Rack Of Lamb And Cherry Tomatoes
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
46
Spice
61
Sweetness
42
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 tbsps
Olive Oil (divided)Directions:
1
Preheat oven to 425°F
2
Rub lamb with 1 tablespoon oil; sprinkle with 1 1/2 teaspoons rosemary, then salt and pepper
3
Place on large rimmed baking sheet
4
Place 2 tablespoons oil, 1 1/2 teaspoons rosemary, and tomatoes in large bowl
5
Sprinkle with salt and pepper and toss to coat; scatter around lamb
6
Roast lamb and tomatoes until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 30 minutes
7
Let rest 10 minutes
8
Cut lamb between bones into individual chops
9
Arrange on platter with tomatoes
10
Cover recipe Preheat oven to 425°F
11
Rub lamb with 1 tablespoon oil; sprinkle with 1 1/2 teaspoons rosemary, then salt and pepper
12
Place on large rimmed baking sheet
13
Place 2 tablespoons oil, 1 1/2 teaspoons rosemary, and tomatoes in large bowl
14
Sprinkle with salt and pepper and toss to coat; scatter around lamb
15
Roast lamb and tomatoes until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 30 minutes
16
Let rest 10 minutes
17
Cut lamb between bones into individual chops
18
Arrange on platter with tomatoes
19
Cover recipe