Ingredients:
1 rack of lamb
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary leaves, chopped
Zest of half a lemon
Juice of half a lemon
Salt and freshly ground black pepper to taste
Instructions:
Preheat your oven to 400°F (200°C).
Season the rack of lamb generously with salt and freshly ground black pepper on both sides.
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary leaves, lemon zest, and lemon juice to create a marinade.
Heat an oven-safe skillet or pan over medium-high heat. Once the pan is hot, add a bit of olive oil to prevent sticking.
Sear the rack of lamb in the hot pan, fat side down, for about 2-3 minutes or until it develops a nice golden-brown crust. Flip the rack and sear the other side for another 2-3 minutes.
Brush the rosemary and lemon marinade over the rack of lamb, making sure to coat it evenly.
Transfer the skillet or pan to the preheated oven and roast the lamb for about 15-20 minutes for medium-rare, or longer if you prefer it more well-done. Use a meat thermometer to check the internal temperature. Aim for about 135°F (57°C) for medium-rare.
Remove the lamb from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a tender and juicy rack of lamb.
Once rested, slice the rack of lamb into individual chops and serve hot. You can garnish with additional fresh rosemary and lemon wedges if desired.
