Name: Garlic-Herb Roasted Rack of Lamb
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: American
Ingredients: Rib Rack Steak Marinade, Sweet & Tangy; Redmond Sea Salt, Ancient Kosher; Spice Supreme Black Pepper, Pure Ground; Organic Rosemary; Organic Garlic; Organic Lemon; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Clover Stornetta Butter; Organic White Potato

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Prep the Lamb

Pat the lamb dry and score the fat cap (optional). Season generously with salt and pepper. Set the lamb on a wire rack on a sheet tray and let sit at room temperature while you prepare the marinade.

Make the Marinade

Combine rosemary, garlic, lemon zest, salt, pepper, and olive oil in a food processor. Blend until smooth. If using potatoes, peel and cube them, then toss with 1/3 of the marinade and place on a separate sheet tray. Place the tray into a 400 F oven for about 30-45 minutes, flipping once halfway until golden brown.

Sear the Lamb

Heat a large skillet over medium-high heat. Add the lamb fat-side down and sear until golden brown (about 2-3 minutes). Flip and add butter and rosemary to the pan, basting the lamb with a spoon. Sear the ends, then transfer the lamb to the wire rack, fat-side up.

Roast the Lamb

Preheat the oven to 400°F. Rub the lamb generously with the remaining marinade. Roast for 15-20 minutes per pound for medium-rare (internal temp: 125-130°F). For a 2 lb rack, this takes about 30 minutes.