Roasted Rack of Lamb

I am a huge meat lover, like I’ve said before. Lamb is something wonderful that not a lot of people make very often. It can be pretty spendy, and Im sure a little intimidating to cook. I promise it doesn’t have to be either!

Keep your eyes peeled when you’re at the store, you can find a rack on sale every now and then. Sometimes they’ll be a couple days old and the store wants to get rid of them before they go bad, which is a great thing for people who don’t mind deciding to make a meal on a whim. I usually like to plan my meals for the week, but don’t mind switching things around if I find a great deal or something that catches my tastebuds 🙂

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Roasted Rack of Lamb

1 Rack of lamb
2 garlic cloves minced
1 teaspoon thyme
1 teaspoon rosemary
Salt and Pepper to taste
1 tablespoon EVOO

Preheat your oven to 425°. Add the rest of the oil to your cast iron skillet, or whatever oven safe skillet you have, and heat until oil is glassy. Meanwhile, coat your lamb with a little of the oil, and rub the herbs and salt/pepper into the meat.

Sear (brown) meat on all sides, and then remove from heat. Press minced garlic onto the lamb so that it sticks. Cover the ends of the rack with foil so the bones don’t burn and put your whole skillet in the oven, uncovered with the meat side up, for a short 17min. This will cook a perfect medium lamb, you can cook a little longer for more well-done meat.

Serve with rice and veggies, potatoes, pasta… the possibilities are endless! Enjoy!

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