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Rack of lamb with rosemary Ingredients

1 tablespoon butter 1 tablespoon chopped parsley 1 tablespoon olive oil 1 tablespoon rosemary leaves 2 (2 pound) racks of lamb Salt and freshly ground pepper to taste .

• Using a sharp knife, cut away the top layer of fat.
• Sprinkle the lamb all over with salt and pepper.
• Crush the rosemary barely and rub it all over the lamb. Sprinkle the lamb all over with the olive oil.
• Preheat the broiler to high. Place the lamb fat side down on a rack.
• Place under the broiler so that the ribs are about 4 inches from the source of heat. Cook 5 minutes.
• Turn the lamb fat side up and return to the broiler once more and broil 5 minutes.
• Turn oven off and leave door open.
• Let meat stand 5 minutes before serving.
• Before serving, rub lamb with butter and sprinkle with parsley.
• Enjoy Carre d\' agneau au romarin (rack of lamb with rosemary)!
  
  
  
  
  

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