|Classic Rst Leg or Rack
1/2 to 1 whole leg of lamb
1-2 TBS minced fresh garlic
1-2 TBS Dry herb medley
sea or Kosher salt and fresh cracked pepper
Allow approximately 3/4 pound of bone in lamb per person. Have your butcher remove the bones and roll with string. 1 hour before roasting, combine garlic and herbs (rosemary, thyme, oregano, Herbes de Provence or a prepared medley) with enough olive oil to make a runny paste, rubbing it generously over roast. Sprinkle with sea or Kosher salt and freshly cracked pepper.
Roast on a rack in a heavy pan for approximately 20 minutes per pound at 325¡ Ð checking internal temperature early and often. Remove from oven at 120¡ internal (for rare to medium rare) to 140¡ (for medium to medium well), cover and rest for 10 minutes before presenting to table and slicing. Serve with one of the sauces below. Ð Chef Mick Rosacci
Classic Rack of Lamb
Choose high quality lamb racks and have your butcher remove the lifter and trim fat closely. Season lamb racks as in Classic Roast Leg of Lamb recipe, reducing garlic and herbs to taste. Cover rib tips with foil and roast in a 375¡- 450¡ oven or grill over a hot, indirect fire to desired temperature (120-125 degrees suggested for rare Ð med/rare), about 30-45 minutes. Cover and rest for 5 minutes, serve. Chef Mick Rosacci, TonyÕs Meats & Specialty Foods.