Niko’s Spring Lamb


2 lbs frenched rack of lamb

1 tsp salt

1 tsp fresh ground black pepper

1 tsp lemon pepper

1 tsp oregano

4 garlic cloves minced

2 tbsp olive oil

2 sprigs rosemary


Combine salt and spices and sprinkle over the lamb.  Add olive oil and garlic in a large zip lock bag and spread evenly inside the bag.  Place lamb in the bag with a sprig of rosemary on each side.  Squeeze out the air and massage slightly so the olive oil, garlic and spices are evenly distributed.  Marinate at least one hour or overnight.  Place lamb on a baking sheet lined with foil.  Roast at 375F for 20-30 minutes.  Broil 2-3 minutes to add a little char before removing from oven.  Cover with foil and allow the lamb to rest for 5 minutes before serving.