2 racks of lamb
sea salt
fresh rosemary
olive oil
garlic
First I chop up some rosemary and mix it with the salt.
I cut the racks of lamb into chops and brush with olive oil and rub the rosemary salt on the chops.
I seared the chops on a cast iron skillet until it is a nice brown on both sides.
This should leave the chops at a nice rare/medium rare. Very easy, very good from what I remember from the class.
Well, mine turned out a bit too salty. Too much salt, otherwise very good.
Here's the rest of the holiday dinner. It was awesome.
-a
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