Ingredients
- 2 ButcherBox Racks of Lamb
- 4 cloves garlic minced
- 2 tbsps fresh rosemary chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- salt and pepper to taste
- Olive oil
- 4 tbsps butter
- 4 sprigs of fresh thyme
Instructions
- Pat the racks of lamb dry with paper towels to remove excess moisture.
- In a small bowl, combine minced garlic, fresh rosemary, fresh thyme, dried rosemary, dried thyme, salt, and pepper to create a classic flavor blend.
- Rub the mixture generously all over the racks of lamb, ensuring they are evenly coated. Let them rest in the refrigerator overnight, uncovered, on a sheet pan fitted with a wire rack for optimal flavor infusion.
- When ready to cook, preheat your oven to 400ºF.
- Heat a cast iron skillet (or heavy pan) over medium-high heat and add a splash of olive oil.
- Once the pan is hot, sear the racks of lamb, fat side down, until golden brown, about 3-4 minutes.
- Flip the racks and sear each side for an additional 1-2 minutes.
- Add butter and fresh thyme sprigs to the pan. Baste the racks with the melted butter, spooning it over the lamb continuously for about 1-2 minutes.
- Transfer the skillet to the preheated oven and roast until the lamb reaches your desired internal temperature (120ºF rare | 140ºF medium | 160ºF well-done).
- Remove the racks from the skillet and let them rest on a cutting board for at least 10 minutes.
- Carve the racks between the bones into individual chops, garnish with fresh herbs, and serve with your favorite sides.
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