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Entree
American
2 servings
20 minutes
30 minutes
1 Frenched 7-8 bone rack of lamb, trimmed of excess fat
Kosher salt & freshly ground pepper, to taste
3 tablespoons extra virgin olive oil, divided use
2 containers Melissa’s Cranberry Clean Snax®, crushed
5 cloves Melissa’s Peeled Garlic, minced
2 tablespoons fresh Rosemary leaves, finely chopped
1 tablespoon fresh thyme leaves, finely chopped
Preheat the oven to 350ºF.
Heat a cast iron pan over high heat. Pat the lamb rack dry and season it with salt and pepper on all sides. Swirl 1 tablespoon of the olive oil into the hot pan and add the rack. Sear the lamb to a nice medium brown color on both sides. Transfer the rack to a roasting pan.
In a bowl, combine the rest of the olive oil, crushed Clean Snax®, garlic and herbs until mixed well. Using your hands, massage the mixture all over the meaty parts of the rack. Place in the oven and roast for 15 minutes. Loosely cover the pan with foil and roast for an additional 10-15 minutes or until the internal temperature reads 120ºF on a meat thermometer. Remove from the oven and let rest for 10 minutes.
