The classic garlic and herb blend is all you need to bring out the flavor of lamb. This dish is 21DSD compliant without the fig tapenade butter. With the sweet and savory butter, it is a great way to reward yourself for a job well done!
4 pasture raised lamb rack chops OR 1 rack of lamb, Frenched*
3 T fresh rosemary, minced
2 T fresh thyme, minced
2 t sea salt
1/2 t black pepper
a tiny pinch of ground cloves
1 T extra virgin olive oil
Fig Tapenade Butter, optional**
- Combine the Herb Rub ingredients and coat the lamb with it.
- Place in an oven safe dish and marinate refrigerated for at least 4 hours or overnight
- An hour before you’re ready to cook the lamb, remove it from the oven and let come to room temperature.
- Preheat the oven to 450.
- Scrape off as much of the herb marinade from the lamb as possible. (The herbs have done their job, and will burn in the oven)
- Roast lamb, fat side up for 8-10 minutes for rack chops, 12-18 minutes for a full rack.
- Allow the lamb to rest for 5-10 minutes before slicing between the bones.
- Top each section with a quarter sized slice of Fig Tapenade Butter
* For this recipe, I used lamb rack chops, meaning there were 2 bones per cut, and the ribs weren’t Frenched. You can also use a more common Frenched rack of lamb, which has 7-8 bones per rack. Just adjust cooking time accordingly, as explained above.
** The herb marinade will infuse plenty of flavor into the lamb, and is delicious as is. The Fig Tapenade butter is optional, but definitely takes this dish to the next level.
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