INGREDIENTS
Marinade
2 Racks of American Lamb (Frenched)
14 cloves of garlic
1 cup fresh Parsley (stems removed)
1 cup fresh Mint
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon paprika
Salt, pepper to taste
Drizzle
1/2 cup parsley
1/2 cup mint
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil
2 cloves of garlic (optional)
Salt, pepper to taste
Water (as necessary)
DIRECTIONS
Pulse together all ingredients for the marinade in a food processor until smooth.
Generously coat the racks of lamb with the marinade and let rest covered (in an airtight container or Ziplock bags) in the fridge overnight (or at least 4 hours) to let the marinade sink in.
Preheat oven to 450 degrees F and remove lamb from the fridge 30 minutes before baking.
Transfer lamb to large rectangular baking dish. Bake for 15 minutes with the fat side facing up.
Turn the lamb over such that the other side is facing up. Return to the oven and bake for another 6 minutes. Remove from the oven and let rest for 4-10 minutes.
Pulse the ingredients for the drizzle in a food processor adding a little water as necessary to get to a drizzling consistency.
Cut the lamb between the bones into chops and serve with the drizzle.
Notes
The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
