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Rack Of Lamb
"We're going to show you how to make the juiciest and most tender Frenched lamb with just a few simple ingredients for an impressive looking meal made right at home. This juicy and tender rack of lamb is marinated in fresh rosemary and thyme then seared for a delicate caramelized crust and popped in the oven to roast to melt-in-your-mouth perfection. Here, we’re using a rack of lamb chops which can be sliced directly by your butcher into chops if desired, however, we’re going to show you how to make the juiciest and most tender Frenched lamb with just a few simple ingredients for an impressive looking meal made right at home. "
Cooking Vessel Sizebaking sheet, large skillet, chef knife, instant read thermometer
- 1 8 Bone Rack of Lamb Chops
- 1 tablespoon Olive Oil
- 1 tablespoon Garlic Salt
- 1 teaspoon Black Pepper
- 1 tablespoon Fresh Rosemary
- 2 teaspoons Fresh Thyme Leaves
- 1 cup Olive Oil
If you have an 8-bone rack, cut it in half to get 2 4-bone racks.
Mix rub ingredients together and pat onto all sides of lamb racks. Place in a plastic storage bag or glass pan and seal. Allow meat to marinate in the refrigerator for a minimum of 2 hours and a maximum of 24 hours.
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