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Rack of Lamb
Ingredients:
2 racks of lamb (about 1.5 lbs each), frenched
3 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp Dijon mustard
Salt and pepper, to taste
Instructions:
Preheat Oven:
Preheat your oven to 450°F (230°C). Line a baking sheet with foil or parchment paper.
Prepare the Marinade:
In a small bowl, mix olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper.
Season the Lamb:
Pat the racks of lamb dry with paper towels. Rub the marinade evenly over both sides of the lamb racks.
Sear the Lamb (Optional):
Heat a skillet over medium-high heat. Sear the lamb racks, fat side down, for 2-3 minutes until browned.
Roast:
Place the lamb racks on the prepared baking sheet, fat side up. Roast in the preheated oven for 20-30 minutes, depending on desired doneness:
125°F (52°C) for rare
135°F (57°C) for medium-rare
145°F (63°C) for medium
Rest:
Remove the lamb from the oven and let it rest for 10 minutes before slicing into chops.
Serve:
Arrange the lamb chops on a platter and serve warm.
Enjoy the tender and flavorful Rack of Lamb!
