Lamb with Lemon, Garlic, and Rosemary Marinade
rack of lamb
fresh lemon juice
chopped fresh rosemary
freshly ground black pepper
Roast the lamb in a 425 degrees F oven for about 55 minutes or until meat is 140F. Transfer the lamb to a cutting board and let rest for 5 minutes. Cut the racks into chops. Serve with lemon wedges (for squeezing over lamb) and/or mint jelly.
Marinate in oil, lemon juice, garlic and rosemary for 4-6 hrs. Remove and season with salt and pepper.