Brazeiros Brazilian Rack of Lamb

3:32 PM, Apr 22, 2013   |    comments
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½ cup finely chopped fresh mint
1/2 cup diced fresh tomatoes
2 tsp sea salt
1 T. garlic salt
1 tsp black pepper
1 T. oregano
1/4 cup white wine
Frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat


Stir first seven ingredients together in a bowl. Marinate lamb in mixture for 1 hour in refrigerator, then bring to room temperature prior to preparing (about 30 minutes.)

Put oven rack in middle position and preheat to 400°F. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13 x 9 x 2 inch roasting pan, arranging fatty sides up.
Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare,) 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

Serve with grilled Asparagus or other favorite side. Pairs well with a spicy California Zinfandel or earthy French Syrah.

 Presented by: Brazeiro's

Date Aired:4/22/2013

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