- Cast Iron Skillet: Essential for searing and roasting meats with excellent heat retention.
- Dutch Oven: Useful for slow-cooking methods; not specifically mentioned but could be useful if the recipe involves cooking at lower temperatures or requires a lid to trap moisture.
- Rack Holder: To properly roast rack of lamb on a spit in an oven, ensuring even cooking and browning.
- Meat Thermometer: Important for accurately determining the doneness of meat without overcooking it.
- Garlic Press: Handy for quickly mincing garlic, an ingredient mentioned in your recipe.
- Digital Scale: Precise measurement of meat and seasonings can enhance the dish's flavor balance.
- Oven Thermometer: Helps ensure your oven is at the correct temperature, crucial for baking or roasting meat.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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