Nutrition

Ingredients

• 3 garlic cloves
• 3 tbsp. fresh rosemary
• 1 tbsp. fresh thyme
• 1/2 tsp. kosher salt, plus more
• 2 tbsp. extra-virgin olive oil
• 2 (8-rib) frenched racks of lamb (about 1 1/4 lb. each)
• Freshly ground black pepper
• Finely chopped fresh parsley and lemon wedges, for serving

Instructions

1. 1 In a food processor, pulse garlic, rosemary, thyme, and salt until very finely chopped. Drizzle in oil and continue to process until a paste forms.
2. 2 Place lamb on a large rimmed baking sheet; season all over with salt and pepper. Coat tops with herb rub and let sit at room temperature at least 1 hour, or cover and refrigerate up to overnight.
3. 3 Meanwhile, arrange a rack in bottom third of oven; preheat to 450°. Roast lamb for 20 minutes for medium-rare (an instant-read thermometer should register 125°; the temperature will rise once removed from oven and rested). If not at 125°, continue to roast in 5-minute increments until desired temperature is reached.
4. 4 Tent with foil and let rest 15 minutes before carving into chops.
5. 5 Arrange chops on a platter. Sprinkle with parsley. Serve with lemon wedges alongside.

Original Source

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