Ingredients You'll Need
- 2 Free Range Racks of Lamb
- 2 tbsp. unsalted butter
- 2 tbsp. extra virgin olive oil
- 5 rosemary sprigs
- 1 tsp. thyme, finely chopped
- 1 tsp. mint, finely chopped
- 1 tbsp. flat-leaf parsley, finely chopped
- Salt & fresh ground pepper
Directions
- Preheat oven to 375 F
- Season the rack of lamb with salt and pepper
- Melt 1 tbsp. of butter and 1 tbsp. of oil in a large skillet
- Add lamb racks, fat side down, and cook over medium-high heat until the racks are browned all over
- Add rosemary sprigs and remaining butter and olive oil
- Spoon the mixture over the lamb
- Roast for 30 minutes, basting once or twice with the rosemary springs and butter mixture
- Turn the lamb halfway through cooking
- The lamb is done when a thermometer reads 130 F
- Transfer lamb to a cutting board and let rest for 10 minutes
- Carve the racks into chops and sprinkle with chopped thyme, mint and parsley
