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Garlic and Rosemary Rack of Lamb
Prep Time: 10 minutes
cook time: 30 minutes
yield: 4 servings
2 racks of lamb, trimmed and frenched at the tips
1 teaspoon fine sea salt
½ teaspoon ground black pepper
2 teaspoons ghee
2 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
2 tablespoons avocado oil
Melted ghee or avocado oil, for drizzling
Greek olives, for garnish
Lemon slices, for garnish
Fresh herbs of choice, for garnish
Preheat the oven to 350°F.
Pat the racks of lamb dry with a paper towel and season them with the salt and pepper. Place the ghee in a cast-iron skillet over medium-high heat. When hot, add the racks of lamb and sear on all sides, about 2 minutes per side. Transfer the seared lamb to a roasting pan.
In a small bowl, combine the garlic, rosemary, thyme, and avocado oil. Use your hands to coat the lamb with this mixture.
Roast the lamb for 18 minutes or until the internal temperature reaches 125°F. Allow the meat to rest for 10 minutes.
Stand the racks of lamb on a serving platter with the frenched tips intertwined at the top. Drizzle with melted ghee and garnish the platter with Greek olives, lemon slices, and the herbs of your choice. To serve, slice the lamb into chops.
This dish is best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, sauté the chops in a greased cast-iron skillet for 2 minutes per side. main dishes