Sun-Dried Tomato and Garlic-Crusted Rack of Lamb
A sophisticated rack of lamb coated with a flavorful crust made from sun-dried tomatoes, garlic, and herbs. The lamb is first seared to perfection then roasted and finished with a rich tomato-garlic paste for an elegant main course.
Ingredients
- •2 jars sun-dried tomatoes
- •8 cloves garlic
- •2 whole shallots
- •1 tablespoon dried oregano
- •3 tablespoons olive oil
- •4 cloves garlic
- •3 sprigs fresh rosemary
- •2 racks lamb racks
- •trimmed
- •frenched
Cooking Instructions
- 1.
Preheat oven to 350°F. Place 1/4 cup reserved tomato oil, garlic, and shallots in small baking dish; sprinkle with salt and pepper and cover with foil. Bake until garlic is tender, about 45 minutes.
45 min
- 2.
Transfer garlic mixture to processor. Add tomatoes and oregano. Blend until paste forms. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to bowl, cover, and chill.
5 min
- 3.
Heat oil in heavy large skillet over medium-high heat. Add garlic and rosemary to skillet. Saute until garlic browns, about 5 minutes. Discard garlic and rosemary. Sprinkle lamb on all sides with salt and pepper. Add 1 rack to skillet, rounded side down. Sear until golden brown, about 5 minutes. Transfer rack to large rimmed baking sheet, rounded side up. Repeat with remaining lamb rack.
15 min
- 4.
Preheat oven to 450°F. Roast lamb 18 minutes. Remove from oven. Spread 1/3 cup tomato-garlic paste thinly all over top of each. Return to oven and roast until thermometer inserted into center registers 134°F, about 3 minutes longer. Let lamb rest 10 minutes. Cut between bones into individual chops and serve.
31 min
- 5.
Black cherry fruit and a slightly spicy finish are a nice match for the garlicky lamb. Try Alpha Estate 2005 Xiñómavro (Greece, $36).
