For many home-chefs, there may be certain cuts of meat that seem too intimidating to try outside of a restaurant. If lamb is one of those foods you never cook yourself, we have the perfect, fool-proof recipe for you to try at home. The result is a perfectly seasoned, juicy piece of rosemary lamb that the whole family will love.

ROSEMARY LAMB FOR YOUR HOLIDAY TABLE

Rosemary is the only herb we’ve used and is often paired with lamb since it’s native to the Mediterranean. Rosemary contains antioxidant and anti-inflammatory properties, which improves immunity and helps fight chronic illness. Rosemary contains carnosic acid, which is beneficial for fighting free radicals in the brain specifically. It can help prevent cognitive decline. Just the scent of rosemary has been shown to improve focus and mood.

Ingredients:

2 racks of lamb (about 2 lbs)

6-8 cloves of garlic

1/4 cup olive oil

1/3 cup rosemary (stems removed)

2 tablespoons lemon zest

Add garlic, rosemary, and lemon zest to a food processor. Process until finely minced. Stir in olive oil to form a rough paste. 

Spread the paste and a generous pinch of salt and pepper onto the outside of the lamb. Cover lamb and let sit for 1 hour.

Preheat oven to 450. Place the lamb on a baking sheet (fat side up) and bake for 15 minutes. Flip lamb and bake for 10 additional minutes for medium-rare meat. For best results, use a meat thermometer to reach the exact desired rareness (usually around 135 degrees). 

Remove rosemary lamb from the oven and let rest for at least 10 minutes before slicing lamb to serve.

Recipe and photography by Kaitlyn Noble

https://blog.cleanprogram.com/rosemary-lamb/#more-7443