Garlic Studded Rosemary Roast Rack of Lamb

By luvs2cook

Ingredients

• 3 (1 1/2-pound) French-cut racks of lamb (8 ribs each)
• Cooking spray
• 6 garlic cloves, thinly sliced (48 slices)
• 3/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh rosemary
• 1 teaspoon kosher salt

Preparation

Step 1

1. Place lamb, meat side down, on a broiler pan coated with cooking spray. Cut a 1-inch-deep slit between each rib on the underside of each rack; stuff 2 garlic slices into each slit. Turn lamb, meat side up; coat with cooking spray. Sprinkle with pepper and rosemary, pressing gently to adhere. Cover and marinate in refrigerator 8 hours or overnight.

2. Preheat oven to 450°.

3. Sprinkle lamb evenly with salt. Bake at 450° for 20 minutes or until a thermometer registers 145° (medium-rare) to 160° (medium). Cover with foil; let stand 10 minutes before slicing each rack into 8 pieces.