Roasted Rack of Lamb

I’m not quite sure why, but I’ve always been a little intimidated by lamb. I’ve just never made it before and wasn’t quite sure the best way to go about it. And I hadn’t come across too many recipes for it either. But we’re currently on our third round of Whole 30, and I wanted to try something new to keep things interesting (the key to a successful Whole 30, in my opinion!). It was actually a lot easier to make than I thought, and Ryan and I both loved it! I served it over roasted veggies, and with a side of roasted green beans topped with caramelized onions. Oh, and can I just say that I love when meals “plate” well, because it allows me to pretend that I am a chef. And it makes meals look more complicated than they are, which is especially great when you have company! ;)
Roasted Rack of Lamb:

1 Rack of Lamb

2 tablespoons ghee or butter

¼ cup fresh rosemary

¼ cup olive oil

4-5 cloves minced garlic

Garlic Powder

Sea Salt & Pepper

1) Preheat oven to 400  2) Set out rack of lamb, and sprinkle both sides with salt, pepper, & garlic powder and let rest 20-30 minutes 3) In food processor or blender combine rosemary, olive oil, minced garlic, and salt & pepper and set aside 4) Heat ghee or butter in a large skillet over medium-high heat. 5) Once butter is melted & hot, add your rack of lamb (fat side down) and sear 3-5 minutes. Flip and sear other side 1-2 minutes. 6) Spread your rosemary/olive oil mixture over the lamb and transfer it to the oven (I use a cast iron so I can transfer it easily, or you can just move it to a roasting pan) for approximately 18-20 minutes (for medium) or until it reaches desired doneness. 7) Let rest 10-15 minutes before serving. Voila! Delicious.

Serve with roasted potatoes or veggies for a complete & healthy meal!