2 American Lamb racks, trimmed
1/2 cup olive oil with dried red chili peppers (*see directions)
1/4 cup finely chopped onion
4 cloves garlic, finely chopped
3 tablespoons fennel seed, crushed
2 teaspoons salt
Servings: 4
1. In non-metallic pan, place lamb rack, meat-side down; set aside. In medium bowl, combine Firenze Marinade ingredients. Pour over lamb racks; cover, refrigerate and marinate 4 to 6 hours, turning twice. Remove lamb from marinade and discard marinade. Place racks in shallow roasting pan. Roast in 375ºF oven for 30 to 45 minutes or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Remove from oven, cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees.
2. Slice and serve with sliced tomatoes and mozzarella, drizzled with olive oil and seasoned with fresh basil and fresh ground pepper, if desired.
3. *To make olive oil with dried red chili peppers, gently heat olive oil until just warmed. Add 4 to 5 hot red chili peppers and allow to infuse flavor for 24 hours. Remove peppers and use in recipe.
1/2 cup olive oil with dried red chili peppers (*see directions)
1/4 cup finely chopped onion
4 cloves garlic, finely chopped
3 tablespoons fennel seed, crushed
2 teaspoons salt
Servings: 4
1. In non-metallic pan, place lamb rack, meat-side down; set aside. In medium bowl, combine Firenze Marinade ingredients. Pour over lamb racks; cover, refrigerate and marinate 4 to 6 hours, turning twice. Remove lamb from marinade and discard marinade. Place racks in shallow roasting pan. Roast in 375ºF oven for 30 to 45 minutes or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Remove from oven, cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees.
2. Slice and serve with sliced tomatoes and mozzarella, drizzled with olive oil and seasoned with fresh basil and fresh ground pepper, if desired.
3. *To make olive oil with dried red chili peppers, gently heat olive oil until just warmed. Add 4 to 5 hot red chili peppers and allow to infuse flavor for 24 hours. Remove peppers and use in recipe.
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