Rack of lamb makes for an elevated dish but is incredibly easy to cook.
· One rack of lamb
· 1/4 cup olive oil
· 1/4 bunch fresh parsley, without stems
· 3 sprigs fresh thyme, stems removed
· 4 sprigs fresh rosemary, stems removed
· 2 teaspoons garlic salt
· 1 teaspoon white pepper
Chop fresh herbs either in a food processer or with a sharp knife on a cutting board. For best results, give it a medium chop for flavor. Place the herbs in a one gallon size Ziploc bag, and then add the olive oil, garlic salt, and pepper. Mix well. Add the rack of lamb and coat it well.
Close the bag and let the rack marinate for 1-2 hours on a plate.
Heat the oven to 450F and place the marinated rack of lamb on a baking sheet bone side down. Make sure there are plenty of herbs from the marinade on the meaty side. Put the baking sheet into the oven for 10 minutes and flip the rack over and cook for 5 additional minutes.
Remove the rack from the oven and cover with foil. Let it rest for 5-10 minutes.
After resting, cut the rack either into two 4-bone pieces or cut into individual chops. Then serve and enjoy.