Free Carre d' agneau au romarin (rack of lamb with rosemary) Recipe
Makes: Serves 4 to 6 people.
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Ingredients
1 tablespoon butter
1 tablespoon chopped parsley
1 tablespoon olive oil
1 tablespoon rosemary leaves
2 (2 pound) racks of lamb
Salt and freshly ground pepper to taste
How To Make Carre d' agneau au romarin (rack of lamb with rosemary)
Easy Recipe Directions:
Using a sharp knife, cut away the top layer of fat. Sprinkle the lamb all over with salt and pepper. Crush the rosemary barely and rub it all over the lamb. Sprinkle the lamb all over with the olive oil. Preheat the broiler to high. Place the lamb fat side down on a rack. Place under the broiler so that the ribs are about 4 inches from the source of heat. Cook 5 minutes. Turn the lamb fat side up and return to the broiler once more and broil 5 minutes. Turn oven off and leave door open. Let meat stand 5 minutes before serving. Before serving, rub lamb with butter and sprinkle with parsley.
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