Ingredients:

  • 1 cup fresh parsley leaves, packed (30 g)
  • 1/2 cup fresh mint leaves, packed (15 g)
  • 4 cloves garlic, minced
  • 1/4 cup olive oil (60 mL)
  • Zest and juice of 1 lemon
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon black pepper (2 g)
  • 2 racks of lamb, frenched (about 1.5 lbs or 680 g each)

Instructions:

  1. Combine parsley, mint, garlic, olive oil, lemon zest and juice, salt, and pepper in a mixing bowl.
  2. Whisk until smooth.
  3. Place the lamb racks in a resealable bag or dish and pour the marinade over them.
  4. Seal the bag or cover the dish and refrigerate for at least 30 minutes (up to overnight).
  5. Preheat skillet over medium-high heat.
  6. Remove the lamb from the marinade and pat dry with paper towels.
  7. Sear lamb racks in the skillet, fat side down, for about 4-5 minutes until browned.
  8. Turn and sear all sides until golden brown.
  9. Transfer to an oven preheated to 400°F (200°C) and roast for about 10-12 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.
  10. Remove from oven, cover loosely with foil, and let rest for 5-10 minutes before slicing and serving.