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Prep Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4-6
2 racks of lamb, chine bones removed (each
about 500 g (1 lb)
30 mL (2 tbsp) olive oil, or melted butter
2 garlic cloves, slivered
30 mL (2 tbsp) herbes de Provence
(or a mixture of dried thyme, rosemary, basil and marjoram)
15 mL (1 tbsp) coarsely ground black pepper
15 mL (1 tbsp) Windsor Coarse Kosher Salt®
Preparation
Trim meat from ends of rib bones, exposing
2.5 cm (1 inch) of bone. If desired, wrap each rib bone with foil.
Brush entire surface of each rack with oil or butter. Using a
sharp paring knife, make a small slit in the meatiest part of
each rib and stud each with sliver of garlic.
Rub herbs, pepper and Windsor Coarse Kosher Salt into the fatty
side of each rack. Place the ribs in shallow roasting pan and
bake at 425°F (220°C) for about 30 minutes or to desired
doneness. Cover with foil and let stand for 5 minutes before carving
between bones to serve. Makes 4-6 servings.
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