Ingredients
Scale
- 2 racks of lamb 8 bones each, frenched
- 3 tablespoons olive oil
- 1 tablespoon garlic minced
- 2 tablespoons fresh rosemary leaves minced
- 1 tablespoon thyme leaves minced
- 1 tablespoon parsley leaves minced, plus more for garnish
- salt and pepper to taste
- cooking spray
Instructions
- Preheat the oven to 450 degrees F. Line a sheet pan with foil and coat the foil with cooking spray.
- Place the olive oil, garlic, rosemary, thyme, parsley and salt and pepper in a bowl. Stir to combine.
- Rub the olive oil mixture all over both racks of lamb. Let the lamb sit at room temperature for 30-45 minutes.
- Bake for 20-25 minutes or until a thermometer inserted into the thickest part of the meat registers 120 degrees F (for medium rare meat).
- Remove the racks from the oven. Cover with foil and let rest for 10 minutes, or until the thermometer registers 125 degrees F.
- Slice the lamb in between the bones. Sprinkle with additional parsley, then serve.
Nutrition
- Calories: 482kcal
- Sugar: 1g
- Protein: 24g