Lamb Rack Roasted with Garlic & Thyme

1 rack of lamb

1/4 cup olive oil

2 tablespoons fresh rosemary

2 teaspoons fresh thyme leaves

6 garlic cloves

1 lemon zest

Salt & Pepper to sprinkle for taste

1 cherry tomato jardin

1 potati celtiane

Preparation:

1) Place the rack of lamb in a baking dish after removing it from the refrigerator. Rub salt and pepper generously all over the lamb.

2) Combine the olive oil, rosemary, thyme, garlic cloves, and lemon zest in a food processor and pulse until finely chopped. You can do this by hand if you do not have a food processor by finely chopping the garlic and herbs, then stirring them into the oil in a small bowl.

3) After seasoning the lamb, rub the marinade over it and allow it to sit at room temperature for an hour before roasting.

4) The oven should be heated to 450°F. Rotate the baking sheet for even cooking once after 15 minutes, and roast for another 10 minutes for medium-rare meat or 15 minutes for medium doneness (although think that medium-rare lamb is the best for roasting)

5) Using a digital meat thermometer, medium-rare reaches 130-140°F and medium is 140-145°F. Even so, the internal temperature will continue to rise about five degrees after the rack is removed from the oven, so if you're aiming for a final temperature of 130, you should remove the lamb when it reaches 125 degrees F.

6) Allow the rack of lamb to rest for 10 minutes before carving into individual chops. When slicing between the bones, use a sharp knife