TUSCAN LAMB RACK

a taste of ITALY

FOR THE PREP —

Using a paper towel, remove any excess moisture from your Lamb Whole Rack and then let rest to room temperature while you prepare the Tuscan paste.

In a small food processor, pulse together your garlic, rosemary, preserved lemon, kosher salt, and ground black pepper into a thick paste. Mix in the extra virgin olive oil to combine all of the ingredients.

Generously coat the Tuscan paste all over the Lamb Whole Rack and let sit to marinate for about 30 to 45 minutes on a sheet pan.

Preheat your oven to 425°F.

FOR THE COOK —

Cook the Tuscan marinated Lamb Whole Rack for about 15 to 20 minutes to develop an outer crust.

Heat a small skillet over medium heat. Add ½ teaspoon of extra virgin olive oil and toast the pine nuts until fragrant, about 3 to 4 minutes. Once slightly golden, stir in the breadcrumbs to gently toast, about 3 minutes. Be sure to keep stirring the ingredients in the skillet so they do not burn. Transfer the pine nut and breadcrumb mixture into a bowl and stir in the mint chiffonade and lemon zest.

Remove your Tuscan Lamb Rack from the oven once it reaches an internal temperature of 120°F and allow it to rest for about 20 minutes to reach the medium rare temperature of 125°F to 130°F.

FOR THE PLATE —

Once rested, serve slices of your Tuscan Lamb Rack to friends and family with the breadcrumb-pine nut crumble on top.

TIME

Prep: 20 min / Cook: 45 min

SERVINGS

2