New Zealand Encrusted Lamb Racks Print Email

4 Rocky Mountain Lamb racks, trimmed
1 1/2 TBS Olive oil
1 Garlic clove, minced
Tony's New Zealand Lamb Seasoning
1 TBS Black pepper, cracked
1 TBS fresh Chervil or mint, minced
1/2 tsp dry rosemary
1/2 tsp sea salt flakes (fleur de sel)
1/4 tsp dry thyme

Pat lamb dry and combine olive oil and garlic, rubbing over roast. Then sprinkle with Tony's New Zealand Lamb Rub. Other great Tony's seasonings include Tony's Pepper Steak with sea salt flakes and Herbes de Provence, Tony's Standing Rib Rub, and Tony's Steak and Roast Seasoning.

Another seasoning option is to combine olive oil, garlic, pepper, chervil, rosemary, salt and thyme and rub into the lamb.

Rest seasoned roasts at room temperature for about an hour. Preheat oven and a shallow roasting pan to 450 degrees. Place racks in pan, fat side up in roasting pan and roast in the top of the preheated oven for about 10 minutes to sear, then turn temperature down to 375. Monitor internal temperature with a reliable meat thermometer, removing at about 115-125 degrees.

Rest roasts scattered on a cutting board for 5-10 minutes as you plate the rest of the meal, and then cut between the bones and serve with Mint Sauce, Mint Jelly, Horseradish sauce, Balsamico de Modena, Lingonberries, Cranberry Sauce, or your favorite fruit based sauce. Serves 8-12