This recipe is designed for American grassfed lamb, which tends to be larger and a little fattier than New Zealand lamb. The garlic crust is super flavorful and complements the flavor of the lamb and smells amazing.
8 Clove garlic
1 Bunch fresh thyme
1 Tablespoon kosher salt
2 Teaspoon extra-virgin olive oil
1 Teaspoon sherry vinegar
2 Pound Lamb, Racks
8 Clove garlic
1 Bunch fresh thyme
1 Tablespoon kosher salt
2 Teaspoon extra-virgin olive oil
1 Teaspoon sherry vinegar
2 Pound Lamb, Racks