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3 racks of Spring lamb, trimmed
½ cup finely chopped fresh mint
½ cup finely chopped fresh rosemary
2 cloves garlic, peeled and chopped
1/3 cup olive oil
2 T. balsamic vinegar
2-3 T. grey sea salt
Cracked pepper

You will also need:
Large roasting pan
Roasting rack
Large dish for marinating
Chopping mat
Chef’s knife
Carving knife

Place the chopped mint, chopped rosemary, chopped garlic, olive oil and balsamic vinegar into a large dish. Mix well to make a paste. Generously coat the racks of lamb with the herb mixture and let them rest at room temperature for about 20 minutes.

Preheat oven to 425°F. Place the roasting rack inside the roasting pan and set aside.

After 20 minutes, lightly brush the herb mixture off the lamb. Rub 1 T. grey sea salt onto each rack of lamb. Sprinkle generously with cracked pepper. Place the lamb onto the rack in the roasting pan, fat side up.

Place in the preheated oven and let roast for about 30 minutes, until the internal temperature reaches about 145-150oF (for medium-rare). Remove from the oven and let cool for about 15-20 minutes before slicing and serving. If desired, sauté some fresh chopped mint in a little olive oil for about 30 seconds and serve over the lamb – gives it such a fresh flavor!. Serves 6-8 people.

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