Easy Rack of Lamb

Ingredients

• 3 cloves garlic
• 3 tbsp. fresh rosemary leaves
• 1 tbsp. fresh thyme leaves
• 1/2 tsp. kosher salt, plus more for sprinkling
• 2 tbsp. extra-virgin olive oil
• 2 (8-rib) frenched racks of lamb (about 1 1/4 lb. each)
• Freshly ground black pepper
• Freshly chopped parsley, for garnish
• Lemon wedges, for serving

Method

1. In a food processor, pulse garlic, rosemary, thyme, and salt until minced. Drizzle in olive oil and process until a paste forms.
2. Place lamb on a large rimmed baking sheet and season all over with salt and pepper. Coat tops with herb rub and let sit at room temperature for 1 hour.
3. Meanwhile, preheat oven to 450°. Roast lamb 25 to 30 minutes for medium-rare, or until a thermometer inserted in the center reads 125°.
4. Tent with foil and let rest 15 minutes before carving into chops.