Herbed Rack of Lamb

Serves: 4

Ingredients

1 rack of lamb, 8 generous ribs
1 T fresh thyme, minced
1 T fresh rosemary, minced
1 T fresh marjoram or oregano, minced
2 T extra virgin olive oil
squeeze of fresh lemon (optional)
fine sea salt and freshly cracked pepper to taste
For sauce:
1/4 C shallot, minced
1/4- ½ C white wine, to taste

Directions

Preheat oven to 350 degrees.

Combine herbs and olive oil in a small bowl with a squeeze of lemon. Season lamb generously with fine sea salt and pepper. Rub marinade over lamb and marinate for about 15 minutes, covered, at room temperature.

Heat a solid-bottom large skillet over medium-high heat until hot. Add a small dollop of heat-stable fat, such as bacon drippings to the pan and sear lamb on all sides. Place lamb in oven and roast about 12-15* minutes, depending on meatiness of the rack. Check in-between ribs for doneness with a knife. It's best to undercook the lamb slightly, or it can become easily overcooked. Place lamb in shallow bowl and cover lightly with parchment paper.

Place the pan back onto the stove and add shallots, stirring quickly, being careful not to burn. Add wine and stir up small bits in pan. Add medium heat to the pan when the bubbles start to subside. Add enough olive oil to taste, only to compensate if there wasn't enough fat for the sauce leftover from roasting the lamb in the oven. Add thyme, sea salt and pepper to taste.

Slice each rib individually and plate. Spoon sauce over each rib. Serve with mashed potatoes, steamed asparagus or your choice of dark leafy greens. Enjoy!

Note: *Watson lamb may take 20 minutes to cook medium or medium-rare because of the amount of meat on their racks. Otherwise, most supermarket Australian racks of lamb take about 3-4 racks per person for a hungry crowd.

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