GARLIC, ROSEMARY, AND MINT CRUSTED RACK OF LAMB
4-5-pounds rack of lamb, trimmed and frenched (2 racks with 8 chops each)
1 teaspoon salt
1 teaspoon black pepper
4-5 cloves garlic, chopped
3-4 rosemary leaves, chopped
3-4 tablespoons mint leaves, chopped
3 tablespoons olive oil
Place the lamb racks on a foil-lined, rimmed baking sheet, fatty side up, and rub the lamb all over with the salt and pepper. Top with the garlic, rosemary, and mint and drizzle with the olive oil. Massage this mixture into the meat and evenly coat the top of the racks with the herby mixture. Let marinade for at least one hour at room temperature or up to overnight in the refrigerator. Bring to room temperature before cooking.
Preheat the oven to 425 degrees.
Bake for 25-30 minutes until the internal temperature of the rack is 125 degrees. Remove from the oven and tent with foil. IMPORTANT – Let rest for 15 minutes before cutting.
Cut the lamb chops in between the bones and arrange on a platter to serve.