ROASTED RACK OF LAMB

A roasted rack with a right dash of zest.

Prep Time 2 HOURS
Difficulty EXPERT
Good For 4 PEOPLE
Ingredients
1 2 PIECES - RACK OF LAMB, FRENCHED/STANDARD
2 4 PIECES - GARLIC CLOVES
3 2 TBSP - FRESH ROSEMARY
4 2 PIECES - LEMON, ZEST & JUICE
5 1/2 CUP - FRESH PARSLEY, COARSELY CHOPPED
6 SALT & PEPPER TO TASTE
7 PRIMEBEEF MEAT THERMOMETER
Steps
1 In a food processor, combine the garlic, rosemary, parsley, lemon juice and zest, salt and pepper then blitz.
2 Pour in some olive oil and pulse until a paste forms.
3 Rub the paste on all sides of your lamb racks and let marinate in the fridge for at least 1 hour.
4 After an hour, remove from the fridge and let lamb come to room temperature, about 30 minutes.
5 Preheat your oven to 450°F.
6 Place the lamb rack, bone side down, on a roasting tray and drizzle with some olive oil and a little more salt and pepper.
7 First, roast in the oven for 10 minutes at 450°F until lamb is nicely browned.
8 After 10 minutes, lower the heat to 300°F and let lamb roast for 10 - 15 minutes.
9 For medium rare doneness, internal temperature should be 130°F, insert your meat thermometer in the thickest part of the rack.
10 Remove from the oven and let rest for 10 minutes before serving.
Tips
1 You may cut some lemons in half and let roast with the lamb for an added zesty flavor.