---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BLACK PEPPER AND HERB-CRUSTED RACK OF LAMB
  Categories: Lamb, Main dish
       Yield: 8 servings
  
       4    Lamb racks; defrosted
   1 1/2 t  Olive oil
       1    Garlic clove, minced
       1 tb Black pepper; coarse crushed
       1 tb Chervil; minced, fresh
     1/2 t  Rosemary; dried
     1/2 t  Coarse salt
     1/4 t  Thyme; dried
  
   Pat lamb dry and brush all over with oil. Combine garlic, pepper, chervil,
   rosemary, salt and thyme. Rub into lamb; cover and refrigerate for at
   least 2 hours.
   Set shallow roast pan in oven and preheat to 475F (240C). Place lamb racks
   in pan fat side up and roast for 10 minutes. Reduce heat to 375F (190C) and
   roast another 20 minutes or until internal temperature reaches 130F (54C).
   Transfer to cutting board and let stand, covered with tent of foil, for 5
   minutes. Carve between ribs to serve.
  
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