Rosemary Scented Rack of American Lamb with Oven Dried Tomatoes and Black Olives

Recipe provided by | Chef Broke Vosika, Four Seasons Hotel Boston



2 American Lamb racks, trimmed
2 tablespoons finely chopped fresh rosemary leaves
2 teaspoons sea salt
2 teaspoons pepper
2 tablespoons olive oil
1/3 cup each chopped carrots, celery and onion
Oven Dried Tomatoes and Black Olives (recipe follows)

Oven Dried Tomatoes and Black Olives

4 Roma tomatoes, cut into quarters
1 tablespoon olive oil, divided
2 teaspoons chopped fresh basil leaves
2 medium cloves garlic, finely chopped
1/2 teaspoon sea salt
1/4 teaspoon pepper
24 pitted black olives, cut into quarters



Rub lamb racks with rosemary. Season lamb with salt and pepper. In large skillet heat oil over medium-high heat. Quickly brown racks on each side.

Distribute vegetables in shallow roasting pan. Place lamb racks meat side up on vegetables. Roast in 375°F oven for 30 to 45 minutes or to desired degree of doneness: 145°F for medium-rare, 160°F for medium and 170°F for medium well. Remove from oven, and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees. Slice between the ribs and arrange on plates. Top with Oven Dried Tomatoes and Black Olives. Serve with seasonal vegetables and crisp salad.

Oven Dried Tomatoes and Black Olives

In medium bowl combine tomatoes, 1 teaspoon oil, basil, garlic, salt and pepper. Pour onto cookie sheet, spread out. Roast in a 175°F oven for 6 hours, stirring occasionally. Cool. Combine with olives and remaining 2 teaspoons oil.

Tip: Can be made a day ahead.


PREP TIME: 15 Minutes

COOK TIME: 30 Minutes