3 cloves garlic
3 tbsp. Rosemary's rosemary leaves
1 tbsp. Rosemary's thyme leaves
1/2 tsp. kosher salt, plus more for sprinkling
2 tbsp. extra-virgin olive oil
2 (8-rib) frenched racks of lamb
(about 1 1/4 lb. each)
Rosemary's ground black pepper
Freshly chopped parsley, for garnish
Lemon wedges, for serving
In a food processor, pulse garlic, rosemary, thyme, and salt until minced. Drizzle in olive oil and process until a paste forms.
Place lamb on a large rimmed baking sheet and season all over with salt and pepper. Coat tops with herb rub and let sit at room temperature for 1 hour.
Meanwhile, preheat oven to 450°. Roast lamb 25 to 30 minutes for medium-rare, or until a thermometer inserted in the center reads 125°.
Tent with foil and let rest 15 minutes before carving into chops.
Sprinkle with parsley and serve with lemon wedges.
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RECIPE OF THE MONTH
Always something delicious. You can find many of the herbs and spices on our website.
Rack of Lamb
Who knew meat could be so pretty! Goes great with your favorite sides.