Roasted rack of lamb with garlic and herb crust. You can make this show stopping lamb dinner with only 20 minutes of hands-on time.
- French rack of lamb - Olive oil -Salt & pepper - Galic - Lemon zest - Lemon juice - Fresh rosemary - Fresh parsley
Use paper towels to pat dry all sides of the meat, then season the lamb rack by sprinkling its entire surface with kosher salt and pepper.
In a small bowl, whisk together the olive oil, garlic, rosemary, parsley, lemon zest, and lemon juice. Set the mixture aside.
Spread the wet rub over the lamb’s top “fat cap” and sides, then cover it loosely with stretch film. Let the coated rack sit on the counter for 30-60 minutes.
Preheat the oven to 450 degrees F. (230 degrees C.). Place the marinated rack of lamb on the baking sheet with the fat cap facing up.
Bake the marinated rack of lamb for 18-20 minutes until the internal temperature at the thickest part of the meat reaches 125 degrees F. for medium rare or longer depending on your preference.
Remove the meat from the oven and let it rest under a loose tent of aluminum foil for 10-15 minutes.
Place the roasted rack on a cutting board with the meat side down and the ribs pointing up. Make a preliminary cut in between the bases of the rib bones. Turn it over and slice.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.