INGREDIENTS
3 cloves garlic
3 tbsp. fresh rosemary leaves
1 tbsp. fresh thyme leaves
1/2 tsp. kosher salt, plus more for sprinkling
2 tbsp. extra-virgin olive oil
2 (8-rib) frenched racks of lamb (about 1 1/4 lb. each)
Freshly ground black pepper
Freshly chopped parsley, for garnish
Lemon wedges, for serving
DIRECTIONS
- In a food processor, process garlic, rosemary, thyme, and salt until very finely minced. Drizzle in olive oil and process until a paste forms.
- Place lamb on a large rimmed baking sheet and season all over with salt and pepper. Coat tops with herb rub and let sit at room temperature 1 hour.
- Meanwhile, preheat oven to 450°. Roast lamb 25 to 30 minutes for medium-rare, or until a thermometer inserted in the center reads 125°.
- Tent with foil and let rest 15 minutes before carving into chops.
- Sprinkle with parsley and serve with lemon wedges.
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DL::JG
