Rack of Lamb with Rosemary Butter

Name: Rack of Lamb with Rosemary Butter
Cook time: 15 min
Yield: 8
Ingredients: 2 racks of lamb, 8 bones each, chine bones removed and rib bones frenched; Salt and freshly ground pepper; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 5 large rosemary sprigs; 1 teaspoon finely chopped thyme; 1 teaspoon finely chopped mint; 1 tablespoon finely chopped flat-leaf parsley

Rack of Lamb with Rosemary Butter was pinched from <a href="http://www.foodandwine.com/recipes/rack-of-lamb-with-rosemary-butter" target="_blank">www.foodandwine.com.</a>

"Chef David Kinch grills his lamb racks "low and slow" because it gives him full control of the cooking. The gentle heat keeps the meat juicy, while the rosemary-infused butter he periodically spoons over the racks adds flavor. He sprinkles the lamb with chopped herbs just before serving; the warm meat makes the herbs especially fragrant...."

INGREDIENTS

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2 racks of lamb, 8 bones each, chine bones removed and rib bones frenched

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Salt and freshly ground pepper

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2 tablespoons unsalted butter

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2 tablespoons extra-virgin olive oil

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5 large rosemary sprigs

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1 teaspoon finely chopped thyme

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1 teaspoon finely chopped mint

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1 tablespoon finely chopped flat-leaf parsley

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