– 1 rack of lamb trimmed of most fat (One rack serves 2-3 people. When using two, stand the racks up with bones crossing)
– fresh rosemary
– Meyer Lemon Olive Oil
– Salt and freshly ground pepper
Pre-heat oven to 425 degrees
Place lamb in a baking dish, brush with oil and season with S & P, sprinkle with fresh rosemary.
Roast the lamb for 35 min; let rest for 5 – 6 minutes, slice and serve with Sun Dried Tomato Dipping Oil (put it in a small bowl and drizzle w/ a spoon) to taste.
- Iris’ Greek Turkey Burgers* with Sun Dried Tomato Dipping Oil (gourmetblends.wordpress.com)
- Iris and Ann’s Roasted Sweet Potatoes w/ Rosemary Olive Oil (gourmetblends.wordpress.com)