Ready in 2 hours
Prep time: 20 minutes plus 1 hour marinating time
Cook time: 40 minutes
This elegant, special-occasion entr?e is quick and easy to prepare; just allow enough time to marinate the meat. The tiny chops are flavorful with herbs and garlic, tender and juicy when cooked until just pink in the center. The sweet potatoes are a perfect side. They are soft and slightly browned and their flavor is enhanced by the spices.
"Excellent and fairly easy to make. I cut it in half because I was cooking for two. I am not an experienced cook and made this for my wife. She says I am in trouble now because I've set the bar so high."- cbaytech
86 people want to try | 148 have favorited
Lamb: Place the lamb in a shallow dish. In a separate bowl, combine the garlic, mint, parsley, rosemary, thyme, salt, pepper, and 2 tablespoons of the extra-virgin olive oil. Spreadevenly over the meaty surface of the lamb. Let stand at room temperature for up to 1hour. If marinating for longer than 1 hour, place the rack of lamb in the refrigerator. Preheat the oven to 425 degrees F. Heat the remaining 1 tablespoon of extra-virgin olive oil in a large ovenproof skillet over medium-high heat. Add the lamb, meat side down. Sear for 2 minutes, until brown. Turn the lamb rack over so that the meaty surface is facing up. Place the skillet in the oven and cook for about 18 minutes for medium rare or until a meat thermometer inserted into the center reads about 125 degrees F. Let the lamb rest for about 10 to 15 minutes before carving. The internal temperature will rise to about 130 degrees F. Slice the lamb into single or double chops, depending on your preference. Serve with Roasted Garlic and Shallots (below).
Roasted Shallot & Garlic: Preheat the oven to 425 degrees F. Place the garlic in a small (6") skillet or saucepan. Add ? c. of the extra-virgin olive oil and a pinch of salt and pepper. Cook over low heat, at a bare simmer, for 25 minutes or until the garlic is soft and golden in color. Mix the shallots, 1 tablespoon of the extra-virgin olive oil, and a pinch of salt and pepperin a small ovenproof dish. Place the shallots in the oven and roast for 25 minutes or until browned and soft. After the garlic and shallots have both cooked, place the garlic and the remaining 1 tablespoon of extra-virgin olive oil from the garlic pan (save the remaining oil for another use) in another small saucepan. Add the roasted shallots and their oil, thyme, and broth. Bring to a low boil over medium heat and cook for about 5 minutes, until the stock is reduced to about 1 tablespoon. Add the balsamic vinegar and cook for 30 to 60 seconds. Remove the thyme sprig, and then season to taste with salt and pepper. Garnish with the chives.
Roasted Potatoes: Preheat oven to 425 degrees F. Place the potatoes on a large baking sheet. Drizzle with the extra-virgin olive oil, salt, black pepper, red pepper, and cinnamon. Toss to combine the ingredients. Bake for about 40 minutes, until brown and soft, turning twice during cooking.
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
Weekendcookandbottlewasher 1 year agoThe fresh herbs, the garlic/shallot reduction and the sweet potatoe really work well in this meal. I will be making this again.
mpau0516 2 years agoVery nice, although a little time consuming. Flavors were to die for. It's excellent for a Sunday or special occasion dinner.
Oventree 2 years agoGreat recipe. The onion garlic compote is to die for! The marinade for the lamb is Devine! The potatoes with a hint of cinnamon unique! This one is a must.
cbaytech 2 years agoExcellent and fairly easy to make. I cut it in half because I was cooking for two. I am not an experienced cook and made this for my wife. She says I am in trouble now because I've set the bar so high.
cookie4705 4 years agoThe best lamb I ever had in my life! And we used dry herbs, can't wait to make it with fresh
stevensonmunro 4 years ago[I posted this recipe.]