2 Rack of Lamb, Frenched, 8 Bones each
¼ Pound unsalted butter
1 Teaspoon Garlic Puree (Garlic and Olive Oil  mixture)
¼ Cup Chopped Fresh Basil
1 Tablespoon fresh lemon juice
Pinch of Kosher salt and fresh ground black pepper
2 Tablespoons extra virgin olive oil
½ cup fine ground plain bread crumbs

Combine butter, garlic, basil and lemon juice in a mixer and whip till blended

Add salt and pepper to taste

Roll mixture on parchment paper till a cylinder is formed then refrigerate for two hours

Preheat a sauté pan to medium heat, and then add olive oil

Salt and pepper lamb on both sides, and then sear each side for three minutes till caramelized

Wrap bones with aluminum foil

Place bread crumbs on top of lamb, followed by a ¼ inch medallion of butter

Then place more bread crumbs on top of butter medallion.

Place lamb on a rack in a 400 degree oven for 10 minutes till persillade is golden brown

Let lamb rest for five minutes at room temp before cutting chops

Chef Ivan Flowers on Big Blend Radio
Discussing his culinary background and holiday cooking including his featured Roasted Rack of Lamb recipe, Chef Ivan Flowers was a featured guest on Big Blend Radio's 'Eat, Drink & Be Merry' foodies radio show which aired live on Dec. 9, 2009. To meet the rest of the guests and listen to the entire show, please click here. To listen to Chef Ivan's interview, please double click the play button below.

 

Chef Ivan Flowers is a Five star Chef & Owner of Fournos Restaurant in Sedona, Arizona, where he prepares delicious Mediterranean-Italian cuisine in an intimate setting.  Fournos also, offers a boutique wine list and five course Chef's tasting menus. Learn more about Chef Ivan Flowers!