Recipe - Black Pepper And Herb-Crusted Rack Of Lamb

4 Lamb racks; defrosted
1 One half teaspoon Olive oil
1 Garlic clove, minced
1 tablespoon Black pepper; coarse crushed
1 tablespoon Chervil; minced, fresh
One half teaspoon Rosemary; dried
One half teaspoon Coarse salt
One fourth teaspoon Thyme; dried

Pat lamb dry and brush all over with oil. Combine garlic, pepper, chervil,
rosemary, salt and thyme. Rub into lamb; cover and refrigerate for at least
2 hours. Set shallow roast pan in oven and preheat to 475F(240C). Place
lamb racks in pan fat side up and roast for 10 minutes. Reduce heat to
375F(190C) and roast another 20 minutes or until internal temperature
reaches 130F(54C). Transfer to cutting board and let stand, covered with
tent of foil, for 5 minutes. Carve between ribs to serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini