A roasted rack of lamb is the perfect showstopper, especially when it comes to Easter dinner.
Ingredients
3 cloves garlic
3 tbsp. fresh rosemary leaves
1 tbsp. fresh thyme leaves
½ tsp. kosher salt, plus more for sprinkling
2 tbsp. extra-virgin olive oil
2 (8-rib) frenched racks of lamb (about 1¼ lb. each)
Freshly ground black pepper
Freshly chopped parsley, for garnish
Lemon wedges, for serving
Instructions
In a food processor, pulse garlic, rosemary, thyme, and salt until minced. Drizzle in olive oil and process until a paste forms.
Place lamb on a large rimmed baking sheet and season all over with salt and pepper. Coat tops with herb rub and let sit at room temperature for 1 hour.
Meanwhile, preheat oven to 450°. Roast lamb 25 to 30 minutes for medium-rare, or until a thermometer inserted in the center reads 125°.
Tent with foil and let rest 15 minutes before carving into chops.
Sprinkle with parsley and serve with lemon wedges.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/rack-of-lamb/