Honey Rosemary Rack of Lamb

Looking ahead to the spring holidays approaching? We have a delicious honey and rosemary recipe with our rack of lamb!

Ingredients:

• 2 Tbsp. extra virgin olive oil

• 1 Tbsp. garlic fresh chopped

• 1 tsp. rosemary fresh chopped

• 1 tsp. honey add up to 1 tsp. to thin as necessary

• 1 rack of lamb

• 1/4 tsp. salt kosher

• 1/4 tsp. black pepper fresh-ground

Directions:

Remove the lamb from the fridge about 30 minutes before cooking to bring it to room temperature. Pat the rack dry with a paper towel.

In a small bowl, mix olive oil, garlic, rosemary and honey. Rub the mixture all over the lamb, making sure it’s well coated.

Preheat your oven to 400°F (200°C). Heat a large oven-safe skillet (cast iron works best) over medium-high heat. Add a little olive oil and sear the lamb for 2-3 minutes per side, until it forms a nice golden crust.

Place the seared rack of lamb in the oven, bone-side down. Roast for about 12-15 minutes for medium-rare (internal temp of 125-130°F). For medium, cook to 135°F. Use a meat thermometer to check doneness.

Remove the lamb from the oven and tent with foil. Let it rest for 5-10 minutes before slicing.

Slice between the bones into individual chops and serve with your favorite sides (mashed potatoes, roasted veggies, or a mint sauce).