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posted: 1/31/2017 6:00 AM

Herbed Rack Of Lamb

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  • John Harty and Sue Ascher of Riverwoods made rack of lamb with roasted brussel sprouts and baked potato.

      John Harty and Sue Ascher of Riverwoods made rack of lamb with roasted brussel sprouts and baked potato.
    Steve Lundy | Staff Photographer

 

3 pound rack of lamb Olive oil Kosher salt & freshly ground pepper, to taste 2 to 3 cloves garlic, minced 3 tablespoons fresh rosemary, roughly chopped 1 tablespoon ground sage 1 tablespoon ground marjoram 2 teaspoons fresh lemon juice Heat Green Egg cooker to 450 degrees. Lightly coat lamb all over with olive oil.

Combine remaining seasonings and press onto lamb. (Use a basting brush then press onto the lamb with the back of a wooden or silicone spoon.) Sear the lamb for 3-4 minutes directly on the grate. Remove from the Green Egg, add the Plate Setter and lower the heat to 350 degrees. Return the lamb to the Green Egg, and place on the Plate Setter with the ribs facing upwards. Cook for 30 minutes, or until a meat thermometer reads 125 degrees, for medium rare. Remove the lamb chops, and let them rest for 5 to 10 minutes before carving. Serves 4 to 5

Note: If using an oven, first sear lamb on stovetop in hot cast iron pan. Transfer pan to a 350 degree oven and proceed with recipe.

Sue Ascher and John Harty

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