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Recipe by Natalie Peterson

I know it can be intimidating to try something new in the kitchen. Especially something that sounds as fancy as Rack of Lamb.

I promise you it is SUPER SIMPLE. A dish as amazing as this really should be more challenging to make – but good news, it’s not!

You can choose to marinate the lamb for 6-8 hours or just put the rub on before roasting (I prefer to marinate for a day)

Try it out and enjoy!

Some great side dishes with this are roasted carrots and sauteed Swiss Chard.

2 1lb Rack of Lamb
1 Tbs Butter or Ghee for Searing
1 Meat Thermometer (optional) – if you dont have one just slice that baby open and eyeball it

For Marinade / Rub:

1/2c Olive Oil
2 Handfuls of Parsley
1/2 Tbs Rosemary
1/2 Tbs Thyme
1/4 Tsp Salt
3-8 Cloves of Garlic – this is a personal preference call
1-2 Lemons Juiced – another personal call. My hubby doesn’t really like lemon so I use less

Blend together in food processor, blender or magic bullet.

If you are going to marinate, coat your lamb and refrigerate for 6-8 hours.

Pull lamb from fridge 1 hour before cooking whether it has been marinating or not.

If it has been marinating, scrape the herbs you can off of the meat (save to re-coat after roasting)

Searing & Roasting Instructions:

Heat 1 Tbs of Butter or Ghee in large sauce pan until shimmering. Place your lamb meat side down in pan for approx. 3 minutes, or until browned, flip over and brown the other side another 2-3 minutes. Repeat is using 2 racks.

Preheat Oven to 425

Once browned, place lamb on roasting rack meat side up for 15-30 minutes. This will depend on how rare you like your lamb.

If you have a thermometer:
Medium Rare: 125 degrees
Medium: 130

You get the idea… check on it after about 15 minutes.

That’s it! Sear, Roast, EAT!