Simple and Classic Rack of Lamb
1 Lamb Rack (1 ¼ to 2 pounds)
1 Tablespoon of fresh Rosemary (chopped)
1 teaspoon fresh Mint (chopped)
4 cloves Garlic (minced)
Salt and Pepper to taste
2 Tablespoons Olive Oil
Start off by rubbing the lamb rack with fresh rosemary, mint, and minced garlic. Sprinkle the lamb rack with pepper and add the rack to a zip lock bag. Add the olive oil in the bag and spread it so it covers the rack completely. Squeeze out all the air out of the zip lock bag and close it. Place bag in the refrigerator overnight on top of a plate (just in case your bag breaks).
The next day, take out lamb rack and allow it to come to room temperature so it will cook evenly.
Preheat oven to 450 degrees F. Sprinkle the lamb with salt and pepper, wrap the bones in foil. Score the fat about an inch apart and place lamb fat side up onto a roasting pan.
Roast the lamb at 450 for 10 -15 minutes or until rack is browned. Lower heat to 300 degrees F and cook another 15-20 minutes or until meat thermometer inserted in the thickest part read 145 F. (I ended up roasting mine more because I like my meat well done)
Take rack out of oven and cover with foil and allow to rest 10 minutes. After the 10 minutes, take off all the foil and cut in between the bones.
Enjoy!
