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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 h, 20 m
Diets
6-bone rack of lamb, chine bone removed and discarded (ask your butcher); rib cap removed and set aside (refer to the video)
5 to 6 cloves garlic
1 strip lemon peel
1 tablespoon fresh rosemary, washed
1 tablespoon fresh mint leaves, washed
Gefen Salt (not too much)
1 tablespoon Tuscanini Extra-Virgin Olive Oil, or more if needed for consistency.
Castelfranco
1 Thai chili
1 stalk sliced fresh rhubarb
1 sliced fig, checked
1 tablespoon fresh mint leaves, washed
1 tablespoon fresh rosemary leaves, washed
1 tablespoon fresh tarragon, washed
1 tablespoon lemon juice
In a food processor, blend all ingredients until a rustic paste forms.
Remove the rib cap (the small layer of meat covering the rib eye). Clean it and tenderize it, then set aside. (The video contains instructions for butchering correctly.)
Cut five long pieces of kitchen twine. Using a sharp knife, cut through Slice between the ribs almost through the bones to help with tying.
Rub the paste on the top (lean side) of the rib cap.
Wrap it over the eye of the rack.
Wrap a string where each cut is in the meat. Pre-tie (I like to make the x 3 times). Then secure the ties, starting at the ends so the paste filling doesn’t fall out. Even off the ends of the rack with a knife and trim off the ends of the string.
Wrap a piece of aluminum foil over the bones of the wrap.
Preheat oven to 400 degrees Fahrenheit.
Meanwhile, heat a generous amount of cooking oil to a pan over medium-high heat. Sear the lamb on all sides until evenly browned, then transfer to the oven. Roast until the internal temperature reaches 130 degrees Fahrenheit for medium rare, 20 to 30 minutes depending on the size of your meat. Remove from the oven and let rest for 10 minutes.
Meanwhile, prepare the salad by gently tossing all ingredients in a large bowl. Remove the foil and twine from the lamb. Slice into individual rib chops, being careful as the cap may detach, or serve as a whole rack.
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