Ingredients
3 cloves garlic
3 Tbsp fresh rosemary leaves
1 Tbsp fresh thyme leaves
1/2 Tsp salt
2 Tbsp extra-virgin olive oil
2 (8-rib) frenched racks of lamb (about 700g each)
Freshly ground black pepper
Method
Preheat oven to 230°.
Create a rub by mincing the garlic, rosemary, thyme, and salt together. Add in olive oil and mix until it forms a paste.
Place lamb on a baking sheet and season all over with salt and pepper. Coat the racks with the rub and let it sit at room temperature for 1 hour.
Roast lamb for 25 minutes for medium-rare (internal temp of 50° ). If not at 50°, cook for another 5 minutes. Use a thermometer to check the temp.
Tent with foil and let rest 15 minutes before carving the racks.
Serve with a fresh salad and crusty bread and butter!