Mrs. Bentley's Best

Rack of Lamb with Garlic and Rosemary

• 2 Lamb Rib Racks, 8 ribs each about 2 pounds total
• 2/3 Cups Olive Oil, plus 2 tablespoons for later
• 2 Tablespoons Fresh Rosemary, chopped
• 6 cloves Garlic, Smashed and Chopped
• 1 Tablespoon Dijon Mustard
• Sea/Kosher Salt to taste
• Black Pepper to taste

Clean fat and flesh from end of bones or have your butcher do this for you.  Leave some fat on the back of the ribs.  Cut Racks in two pieces with 4 ribs each.  Whisk together remaining ingredients.  Lay chops on a platter and pour marinade over.  Using your hands, make sure each rib is coated with marinade.  Cover with plastic wrap and refrigerate for 2 hours or as long as overnight.

Heat a large oven proof skillet to high heat.  Add 2 tablespoons olive oil to pan.  Lay racks in pan, fat side down and cook until nicely browned/seared, about 5 or 6 minutes.  Remove pan from heat.  Turn racks fat side up and put in a 500 degree oven for about 20 minutes for medium rare.  Remove pan from oven and let lamb rest for 10 minutes.  Garnish with fresh sprigs of rosemary.  These are melt in your mouth tender, aromatic and the flavor is heavenly.  You’ll wonder why you haven’t made these before!