Roasted Rack of Lamb
2 tablespoons lemon zest
2 tablespoons fresh rosemary, minced
¼ cup kosher salt
2 bone in racks of lamb, Frenched
¼ cup olive oil
- In a small bowl combine lemon zest, rosemary and salt. Rub the racks of lamb on all sides heavily with salt mixture. Cover and refrigerate overnight.
- The following day, preheat oven to 300F.
- Heat olive oil in a large skillet over medium heat. Sear the racks, one at a time for about 5 minutes per side, or until golden brown on both sides. Transfer lamb racks to a roasting rack and roast until the meat registers 125F internally, about 25 minutes. Allow to rest for at least 10 minutes before carving.