Rosemary Garlic Rack of Lamb
Rosemary Garlic Rack of Lamb Ingredients (4 Servings)
- 1 rack of lamb, 8 ribs
- ¼ cup extra virgin olive oil
- 2 tbsp. fresh rosemary
- 2 tsp. fresh thyme
- 8 garlic cloves
- Lemon zest, to taste
- Sea salt, to taste
- Fresh ground black pepper, to taste
Preheat the oven to 450F.
Place the rack of lamb in a large baking dish.
Season both sides of the rack of lamb generously with the sea salt and fresh ground pepper.
In a food processor, combine the olive oil, rosemary, thyme, garlic cloves, and lemon zest.
Pulse the ingredients until they’re finely chopped.
If you don’t have a food processor, chop the rosemary, thyme, and garlic cloves very finely and combine them with a bowl of the olive oil and lemon zest, mixing until well combined.
Rub the rosemary garlic marinade over the seasoned rack of lamb.
Place the rack of lamb with the fat side up on the baking sheet.
Roast for 15 minutes
Rotate the baking sheet to ensure even cooking and continue roasting for another 10 minutes for medium-rare meat or 15 minutes for a medium temperature.
Remove the roasted rack of lamb from the oven and transfer it to a cutting board.
Allow the oven roasted rack of lamb to rest for 10 minutes before slicing it into individual chops for serving.
Use a sharp knife to slice between the bones, then serve immediately.
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