Costillar de cordero con ajo y romero

Ingredientes

• 2 racks of lamb 8 bones each, frenched
• 3 tablespoons olive oil
• 1 tablespoon garlic minced
• 2 tablespoons fresh rosemary leaves minced
• 1 tablespoon thyme leaves minced
• 1 tablespoon parsley leaves minced, plus more for garnish
• Salt and pepper to taste
• Cooking spray

Preparación

1. 1

   Preheat the oven: Preheat your oven to 450 degrees Fahrenheit. Line a sheet pan with foil and spray the foil lightly with cooking spray to prevent sticking.

2. 2

   Prepare herb mixture: In a bowl, combine olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper, mixing thoroughly until well blended.

3. 3

   Season the lamb: Rub the prepared herb and oil mixture evenly over both racks of lamb to coat them completely. Allow the lamb to rest at room temperature for 30 to 45 minutes to enhance flavor penetration.

4. 4

   Bake the lamb: Place the racks onto the prepared baking sheet and bake in the oven for 25 minutes or until a meat thermometer inserted into the thickest part reads 120 degrees Fahrenheit, indicating medium rare.

5. 5

   Rest the meat: Remove the lamb from the oven, cover loosely with foil, and let it rest for 10 minutes. This allows the juices to redistribute and the internal temperature to gently rise to about 125 degrees Fahrenheit.

6. 6

   Slice and serve: Carve the racks by slicing between the bones. Sprinkle with additional fresh parsley for garnish and serve immediately for best flavor and tenderness.