Rosemary had a little lamb, hahaha. If you love rack of lamb or just love lamb, then you’ll want to try this recipe.
1 Rack of lamb
4 sprigs of fresh rosemary ( preferable from a organic garden)
6 cloves of garlic
3 tablespoons of sea salt
2 tablespoons of fresh ground pepper
1/2 cup olive oil
baking rack or cast iron
Mince the rosemary and garlic very well and put it into a large mixing bowl, combine the salt, pepper and olive oil and mix very well. Place the lamb on the baking rack and rub the ingredients into the lamb very well, don’t be stingy. Let it sit for about 2 hours in the refrigerator.
After the two hours, preheat your oven at 500 degrees for 20 minutes, place the lamb in the oven and cook at 500 degrees for 10 minutes, then turn the heat down to 350. Cook in the oven for 20 more minutes or 15 if you like it medium rare.
I love lamb seared, this is how to sear it my way.
Remove the lamb and let it rest for 10 minutes, do not cut it! if you cut it right out of the oven you will dry out the lamb, the juice needs to settle and stay in the lamb. Once it settles, slice it and place them on a hot frying, preferably not non stick, sear both sides 3 minutes each.
Serve with a simple garden salald with italian dressing. And that’s it! Simple gourmet cooking at home 🙂
Secret ingredient isLove