Black Pepper and Herb-Crusted Rack of Lamb

• 4 each lamb racks, defrosted
• 1 1/2 teaspoons olive oil
• 1 each garlic cloves minced
• 1 tablespoon black pepper coarse crushed
• 1 tablespoon chervil minced fresh
• 1/2 teaspoon rosemary leaves dried
• 1/2 teaspoon salt coarse
• 1/4 teaspoon thyme dried

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

lamb racks, olive oil, garlic, black pepper, chervil, rosemary, salt coarse, thyme

Taken from recipeland.com/recipe/v/black-pepper-herb-crusted-rack--5378 (may not work)