspoon black pepper

1 teaspoon vegetable oil

Herb coating

3 garlic cloves, minced

14 cup flat leaf parsley, finely chopped

1 tablespoon fresh thyme, finely chopped

2 teaspoons fresh rosemary, finely chopped

14 teaspoon salt


Heat a large skillet over high heat until hot, at least 2 minutes. Pat lamb dry and rub meat all over with salt and pepper.

Add oil to hot skillet, then brown racks, in two batches if necessary, on all sides, about 10 minutes per batch.

Transfer to a small roasting pan. Place oven rack in middle position and preheat oven to 350°.

Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to adhere. Roast 15 minutes, then cover lamb loosely with foil and roast until a thermometer inserted diagonally into center of meat registers 120°.

Allow to rest, covered 10 minutes. Internal temperature will rise to 125-130°. Cut each rack into chops.

Roasted Rack of Lamb, Roasted Rack of Lamb, Author Pat Branning

Painting by  Kathy Anderson