This recipe was inspired by the Barefoot Contessa. Pick-up rack of lamb from our storefront to make a gourmet, restaurant-like meal at home!
2 Racks of Lamb
1-2 Tbsp. of Salt (to taste)
2 Sprigs of Rosemary
3 Cloves of Garlic
3 Tbsp. of Olive Oil
Process the salt, rosemary and garlic together in a small food processor. Add olive oil to create a paste-like consistency.
Put the lamb on a foil-lined sheet pan. Apply the paste to both sides of the lamb and let the lamb sit for about an hour at room temperature. You could also cover the lamb and place it in the refrigerator for a longer period of time. Just make sure you bring it to room temperature before baking.
Preheat the oven to 450 degrees.
Roast the lamb until the internal temperature reaches 120 degrees (about 20 minutes) for medium-rare or 130 degrees (about 25 minutes) for medium. Cover the meat with foil and allow it to stand for 10 minutes.