Lamb:
Put oven rack in the middle position and preheat the over to 350 degrees.
Crack the black peppercorns with a mortar and pestle or spice grinder. Pat lamb dry, season with salt and pepper and set aside.
In a food processor or with a mortar and pestle, stir together 14 cup olive oil, Italian parsley. rosemary, and thyme. Season with salt and pepper to taste.
In a large heavy skillet heat 1 Tbsp. olive oil until hot, and then brown racks in batches on all sides except the ends. About 8 minutes per batch. Transfer racks to a small roasting pan and coat thoroughly with herb mixture. Roast for 20-25 minutes, covering halfway through and until your meat thermometer reads 130 degrees Fahrenheit for medium rare.
Asparagus:
Prep a large bowl filled with ice water. Bring a medium pot of salted water to a boil and cook asparagus for about 5 minutes until they are bright green. Remove asparagus from the pot with a slotted spoon and transfer directly to the bowl of ice water to let cool. Once cool, drain and pat dry. In a medium pan, melt butter and add cracked pepper. Add asparagus and quickly toss and season with salt.
After the lamb is rested, cut into double chops and add asparagus. Sprinkle with flakey sea salt and serve.
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Directions
Lamb:
Put oven rack in the middle position and preheat the over to 350 degrees.
Crack the black peppercorns with a mortar and pestle or spice grinder. Pat lamb dry, season with salt and pepper and set aside.
In a food processor or with a mortar and pestle, stir together 14 cup olive oil, Italian parsley. rosemary, and thyme. Season with salt and pepper to taste.
In a large heavy skillet heat 1 Tbsp. olive oil until hot, and then brown racks in batches on all sides except the ends. About 8 minutes per batch. Transfer racks to a small roasting pan and coat thoroughly with herb mixture. Roast for 20-25 minutes, covering halfway through and until your meat thermometer reads 130 degrees Fahrenheit for medium rare.
Asparagus:
Prep a large bowl filled with ice water. Bring a medium pot of salted water to a boil and cook asparagus for about 5 minutes until they are bright green. Remove asparagus from the pot with a slotted spoon and transfer directly to the bowl of ice water to let cool. Once cool, drain and pat dry. In a medium pan, melt butter and add cracked pepper. Add asparagus and quickly toss and season with salt.
After the lamb is rested, cut into double chops and add asparagus. Sprinkle with flakey sea salt and serve.