Ingredients
- 1 lemon (zest of 1 lemon)
- 4 garlic cloves, finely chopped
- 1 tablespoon crushed dried rosemary
- 1 tablespoon crushed dried thyme
- 1/4 cup olive oil (extra-virgin)
- 2 tablespoons olive oil (extra-virgin)
- 1 1/2 pound rack of lamb (Frenched)
- Salt and freshly ground pepper, to taste
- 1 lemon (cut into 8 wedges)
How to Make
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Step 1: In a small bowl, stir together the lemon zest, garlic, rosemary, thyme and the 1/4 cup olive oil. Spread the mixture evenly over the rack of lamb, cover and refrigerate for at least 1 hour or up to overnight.
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Step 2: Preheat an oven to 400ºF.
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Step 3: Season the racks of lamb with salt and pepper. In a large ovenproof sauté pan, over medium-high heat, warm the 2 Tbs. oil. Add the lamb and cook until browned on both sides, about 7 minutes total.
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Step 4: Transfer the pan to the oven and cook until the lamb is well browned and an instant-read thermometer inserted into the thickest part of the rack, away from the bone, registers 130ºF for medium-rare, about 15-18 minutes, or until done to your liking. We like it very rare, so only cook it to 125ºF.
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Step 5: Transfer the rack to a cutting board and let rest for 5 minutes. Carve into individual chops and serve the lemon wedges alongside.
We hope you enjoy this recipe!
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