Rack of Lamb – Marinated With Herbs and Garlic

Don prepared this last night and really liked it. I think it was just because he wanted to use his new Christmas Le Creuset pieces.

  • 1 rack of lamb
  • 3 sprigs fresh thyme
  • 1 tsp. dried rosemary
  • 3 cloves garlic
  • 1 tbsp. salt
  • 1 tbsp. pepper
  • 1 tbsp. chili powder
  • 2 tbsp. olive oil
  • 1/2 lime, juiced
  • 1 cup red wine. We used a lovely Shiraz

Chop the thyme and garlic together, add the rosemary and place in a large bowl. Add the salt, pepper, chili powder, olive oil and lime juice. Mix well and set aside.

Trim off the excess fat on the lamb, then cut the lamb into 2 bones each pieces. Place the lamb into the spice mixture and rub it into the lamb, using your hands. Cover and chill in the refrigerator for about 30 minutes. (The lamb, not your hands).

Heat the oil in the Le Creuset skillet and sear all sides of the lamb until the meat is dark brown and crispy. When ALMOST done, pour in the red wine and then remove from the heat. Let sit covered for 15 minutes.

Serve with roasted vegetables and enjoy. Truly a real treat.

* just use whatever skillet you have.

 

image_printPrint

Leave a Reply

Your email address will not be published.