This is a knockout dish, and the best part about it is it only looks complicated! It is very simple to make. Ask the butcher for French Trimmed Lamb, where the meat is trimmed slightly from the bone - it is an extremely classic and elegant presentation.
- 1 large clove garlic, minced
- 2 oranges, zest only
- 2 tablespoons rosemary, finely chopped, plus sprigs for garnish
- 1 tablespoon kosher salt
- 1 teaspoon cracked black pepper
- 3 tablespoons extra virgin olive oil
- 1 rack of lamb, chine bone removed (8 to 9 chops); French trimmed for a more formal presentation
Preheat oven to 375°F. Combine the garlic, orange zest, rosemary, salt, pepper and olive oil in a small bowl, and stir until combined. Rub the lamb with the garlic mixture, gently pressing it into the meat. Place the lamb, meat side up, on a rimmed baking sheet. Allow to sit at room temperature for 30 to 45 minutes. (This is a good time to start the creme fraiche potatoes.) Roast lamb in the center of the oven '- 15 to 20 minutes for rare (the internal temperature on a meat thermometer will read 125°F), 20 to 30 minutes for medium rare (135°F), 25 to 35 minutes for medium (145°F).
Cover the surface of the platter with rosemary. Slice the rack into chops at the table, and serve.
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