Garlic and Rosemary Rack of

Lamb

prep time: 10 minutes cook time: 30 minutes yield: 4 servings (2 ribs
per serving)

2 (4-rib) racks of lamb, trimmed and frenched at the
tips
1 teaspoon fine sea salt
½ teaspoon ground black pepper
2 teaspoons ghee (or coconut oil if dairy-free)
2 cloves garlic, minced
1 tablespoon finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
2 tablespoons avocado oil
Melted ghee or avocado oil, for drizzling
Greek olives, for garnish
Lemon slices, for garnish
Fresh herbs of choice, for garnish

1. Preheat the oven to 350°F.


2. Pat the racks of lamb dry with a paper towel and
   season them with the salt and pepper. Place the ghee in
   a cast-iron skillet over medium-high heat. When hot,
   add the racks of lamb and sear on all sides, about 2
   minutes per side. Transfer the seared lamb to a roasting