Mediterranean Rack of Lamb

I needed something new to try as I find myself getting stuck in a little routine of beef, chicken, salmon, repeat. The photo of this recipe idea caught my eye as it makes quite a nice presentation, and I hope it appeals to your eyes also! For something so beautiful it was surprisingly very simple to prepare and better yet, it was delicious. Plus, it just sounds elegant, right?

The sauce reminded me of a chimichurri sauce, earthy and peppery flavors with some parsley and garlic. There’s a nice little bite to the sauce that you can adjust with the amount of red pepper flakes you add in. I use about 1/8 teaspoon 😜.

INGREDIENTS -

10 cloves garlic
2 tsp rosemary
1 cup parsley
1/8 tsp red pepper flakes, or to taste
3/4 cup olive oil
salt & pepper

Sprinkle salt and pepper over the lamb, covering both sides.

Place the remainder of the ingredients into a food processor and pulse until the ingredients are mixed and blended together to the consistency of a puree.

Spread the marinade over both sides of the rack of lamb and allow it to sit for 10 minutes or more.

Preheat the oven to 450 degrees and plan to use the top rack of your oven.

With the fat side up, cook for 15 minutes. Remove from the oven and turn the rack over, the meat should be seared and sizzling hot. Return to oven for another 5 minutes and then check the temperature. Continue cooking, a few minutes at a time, until the internal temperature reaches 145 for medium. For the size of rack that I cooked, this took an additional 15 minutes. Let the lamb rest for 10 minutes and then use a sharp knife to cut in between each bone and create separate chops for serving.

And what to serve with this? As I thought through a list of ideas for vegetable side dishes, there wasn’t anything that didn’t sound good! So dress it up however you like and enjoy!