ROASTED RACK OF LAMB

By MammaB

Ingredients

• 1/4 cup extra-virgin olive oil
• 6 garlic cloves, peeled and smashed with back of knife
• 1/2 cup loosely packed flat-leaf parsley leaves, chopped (from 1 bunch), dried will work
• 1 Tablespoon thyme
• 1 rack of lamb, trimmed of all but a 1/4 inch layer of fat
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Preparation

Step 1

In large sealable plastic bag, combine olive oil, garlic, parsley, and thyme. Add rack of lamb and seal bag, pressing out air. Turn bag to coat lamb, then transfer to a shallow baking pan and refrigerate, turning bag over occasionally, at least 2 hours and up to 12 hours.

Preheat oven to 350 degrees. Thirty minutes before roasting, remove lamb from refrigerator and allow to come to room temperature.

Remove lamb from marinade, discarding marinade. Sprinkle with salt and pepper and transfer to rack set in large roasting pan. Roast until thermometer inserted 2 inches into thickest part of lamb (do not touch bone) registers 130 degrees (for medium rare), approximately 25 minutes. Transfer to carving board, tent with foil, and let stand 10 minutes.