How to Make Roasted Rack of Lamb

This Rosemary & Garlic Oven Roasted Rack of Lamb is a perfect centerpiece for an elegant holiday dinner without requiring any fussy or difficult skills! ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️ Juicy, tender, and perfectly cooked to a medium-rare with a crusty exterior made with garlic, herbs, and lemon zest, #rackoflamb is one of the best cuts of #lamb and makes an easy and impressive main dish for entertaining! RECIPE: https://houseofnasheats.com/rosemary-... ❤️Please “LIKE” this video, SUBSCRIBE to my channel and hit the notification bell. SHARE the video with a friend that might enjoy it.❤️ Ingredients: 1 rack of lamb 1/4 cup olive oil 2 tablespoons fresh rosemary 2 teaspoons fresh thyme leaves 6-8 garlic cloves Zest of 1 lemon Coarse salt & freshly ground black pepper, to taste Instructions: 1. Remove the rack of lamb from the refrigerator and place in a baking dish. Season both sides of the lamb generously with salt and pepper. 2. In a food processor, combine the olive oil, rosemary, thyme, garlic cloves and lemon zest and pulse until finely chopped. This can be done by hand by finely chopping the garlic and herbs, then stirring into the oil in a small bowl if you do not have a food processor. 3. Rub the marinade over the seasoned lamb and allow to sit at room temperature for 1 hour before roasting so that it will cook evenly. 4. Heat oven to 450 degrees F. Place the lamb with the fat side up on the baking sheet and roast for 15 minutes before rotating the baking sheet to ensure even cooking and roasting for another 10 minutes for medium-rare meat or 15 minutes for medium doneness (although in my opinion, lamb should is best served medium-rare). If using a digital meat thermometer, medium-rare will be between 130-140 degrees F and medium is between 140-145 degrees F. But the internal temperature will continue to rise about 5 degrees after the rack is removed from the oven, so if you are shooting for an end temp of 130, you will want to pull the lamb when it reaches 125 degrees F. 5. Transfer the roasted rack of lamb to a cutting board and allow to rest for 10 minutes so the juices can redistribute before slicing into individual chops for serving. Use a sharp knife to slice between the bones, then serve immediately. For more lamb and beef recipes: https://houseofnasheats.com/category/... ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ 😍Subscribe to my YouTube Channel😍:    / houseofnasheats   FIND ME ON: Instagram:   / houseofnasheats   Pinterest:   / houseofnasheats   Facebook:   / houseofnasheats   Website: https://houseofnasheats.com/