Rack of Lamb

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

  • About

This simple preparation is an Easter classic. Fresh herbs from the garden add flavor in the oven and color on the plate. Have the butcher French-cut the racks for you, leaving the rib bones pristine.

Ingredients

  • 2 frenched 8-rib racks of lamb
  • Freshly ground black pepper
  • 8 to 10 garlic cloves, peeled
  • 2

Method

Place the meat in a roasting pan, fat side up, and season it with black pepper. Allow it to come to room temperature. Preheat the oven to 450°F.

Place the garlic and herbs on a cutting board and chop them well together. Add the garlic mixture to the bread crumbs and mix well. R