slot bet 100 Rosemary Rack of Lamb – Eric Theiss

Rosemary Rack of Lamb

Rosemary Rack of Lamb


2 tbsp. olive oil
2 tsp. sea salt, California
1 tsp. ground black pepper
2 (1-11⁄4 lb.) racks of lamb
4 garlic cloves, minced
4 sprigs rosemary, chopped
1 tbsp. Dijon mustard
2 tsp. cumin, ground
2 tsp. coriander, ground
2 sprigs additional rosemary, chopped, for garnish


  1. Preheat the oven to 450o F.
  2. Add the olive oil to the preheated Copper Chef.
  3. Season the lamb with sea salt and black pepper. Sear on all sides.
  4. Rub the seared lamb racks with Dijon mustard, cumin, coriander, garlic, and rosemary.
  5. Place the lamb into the oven. Cook for about 20-25 minutes (for rare to medium-rare) or until desired internal temperature.
  6. Let the rack rest for 10 minutes before cutting.
  7. Before serving, sprinkle remaining fresh rosemary over lamb.

Eric’s Tip: Wrap the top half of the rack with aluminum foil to keep it from getting too dark.

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