

Roast Rack of Lamb with Garlic and Herbs

Ingredients
Garlic-herb marinadeÂ
10 garlic clovesÂ
¼ cup extra virgin olive oil
1 cup lightly packed fresh parsley Â
2 tsp dried rosemary   Â
½ tsp red pepper flakes
Rack of Lamb     Â
2 lamb racks
Kosher salt and ground black pepper                                                Â
Preparation
In a small food processor, add garlic, olive oil, parsley, rosemary, and red pepper flakes. Process the mixture until well combined and finely chopped.
Season the lamb completely with salt and pepper. Rub each rack with the marinade. Let the lamb marinate for 20-30 minutes, or up to 1 hour, at room temperature.
Heat the oven to 450˚ and place the pan on the top 1/3 of the oven. Arrange the lamb racks, fat side up, on a sheet pan. Place the sheet pan on the top oven rack for 15 minutes. Remove it from the oven and turn the rack of lamb on the other side. Return to the oven and cook for another 5 to 10 minutes depending on the doneness you desire.
Typically rack of lamb is served rare or medium rare.
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Remove from the oven and tent loosely with foil. Allow the lamb to rest 10 minutes
The temperature will rise and the lamb will continue to cook.
Cut the lamb chops in between the bones and arrange on a platter to serve. (Add a side of Tzatziki sauce if you like)
Notes:
Rare= 125˚ Medium-rare = 135˚ Take out of oven about 5˚ before it reaches your desired temperature.