Oven-roasted rack of lamb with a Mediterranean garlic-herb marinade that browns into a crust.
Ingredients
- 2 racks of lamb
- kosher salt
- ground black pepper
- 10 garlic cloves (video: 10 to 12)
- ¼ cup extra virgin olive oil (Private Reserve Greek EVOO in the video; she also said about ½ cup)
- 1 cup lightly packed fresh parsley (mint or basil can stand in)
- 2 tsp dried rosemary
- ½ tsp red pepper flakes
Method
- Food processor: garlic, olive oil, parsley, rosemary, red pepper flakes. Run until finely chopped.
- Season the racks all over with kosher salt and black pepper. Rub the marinade all over, especially the meaty side. Marinate 20–30 minutes at room temperature (up to 1 hour).
- Oven 450°F, rack in the top third. Sheet pan, fat side up. Roast 15 minutes. Turn. Roast 5–10 minutes more (typically rare to medium-rare; medium is fine).
- Tent with foil. Rest 10 minutes.
- Slice between the bones. Tzatziki on the side is optional.
Recipe: https://www.waivio.com/object/elr-garlic-herb-rack-of-lamb