Garlic and Rosemary Rack of Lamb

Prep time: 10 minutes

Cook time: 30 minutes

Yield: 4 servings (2 ribs per serving)

INGREDIENTS:

• 2 (4-rib) racks of lamb, trimmed and frenched at the tips
• 1 teaspoon fine sea salt
• ½ teaspoon ground black pepper
• 2 teaspoons ghee (or coconut oil if dairy-free)
• 2 cloves garlic, minced
• 1 tablespoon finely chopped fresh rosemary
• 2 teaspoons finely chopped fresh thyme
• 2 tablespoons avocado oil
• Melted ghee or avocado oil, for drizzling
• Greek olives, for garnish
• Lemon slices, for garnish
• Fresh herbs of choice, for garnish

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. Pat the racks of lamb dry with a paper towel and season them with the salt and pepper. Place the ghee in a cast-iron skillet over medium-high heat. When hot, add the racks of lamb and sear on all sides, about 2 minutes per side. Transfer the seared lamb to a roasting pan.
3. In a small bowl, combine the garlic, rosemary, thyme, and avocado oil. Use your hands to coat the lamb with this mixture.
4. Roast the lamb for 18 minutes or until the internal temperature reaches 125°F. Allow the meat to rest for 10 minutes.
5. Stand the racks of lamb on a serving platter with the frenched tips intertwined at the top. Drizzle with melted ghee and garnish the platter with Greek olives, lemon slices, and the herbs of your choice. To serve, slice the lamb into chops.
6. This dish is best served fresh, but any extras can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, sauté the chops in a greased cast-iron skillet for 2 minutes per side.