Roasted Rack of Lamb

🧂 Ingredients

• 2.5 lbs lamb

  (2 racks of lamb, 8 bones each, *see note)
• 2 tablespoon olive oil

  (extra virgin)
• 1 tablespoon garlic

  (minced)
• 2 tablespoon fresh rosemary

  (minced)
• 1 tablespoon fresh oregano

  (minced, or thyme)
• 1 tablespoon fresh parsley

  (minced, plus more for garnish)
• ½ teaspoon each, salt & pepper

  (to taste)

Instructions

• 1 Lightly coat a sheet pan with olive oil. Then, in a small mixing bowl, add your
  2 tablespoon olive oil, minced 1 tablespoon garlic, 2 tablespoon fresh rosemary,
  1 tablespoon fresh oregano (or thyme), 1 tablespoon fresh parsley, ½ teaspoon
  each, salt & pepper. Stir to combine.
• 2 Place the 2.5 lbs lamb onto the foil-lined pan and rub the seasoning mixture all
  over both racks, ensuring that you coat all of the sides. After that, let the
  lamb rest at room temperature for 40-45 minutes.
• 3 Once your lamb has warmed to room temperature, preheat your oven to 450°F
  (230°C).
• 4 Place the lamb into the preheated oven and roast for 20 minutes, or until a meat
  thermometer reads an internal temperature of 120°F (49°C) for medium-rare (*see
  note).
• 5 Once cooked, remove the lamb racks from the oven and loosely cover them with
  foil. Allow them to rest for 10 minutes.
• 6 Slice the lamb between the bone, sprinkle with parsley, and serve with a mint
  sauce.

Nutrition Info