Seasonal Recipes: Herb Roasted Lamb

Spring is here, and what better time to gather fresh ingredients for this easy meal? Lamb is often an overlooked protein, mostly because it’s not something commonly learned to cook, but with its hardy nutrients and this simple recipe it can easily become a family favorite. The key? Quality ingredients that compliment lamb, instead of overpowering it. You can also roast alongside a full head of garlic to use on bread and side dishes!

Ingredients

• Frenched Lamb Rib Rack

• Salt

• Black Pepper

• ½ Cup of Olive Oil

• 1 Bunch of Parsley Leaves

• 2 Garlic Cloves

• 1 Bunch of Rosemary Leaves

• 1 Bunch of Thyme Leaves

• Chopped Parsley for Garnish

Directions

Cooking lamb depends on your preference from rare to well-done. We’ll focus on a medium-rare finish, the internal temperature should register at 135˚F on an instant thermometer.

1. Pat the lamb rack dry with paper towels, season it with salt and pepper all over and set aside.

2. In a food processor or blender combine the olive oil, parsley, garlic, rosemary and thyme leaves and pulse until everything is thoroughly mixed.

3. Using a sharp knife, score the fat layer with a crossed pattern and rub the garlic and herb mixture to thoroughly coat the rack of lamb.

4. Place the rack of lamb in a large bag or container, seal it and leave it at room temperature for a max of two hours. You can also prep your lamb and marinate it overnight in the refrigerator, just be sure to allow it to reach room temperature before cooking.

5. Preheat your oven to 450˚F. Take the lamb out of the container and place it on a baking pan or large cast iron, fat side up. (Be sure to cover the exposed rib bones while cooking so they don’t burn.)

6. Roast the rack of lamb for 30 minutes or until the internal temperature reads at 135˚F for mediumrare.

7. Remove the dish from the oven and loosely cover it with foil. Let it rest for 15 minutes before cutting.

8. Cut the rack of lamb and garnish with chopped parsley or your favorite herbs and serve.