Ingredients [serves 4]
1 8-rib frenched rack of lamb
2 tablespoons fresh rosemary leaves
4 tablespoons fresh parsley
4 cloves garlic
2 tablespoons olive oil
sprinkle of salt, pinch of pepper
I started by preparing the herb coating. First, I pulled the leaves off of the stems of rosemary. The stems are way too woody and not delicious so they're not really meant to be eaten.