{"id":5603,"date":"2016-11-16T20:27:30","date_gmt":"2016-11-16T20:27:30","guid":{"rendered":"http:\/\/han.fgq.mybluehost.me\/recipe-blog\/?p=5603"},"modified":"2016-11-16T20:27:30","modified_gmt":"2016-11-16T20:27:30","slug":"holiday-lamb-roast-rack","status":"publish","type":"post","link":"https:\/\/premiermeatcompany.com\/shop\/holiday-lamb-roast-rack\/","title":{"rendered":"Holiday Favorite Lamb Rack Roast"},"content":{"rendered":"

\t\t\t\tNo restaurant view or expensive plate can be more romantic than surprising her with a gourmet dinner, compliments of yourself. If she’s the one who usually does the feeding around here, turn the tables and put a delicious rack of lamb at the end of it. If you tend to do some cooking up yourself, here’s a recipe to make that will be extra special.
\n<\/p>\n

\"Order
\nINGREDIENTS<\/strong>
\nLamb Rack 8-Bone Frenched<\/a>
\n1 tablespoon olive oil
\n1 teaspoon kosher salt
\n1\/2 teaspoon freshly ground black pepper
\n6 cloves garlic, minced
\n2 teaspoons rosemary leaves
\n\"Premier
\nDIRECTIONS<\/strong>
\nPreheat your oven to 375\u00b0 F<\/p>\n

Remove the cap (fat layer) from the top of your lamb rack if desired. Salt your rack thoroughly, making sure to cover both sides and all ends well.<\/p>\n

Mix your ingredients together in a bowl and rub the mixture generously on your lamb. Place your rack on a baking tray bone-side-down and roast in oven for 30 minutes, or 8-12 minutes per pound. Once the meat reaches an internal temperature of 130\u00b0 F, remove from oven and transfer to a wire cooling rack and tent in aluminum foil. Let the meat rest for 20 minutes. Cut at bone and serve chops.
\n\"Lamb<\/p>\n

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\t\t\t\tNo restaurant view or expensive plate can be more romantic than surprising her with a gourmet dinner, compliments of yourself. If she’s the one who usually does the feeding around here, turn the tables and put a delicious rack of lamb at the end of it. If you tend to do some cooking up yourself, here’s a recipe to make that will be extra special.\t\t<\/p>\n","protected":false},"author":1,"featured_media":5542,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[160,219,168],"tags":[187,188,189,190,191,192,194,195,196,174,197,176,198,199,200,201,202,203,204,205,207,208,209,210,206,211,212,213,214,215],"_links":{"self":[{"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/posts\/5603"}],"collection":[{"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/comments?post=5603"}],"version-history":[{"count":0,"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/posts\/5603\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/media\/5542"}],"wp:attachment":[{"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/media?parent=5603"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/categories?post=5603"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premiermeatcompany.com\/shop\/wp-json\/wp\/v2\/tags?post=5603"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}