Mediterranean Herb Crusted Rack of Lamb

Start with a rack of lamb of about 7-8 bones which is about a pound and not cheap.  If the bones are not frenched, scrape the remnants of fat and cartilidge from them until the main portion of meat begins.

1 lemon

1/2 cup chopped fresh mint

2 sprigs fresh rosemary chopped finely

Tbsp chopped garlic

1/2 tsp salt

1/2 tsp pepper

Combine above ingredients at least 4 hours ahead of time, mix, and let sit

Cover the rack of lamb with marinade 1-2 hours prior to cooking and let out to come towards room temp

Preheat oven to 450 and place an empty glass dish in the oven for 15-20 minutes

Take glass dish out of oven and place rack in bone side down

Roast for 12-15 minutes depending on doneness you are seeking

Remove from oven and let rest for 5 minutes, slice between each bone and serve

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