Rosemary Rack of Lamb 

Serves 6
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2 tablespoons fresh rosemary leaves, chopped
4 large garlic cloves, peeled
1/2 tablespoon dried oregano
1 tablespoon coarse sea salt
2 tablespoons olive oil 
14 to 16 ounces each (2) racks of lamb, frenched
​ 

Place the rosemary, garlic, oregano, sea salt in a food processor and process until minced and add olive oil and process into a paste.  

Place the lamb on a sheet of parchment paper with the ribs ends pointing down and spread the paste evenly on top of both racks. Cover and refrigerate until 6 hours. 

When ready to cook preheat over to 450°F.  Roast the lamb for 25 minutes for medium rare and 30 minutes for medium.  

Remove for the oven and cover the rack tightly with parchment paper. Let the lamb rest for 15 minutes. The internal temperature should read 140°F when an instant-read thermometer is inserted sideways into the center of the lamb.

​Slice between the ribs into individual chops and serve with mustard and vegetables. 

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