Basic HTML Version
34
-
SEXY X2
MAGAZINE - JANUARY 2013
Ingredients
Garlic cloves, peeled
1/4 cup fresh rosemary leaves (pulled from
sprigs)
2 teaspoons thyme
2 teaspoons coarsely ground black pepper
6 tablespoons olive oil
2 1- to 1 1/4-pound well-trimmed racks of
lamb
Method
Using a food processor Combine garlic, thyme,
and rosemary blend until garlic is finely
chopped. Add 4 tablespoons oil and blend until
coarse paste forms. Sprinkle each lamb rack
with salt. Spread herb paste over lamb racks
Preheat oven to 450°F.
Sear lamb racks until golden, about 2 minutes.
Roast lamb to medium-rare, about 12 minutes.
Transfer lamb to platter. Let stand 10 minutes.
FOR LAMB
Ingredients
1 to 2 garlic cloves
2 cups cilantro
2cups flat-leaf parsley
2 cups mint
1/3 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 lime juiced.
Method
Chop all ingredients into a mixing bowl add
the olive oil, red wine vinegar, and lime juice,
season to taste.
For roasted potatoes:
FOR CHIMICHURRI
Ingredients
1 pound thin green beans (haricot vert),
trimmed
3 Tbsp butter
2 Tbsp fresh thyme leaves
Salt and pepper to taste
Method
Bring a large pot of salty water to a boil. Pre-
pare a large bowl of ice water. Boil the beans
for 2 minutes. Plunge them into the ice water
to stop the cooking and set the color. Drain the
beans and pat dry on a cloth or paper towel.
Heat the butter over medium-high heat in a
large sauté pan. Add the green beans and sauté
for 2-3 minutes, stirring often.
FOR THE GREEN BEANS