Barefoot Contessa Slow Cooked Lamb Recipe
Ina Garten's herb-crusted rack of lamb
Recipe & Food Styling Mari Loewen, Photography Mari Loewen
Mari's daughter Isabella became a lamb lover over our rendition of Ina Garten's rack of lamb recipe.
It happened during the publishing of ANNA Magazine Issue 6 when Isabella was young– always in the midst of testing recipes–she tried it and it became her go-to lamb and pales in comparison to every lamb dish she tries.
It's savoury and fresh with fragrant herbs and buttery crust.
Ingredients
2 racks of lamb
Extra-virgin olive oil
Sea salt and cracked black pepper
1 cup flat leaf parsley
1 tablespoon rosemary
1 tablespoon thyme
3 garlic cloves
1 cup white bread crumbs
4 tablespoons butter
2 teaspoons lemon zest
Serve it with our Chickpea, olive and lentil salad (get recipe)
Preparation
Combine herbs, garlic, breadcrumbs, butter and lemon zest in food processor until finely ground. Can be made up to two days ahead if refrigerated.
Allow lamb to rest at room temperature for 2 hours prior to cooking. Preheat oven to 450°. Place lamb in large roasting pan fat side up. Rub with olive oil and sprinkle with salt and pepper. Roast for 10 minutes. Remove from oven and press herb mixture onto lamb; return to oven for another 20 minutes. Remove from oven, cover with foil and allow to rest for 15 minutes. Cut into 2-chop portions and serve. Serves 6.
Barefoot Contessa Slow Cooked Lamb Recipe
Source: https://annamagazine.ca/recipes/herb-crusted-rack-of-lamb
Posted by: smithexciou.blogspot.com
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