Half Rack Of Lamb Recipe
garlic and rosemary marinade with a green herb crust
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Ingredients
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Marinade and Herb Crust
Method
Preparation and Cooking
Marinate the Lamb
In a bowl, combine minced garlic, chopped rosemary, olive oil, salt, and black pepper. Rub this mixture all over the rack of lamb, ensuring it is well-coated. Cover and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
Preheat the Oven
Preheat your oven to 400°F (200°C).
Roast the Lamb
Remove the lamb from the refrigerator and let it sit at room temperature for about 30 minutes. Place the lamb on a roasting pan and roast in the preheated oven for about 20 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
Apply the Herb Crust
In the last 5 minutes of roasting, take the lamb out of the oven and press the herb and breadcrumb mixture onto the top of the lamb. Return to the oven and roast until the crust is golden brown.
Rest and Serve
Remove the lamb from the oven and let it rest for 10 minutes before slicing. Serve with your choice of sides.