baa baa Black Sheep have u any Wool?

Classic Rack of Lamb

served with Pesto Pasta

Wanted to find an excuse to open a bottle of nice Red? This effortless lamb chops could be an ideal trial!

serves 2

5-6 ribs of rack of lamb

few sprigs of rosemary and thyme

3 cloves of garlic, smashed

olive oil

sea salt and pepper

• Marinate the lamb with olive oil, rosemary, thyme and garlic for at least 1 hour  or overnite and refrigerate.  Take the lamb out at least ½ hour in advance before cooking so it can be cooked evenly in room temperature.

• Season the lamb and sear in hot olive oil and butter in frying pan for about 1 minute on each side till crisp and golden. The meat should be in medium rare. Rest the meat for 10 minutes before serving.
• Accompany with pesto spaghetti or assorted grilled veggies.

* For the pesto, see recipe in March 2011 under A Good Companion.