Herb-Crusted Rack Of Lamb
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Coarsely crushed black peppercorns||1⁄2 Tablespoon|
|Minced fresh chervil/Flat leaf parsley||1⁄2 Tablespoon|
|Fresh rosemary||1⁄2 Teaspoon (Also Can Use 0.25 Teaspoon Of Dried Variety)|
|Fresh thyme||1⁄4 Teaspoon (Also Can Use 1/8 Teaspoon Of Dried Variety)|
Brush the lamb with the olive oil.
Combine the garlic, peppercorns, salt, chervil, rosemary and thyme in a small bowl; mix well.
Rub the garlic mixture into the lamb on all sides.
Chill, covered, for 2 hours.
Preheat the oven to 475 degrees.
Place the lamb meat side down in a shallow roasting pan.
Roast for 10 minutes.
Reduce heat to 375 degrees.
Roast for 10 minutes longer.
Remove from oven.
Let meat stand, covered, for 10 minutes before carving.