Category

Yields1 Serving

 Herb seasoned Lamb
 4 Cloves of garlic - minced or pressed
 2 tbsp Fresh (or 1 Tbsp dried) rosemary
 1 Lemon (Juice)
 2 tbsp Extra virgin olive oil
 1 dash Kosher salt and freshly ground black pepper (to taste)

1

Preheat oven to 450

2

Mash ingredients together and rub them into the fatty side of the lamb. Roast according to instructions.

3

Place lamb, fat side up, on a rack in a shallow roasting pan. No liquid, cover, or basting is necessary.

4

Roast uncovered for 10 minutes.

5

Reduce oven temperature to 325 and cook to desired doneness. We have noted temperatures at which you should remove the meat from the oven, then let rest for 15
minutes covered in tin foil to allow for carryover cooking. Medium rare is recommended.
- Rare 135 16-18 mins/lb
- Med Rare 145 18-20 mins/lb
- Medium 155 20-22 mins/lb

Ingredients

 Herb seasoned Lamb
 4 Cloves of garlic - minced or pressed
 2 tbsp Fresh (or 1 Tbsp dried) rosemary
 1 Lemon (Juice)
 2 tbsp Extra virgin olive oil
 1 dash Kosher salt and freshly ground black pepper (to taste)

Directions

1

Preheat oven to 450

2

Mash ingredients together and rub them into the fatty side of the lamb. Roast according to instructions.

3

Place lamb, fat side up, on a rack in a shallow roasting pan. No liquid, cover, or basting is necessary.

4

Roast uncovered for 10 minutes.

5

Reduce oven temperature to 325 and cook to desired doneness. We have noted temperatures at which you should remove the meat from the oven, then let rest for 15
minutes covered in tin foil to allow for carryover cooking. Medium rare is recommended.
- Rare 135 16-18 mins/lb
- Med Rare 145 18-20 mins/lb
- Medium 155 20-22 mins/lb

Rack of Lamb