Roasted Rack of Lamb from Cantoro Italian Market & Trattoria
Buy a frenched rack of lamb, meaning the fat cap is off and the bones are trimmed clean.
For the marinade,
¼ cup fresh minced garlic
3 TBLS chopped fresh rosemary
2 TBLS crushed chopped Juniper Berries
1 TBLS ground black pepper
Extra Virgin Olive Oil
Salt
Preheat oven to 325 degrees.
Mix all ingredients and add enough Extra Virgin Olive Oil to make the mixture into a paste.
Then rub and massage all over the rack of Lamb. This is best done the day before (or early morning day of).
Before roasting, salt liberally the rack, then Roast at 325 untill you hit an Internal temperature of 125 degrees, then pull rack and allow to rest for 15-20 minutes before slicing. This should give a nice medium Rare to Medium. Keeping in mind thicker and thinner spots on the loin for cooking purposes.
