Roasted Rack of Lamb with Rosemary Garlic Paste

Roasted Rack of Lamb with Rosemary Garlic Paste

Ingredients

• 1–2 racks of lamb (8 ribs each), frenched
• 2 tbsp Girls Gone Grillin’ SPG with a Kiss of Onion
• 2 tbsp olive oil
• Rosemary Garlic Paste:
• 4 cloves garlic
• 2 tbsp fresh rosemary (chopped)
• 1 tbsp fresh thyme (optional)
• 1 tsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp red pepper flakes (optional for a kick)

Instructions

1. Prep the Lamb

Pat lamb dry

Lightly coat with olive oil

Season generously with SPG with a Kiss of Onion

Let sit at room temp for 30–45 minutes

2. Make the Paste

Finely chop garlic + herbs

Mix with Dijon, olive oil, lemon juice, and pepper flakes

Should be a thick, spreadable paste

3. Sear (Flavor Builder)

Heat a cast iron skillet over medium-high

Sear lamb fat-side down 2–3 minutes until golden

Flip and sear other side briefly

4. Coat & Roast

Remove from heat

Brush rosemary garlic paste all over the lamb

Roast at 425°F:

20–25 minutes for medium-rare (125–130°F internal)

25–30 minutes for medium

5. Rest & Slice

Rest 10 minutes

Slice between bones

Finish with a little flaky salt or extra herb drizzle

Girls Gone Grillin’ Tips

Add a butter baste in the skillet before roasting for next-level flavor

Want smoke? Throw it on the grill at 400–425°F indirect heat

Drizzle a little Pecan Whisper BBQ sauce on the side for a sweet nutty contrast