Ingredients
1/4 cup Woodford Reserve®
2 cups mild olive oil
1/2 cup finely chopped garlic
1/4 cup finely chopped fresh ginger
1/4 cup finely chopped fresh rosemary
1/4 cup soy sauce
1 1/4 lb 3 racks of lamb, trimmed of excess fat and sinew
5 tbsps olive oil
2 tsps coarse kosher salt
1/2 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh rosemary
1/4 cup finely chopped fresh mint
Directions
- Combine Woodford Reserve and the next 5 ingredients to make marinade; cover and set aside.
- Place lamb racks in a non-reactive pan. Pour marinade over lamb. Let marinate at least 2 hours in the refrigerator. Remove and place lamb racks on a heavy, large, rimmed baking sheet.
- Brush lamb with 1 tablespoon olive oil. Sprinkle with 2 teaspoons coarse salt and pepper. Mix herbs in a small bowl; press herb mixture firmly over the meat side of lamb to adhere. Let stand 2 hours at room temperature. (Can be made 6 hours ahead. Prepare as directed; cover and refrigerate.)
- Preheat oven to 425°F. Heat remaining 4 tablespoons oil in a heavy large nonstick skillet over medium-high heat.
- Working in batches, add lamb, meat-and-herb side down, and cook until brown, about 4 minutes. Transfer racks to a baking sheet, meat-and-herb side up.
- Roast lamb until a meat thermometer inserted into center registers 125 degrees F for medium-rare, about 13 minutes. Remove from the oven and let stand 15 minutes.
- Cut lamb between bones into individual chops. Divide among 6 plates. Garnish with garlic sauce and serve.
How about a cocktail with that dish?
View cocktails
