Herb-Roasted Rack of Lamb

You’re sure to impress guests at the most formal of dinner parties with this surprisingly simple recipe. Daniel claims he has never eaten lamb as flavorful as the lamb I make for him at home. I believe it’s the marinating process that makes the difference.

Marinate for a minimum of 30 minutes, but for best results marinate for 2 hours to 24 hours. Planning ahead and marinating the night before will yield amazingly moist and flavorful lamb.

SERVES 4

INGREDIENTS:

2 tablespoons macadamia nut oil or avocado oil, plus 2 teaspoons

1 tablespoon fresh rosemary, no need to chop

1 tablespoon fresh thyme, no need to chop (you may include the fine stems, but discard the thick stems)

2 whole sage leaves

3 garlic cloves, whole

1 teaspoon coarse pepper

1 teaspoon salt

1½ pounds rack of lamb

PREPARATION:

1. Place 2 tablespoons of the oil, and the rosemary, thyme, sage, garlic, pepper, and salt in a small food processor. Chop until herbs and garlic are minced to a fine consistency and there are no large pieces.

2. Rub or brush lamb with the oil mixture.

3. Wrap lamb in plastic wrap or a self-sealing bag, eliminating as much air as possible. Place on a small tray and refrigerate for at least 2 hours, up to 24 hours.

4. When you are ready to cook, preheat oven to 400 degrees F. Remove lamb from plastic wrap. Allow meat to reach room temperature before cooking.

5. Heat the remaining 2 teaspoons of the oil in a small roasting pan with oven-safe handles over medium-high heat. Make sure pan is hot before introducing lamb. Place the lamb in the pan and brown on both sides, 3 to 4 minutes on each side.

6. When lamb is browned, turn meaty side up. Place pan in oven, on middle rack. Roast for 20 minutes for medium rare, 22 minutes for medium, or until meat reaches desired doneness.

7. Remove from oven and cover with foil for 5 to 10 minutes, allowing lamb to rest to seal in juices before serving.

NOTE: Cut salt in half for a low-sodium diet.

NUTRITIONAL INFORMATION PER SERVING: 240.0 calories, 143.0 calories from fat, 21.6g protein, 1.1g carbohydrates, 0.3g fiber, 0.0g sugar, 16.1g fat, 3.4g saturated fat, 68.0mg cholesterol, 626.0mg sodium