rack of lamb
with herb sauce
(5 to 6 servings)
1/2 cup Núñez
de Prado Extra Virgin Olive Oil
1/2 cup dry sherry
4 large cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
2 eight-rib racks of lamb
1. Mix olive oil, sherry, and garlic.
2. Place racks of lamb in a heavy-duty resealable
plastic bag and pour oil/sherry/garlic mixture
3. Marinate for 12 to 24 hours in refrigerator.
4. Drain racks of lamb.
5. Roast bone-side down at 500 degrees until
internal temperature reaches 130 degrees, about
6. Remove from oven, cover with a tea towel,
and let rest for 5 minutes.
7. Carve into chops; serve with herb sauce
1/2 cup roughly chopped fresh cilantro
1/2 cup roughly chopped fresh mint
3/4 cup extra virgin olive oil
2 tablespoons sugar
Purée all ingredients in a blender or
food processor and spoon over roasted lamb.
Virgin Olive Oil: good for your heart,
great for your recipes
Recent studies contribute to a growing
mountain of evidence that a Mediterranean diet
rich in fresh fruits and vegetables, whole grains,
and olive oil helps minimize cardiovascular
risks and chronic illness. Extra virgin olive
oil is not only nourishing and healthy, but
also amazingly versatile and easy to cook with.
We're proud to be launching DHC Fine Foods with
Núñez de Prado Extra Virgin Olive
Oil. This organic, award-winning extra virgin
olive oil from Andalusia, Spain, reaches a whole
new level of flavor sophistication. In the meantime,
get all your favorite recipes ready for the
tantalizing floral and fruity nuances of this
rich, liquid gold infusion.