For Valentine’s Day this year we decided to stay in a cook something special. So a rack of lamb it was. I looked at numerous recipes and came up with this.
1 rack of grassfed lamb approximately 1.5 to 2 lbs, frenched
1 tbs of fresh thyme, chopped
2 tbs of fresh rosemary, chopped
4-5 cloves of garlic chopped, divided
3 tbs of balsamic vinegar
1/3 cup of mint, chopped
1 tbs of lemon zest
1 tsp olive oil
In a small bowl, mix together thyme, rosemary, half of the garlic, and balsamic vinegar. Put rack of lamb in a plastic bag and cover with marinade. Place in the refrigerator for at least 2 hours, I did this in the morning before work.
Preheat oven to 450 deg F, place lamb on a baking sheet coated with a little olive oil. (As you can see, I purchased a few lamb chops as well to make sure we had enough for lunch the next day.) Place in oven for about 25 minutes or until a thermoter reads 145 deg F for medium rare.
While lamb is cooking, combine rest of garlic, mint, lemon zest, and olive oil in a small bowl.
Slice lamb into individual chops and top with garlic mint mixture. Enjoy!
I served this with some roasted yellow baby carrots, roasted turnips, and sauteed kale with roasted pine nuts. It was a perfect Valentine’s Day meal.