1.5 to 2.0 lb. Rack of lamb
6 to 8 in. Fresh rosemary
2 large garlic cloves
Salt and pepper
1/2 cup olive oil
Sprinkle the lamb generously with the salt and pepper and rub it in all over.
Strip the leaves off the rosemary and together with the peeled garlic, chop finely.
Mix this thoroughly in a small bowl with the olive oil.
Slice shallow cuts about 1″ apart along the length of the fat.
Wrap each of the exposed ribs with aluminum foil to prevent their burning.
Using a basting brush, liberally coat the fat with the herb and oil mixture.
Allow to stand on a rack in a shallow roasting pan for 1 to 1½ hrs to marinate and reach room temperature.
Preheat oven to 450 F when ready to cook.
Place the pan in the top third of the oven and bake for 15 minutes.
Remove pan, turn around and return to the centre of the oven.
Bake for 10 more minutes.
Slice between each rib and serve immediately.
To enjoy this recipe to its fullest potential, it should be rare but certainly not more than medium rare.
I recommend a fine cabernet to accompany this meal.
Prepared, tried and tested by: Wally Paul
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