Sun-Dried Tomato and Garlic-Crusted Rack of Lamb

Name: Sun-Dried Tomato and Garlic-Crusted Rack of Lamb
Yield: 6 Servings
Ingredients: 2 6- to 7-ounce jars oil-packed sun-dried tomatoes with herbs, drained well, oil reserved; 8 large garlic cloves, peeled; 2 large shallots, peeled, halved; 1 tablespoon dried oregano; 3 tablespoons olive oil; 4 garlic cloves, peeled; 3 large fresh rosemary sprigs; 2 2-pound racks of lamb (8 chops each), trimmed, frenched

By Michael PsilakisPhotography by Kana Okada

April 6, 2008

Recipe notes