Ingredients
1/4 cup minced fresh rosemary1-1/2 teaspoons coarsely ground pepper1-1/2 teaspoons salt2 racks of lamb (1-1/2 pounds each)1 tablespoon olive oilSAUCE:3/4 cup fresh parsley leaves2/3 cup fresh basil leaves1/3 cup each fresh cilantro leaves, mint leaves, oregano leaves and thyme leaves1/3 cup coarsely chopped fresh chives1/3 cup chopped shallots2 garlic cloves, crushed3 tablespoons grated lemon zest1/2 cup lemon juice2 tablespoons Dijon mustard3/4 teaspoon salt1/2 teaspoon pepper1/3 cup olive oil
Preparation
Mix rosemary, pepper and salt; rub over lamb. Refrigerate, covered, 8 hours or overnight.
Preheat oven to 375°. Place lamb in a shallow roasting pan, fat side up; drizzle with oil.
Roast 35-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove lamb from oven; tent with foil. Let stand 10 minutes before serving.
Meanwhile, place herbs, shallots and garlic in a food processor; pulse until herbs are chopped. Add lemon zest, lemon juice, mustard, salt and pepper; process until blended. Continue processing while gradually adding oil in a steady stream. Serve lamb with sauce.
