By Chef Dean Dellaventura
Ingredients
2 Racks of Lamb with bones frenched (ask butcher to do this)
10 large sprigs of Fresh Rosemary
1 Tbsp. olive oil
Salt and pepper
Remove the leaves from 6 sprigs of rosemary and finely chop.
Season the lamb with salt and pepper.
Generously rub the fat cap with the olive oil and the chopped rosemary.
Place the lamb (seasoned side down) in a cold sauté pan over high heat and allow the meat to sear.
When the fat cap is crispy brown, flip the lamb and place in a preheated 350° oven and cook until desired temperature (115° to 120° center temp. for medium-rare).
Cut 2-3 chops per person and garnish with the remaining rosemary. Serve with your favorite Potato and Vegetable
DELICIOUS
DIGG
REDDIT
TECHNORATI
STUMBLEUPON
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