Lamb is traditionally associated with spring, of course, but after a few more months of grazing, lambs yield meat with a richer taste that marries well with bold flavors like garlic, feta or rosemary. As the lamb roasts you can grill up a spread of summer vegetables. Or drizzle vegetables with olive oil, sprinkle with sea salt and pepper and roast alongside the lamb. Tomatoes are a good choice for roasting; toss some unpeeled garlic cloves into the roasting pan as well.
Roasted Lamb Chops with Garlic and Rosemary
2 racks of lamb, each 7 or 8 ribs and 1 1⁄2 to 2 lb. (750 g to 1 kg), frenched by butcher
4 garlic cloves, thinly sliced
4 fresh rosemary, coarsely chopped
2 1/2 Tbs. extra-virgin olive oil
Sea salt and freshly ground pepper
Place the lamb racks in a large bowl. Add the garlic, rosemary and 2 Tbs. olive oil and turn the racks to coat evenly with the ingredients. Transfer the racks with seasonings to a large resealable plastic bag and refrigerate for at least 6 hours or up to overnight.
Preheat oven to 425°F (220°C). Scrape off most of marinade from lamb and reserve. Season lamb with salt and pepper and allow to come to room temperature. Heat a large frying pan over high heat, add remaining 1 1⁄2 tsp. olive oil, and heat until shimmering. Place lamb racks in pan and sear on all sides until well browned.
Transfer lamb racks to a rimmed baking sheet and scatter reserved marinade on top. Roast until an instant-read thermometer inserted into thickest part of meat away from bone registers 130° to 140°F (54° to 60°C) for medium-rare, about 15 minutes.
Remove lamb from oven and let rest for 5 to 10 minutes. To serve, slice lamb into individual chops. Serves 4.
Recipe from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm
