- 1 1/2 pound Frenched* rack of lamb
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh oregano (Greek or regular)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried, crushed between your fingers)
- 1 teaspoon fresh thyme, chopped (1/2 teaspoon dried)
- 1/2 teaspoon coarse Kosher sea salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup olive oil
- 1 tablespoon fresh squeezed lemon juice (1/2 of a lemon)
Combine the minced garlic, chopped oregano, rosemary, thyme, sea salt, and black pepper with the olive oil and lemon juice to create a rub. Mix well.
Rub the lamb rack all over with the rub. Place the lamb with the rub in a large freezer bag, squeeze out the air and seal. Place the bag on a plate and refrigerate for at least 2-3 hours, turning occasionally, up to overnight.
Bring the lamb out of the refrigerator at least one hour before baking. Score the fat with a sharp knife all over. Preheat the oven to 450F.
Remove the rack from the bag and place on a baking pan. Cover the exposed ribs with aluminum foil.
Roast on the middle shelf of the oven for 10-15 minutes to brown the top, then reduce the heat to 300F. Continue to roast for 10-30 minutes longer, checking the temperature after 10 minutes, until the meat in the middle of the rack reaches desired temperature, 120-125 Rare, 135-145 medium.
Prep time includes shortest marinating time. Cook time is for medium. *Frenched lamb is cut so that the rib bones are exposed. A rack of lamb purchased in a grocery store will normally be already Frenched, or ask your butcher to do it for you.
Giveaway open April 3- April 17, 2017 to residents of the continental U. S. age 18 and older. This giveaway is sponsored by Bernadette Martin of Rants From My Crazy Kitchen. No affiliation with the cookbook authors is implied. Winners will be announced on April 18 and will have 48 hours to respond. Prizes will be shipped no later than May 1, 2017.
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