Name: Rack of Lamb
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 3 cloves garlic -; 3 tbsp. fresh rosemary leaves -; 1 tbsp. fresh thyme leaves -; 1/2 tsp. kosher salt, plus more for sprinkling -; 2 tbsp. extra-virgin olive oil -; 2 (8-rib) frenched racks of lamb (about 1 1/4 lb. each) -; Freshly ground black pepper -; Freshly chopped parsley, for garnish -; Lemon wedges, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Rack of Lamb

1. 3 cloves garlic -

2. 3 tbsp. fresh rosemary leaves -

3. 1 tbsp. fresh thyme leaves -

4. 1/2 tsp. kosher salt, plus more for sprinkling -

5. 2 tbsp. extra-virgin olive oil -

6. 2 (8-rib) frenched racks of lamb (about 1 1/4 lb. each) -

7. Freshly ground black pepper -

8. Freshly chopped parsley, for garnish -

9. Lemon wedges, for serving -

How to cook deliciously - Rack of Lamb

1. Stage

In a food processor, pulse garlic, rosemary, thyme, and salt until minced. Drizzle in olive oil and process until a paste forms.

2. Stage

Place lamb on a large rimmed baking sheet and season all over with salt and pepper. Coat tops with herb rub and let sit at room temperature for 1 hour.

3. Stage

Meanwhile, preheat oven to 450°. Roast lamb for 20 minutes for medium-rare (the lamb should register 125° when using a thermometer; the temperature will rise once removed from oven and rested). If not at 125°, cook for another 5 minutes, or until a thermometer inserted in the center reads 125°.

4. Stage

Tent with foil and let rest 15 minutes before carving into chops.

5. Stage

Sprinkle with parsley and serve with lemon wedges.