Tahini and herb crusted rack of lamb

Serves

Prep Time

10 MINS

Cook Time

20 MINS

Ingredients

Rack of lamb, Frenched

Coarse Kosher Salt, to taste

Cracked Black Pepper, to taste

4 tablespoons Extra Virgin Olive Oil

8 Cloves Garlic

Juice of 2 Large Lemons, to taste

½ cup fresh Flat-leaf Parsley

1 tablespoon of Oregano

1 tablespoon Basil

1 tablespoon Mint

1 tablespoons Rosemary

One Cup of Tahini

Preheat oven to 400°F
Finely Chop your Parsley, Oregano, Basil, Mint, Rosemary (Set Aside)
Season Rack of Lamb with a good layer of Tahini, followed by a generous dose of Coarse Kosher Salt and Cracked Black Pepper.
Heat a Cast Iron Skillet over Medium High Heat.
Into the Hot Cast Iron Pan, add in 4 tablespoons of the Extra Virgin Olive Oil, along wi th the Lamb and Garlic. Sear all sides of the Lamb until browned, about 3-4 minutes.
Remove Browned Lamb, and place onto a baking sheet.
Remove Garlic and add to food processor along with Lemon Juice and 4oz. Softened Butter.
Brush the top and sides of the Lamb with Lemon-Garlic Butter
Coat the top and sides of the Lamb with the Chopped Herb mixture and roast in oven for 10-12 minutes.
Allow to rest before slicing.