Garlic Crusted Rack of Lamb
A rack of lamb is such a fun cut that cooks easily and presents beautifully. The biggest thing that I recommend when cooking a rack of lamb is make sure that you have a meat thermometer to monitor the temperature. We're aiming for a beautiful medium rare rack of lamb. Treat this as a general cooking guide on racks of lamb, the garlic crust can be swapped out for your favorite seasonings. Like most of my recipes, it's as flexible as you need it to be but can also be followed as is!
Garlic Crusted Rack of Lamb
1/4 Cup of rosemary and thyme
1 Head of garlic
1/3 Cup olive oil
Salt and pepper to taste
Method
1) Put rosemary, thyme, the cloves of an entire head of garlic, olive oil, salt and pepper, into a blender or food processor.
2) Pulse mixture until it looks roughly processed with all ingredients around the same size. If you over pulse the mixture that's okay too! It's going to work regardless.
3) Take the herby garlic spread and pour onto the rack of lamb. Let the lamb marinade for 1 - 2 hours
4) Preheat grill or oven to 375 F
5) Place meat thermometer in the thickest part of the rack and place in oven on a rack or onto grill.
6) Let cook until meat reaches 130 F
7) Pull meat off of heat and let it rest for 10 - 15 minutes. This will allow the meat to carry over cook. The temperature will raise to 135 leaving you with a perfectly cooked medium rare rack of lamb.
8) Once the rack of lamb has rested, use a large knife and follow the contour of the rib bones down the length of the cut. Continue cutting the chops in this way until they've all been cut.
8) Enjoy that amazing piece of meat you just cooked like a pro!