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Holiday Rack of Lamb
3 tablespoons extra virgin olive oil
2 teaspoon fresh thyme leaves
4 cloves garlic, minced
Diamond Kosher salt
Freshly ground black pepper
8 young carrots (about 4 inches long), peeled with nice tops intact, sliced in half lengthwise
Frenched rack of lamb, with 8 ribs (about 2 pounds total)
Rosemary sprigs, and flake salt for garnish
Chicory salad for serving
Preheat oven to 450.
In a large mixing bowl, combine 3 tablespoon olive oil with thyme, garlic, 2 ½ teaspoons Kosher salt and freshly ground black pepper. Rub mixture on lamb and carrots, then arrange carrots and lamb on a large baking sheet. Lamb should be fat side down.
Roast lamb and carrots on the middle rack in the hot oven for 15 minutes, then flip lamb, and carrots to ensure a nice browning on all side. Roast for another 10 minutes or until the internal temp on the lamb reaches 130-135 degrees for medium rare.
Serve lamb and carrots, garnished with fresh rosemary sprigs, with a lovely bright chicory salad for a festive holiday meal.
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