Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon flaked sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • one 8 bone rack of lamb (trimmed and frenched)
  • 2 tablespoons olive oil

Instruction

  • Preheat your oven to 450 °F.
  • In a large bowl, combine garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  • Season the rack all over with extra sea salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear the rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes.
  • Pat the lamb with the spice mixture.
  • Cover the ends of the bones with aluminum foil to prevent charring.
  • Place the lamb rack bone side down (fat side up!) in the skillet. Roast the lamb in preheated oven for 10 minutes, then lower the heat to 325°F, Continue to roast for another 15-20 minutes until an instant-read thermometer inserted into the middle of the meat reads 135 or 145 degrees. The best temperature for medium-rare doneness is 135°F, and145 °F for a medium-well doneness.
  • Remove and let it rest for 10 minutes loosely covered. To carve, slice between each rib, making a perfect "chop" each time.