Rack of Lamb with Garlic and Rosemary
Ingredients
The lamb
The marinade
-
3
tablespoons
olive oil
-
1
tablespoon
garlic, minced
-
2
tablespoons
fresh rosemary leaves, minced
-
1
tablespoon
thyme leaves, minced
-
1
tablespoon
parsley leaves, minced
-
to taste
salt
-
to taste
pepper
-
as needed
cooking spray
Instructions
- 1. Preheat the oven to 450°F and line a sheet pan with foil, coating it with cooking spray.
- 2. In a bowl, combine olive oil, garlic, rosemary, thyme, parsley, salt, and pepper.
- 3. Rub the mixture all over both racks of lamb and let them sit at room temperature for 30-45 minutes.
- 4. Bake the lamb for 20-25 minutes, until the internal temperature reaches 120°F for medium-rare.
- 5. Remove the lamb from the oven, cover with foil, and let it rest for 10 minutes until the temperature reaches 125°F.
- 6. Slice the lamb between the bones, sprinkle with additional parsley, and serve.
Nutrition Facts (estimated)
Servings
6
Calories
482
Total fat
24g
Total carbohydrates
1g
Total protein
24g
Sodium
94mg
Cholesterol
126mg
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