s ROSEMARY-ROASTED RACK OF LAMB AND CHERRY TOMATOES *****
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s ROSEMARY-ROASTED RACK OF LAMB AND CHERRY TOMATOES *****
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Ingredients
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Instructions Instructions: *** 2-14-2010 excellent *** 4-22-07 excellent, served with sauteed spinach with a little bacon crumbled in it *** prep 10 minutes total 50 minutes 1 2# rack of lamb (8 ribs) (ours was 8 ribs but only 1.3 #) 3 tb olive oil, divided 2 t chopped fresh rosemary, divided 2 12 oz containers cherry tomatoes (used 1 container of grape tomatoes) preheat oven to 425 rub lamb with 1 tb oil sprinkle with 1 1/2 t rosemary add salt and pepper place lamb on large rimmed baking sheet (used cast iron pan) place 2 tb oil, 1 1/2 t rosemary and tomatoes in large bowl sprinkle with salt and pepper toss to coat, scatter around lamb roast lamb and tomatoes until thermometer inserted in thickest part registers 135 for med rare, about 30 minutes let rest 10 minutes cut into individual chops arrange on platter with tomatoes Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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