Ingredients
- 4 lb rack of lamb frenched
- 1 tsp Pink Himalayan Salt
- 1/2 tsp Natures Hollow Sugar Free Honey Substitute
- 4 garlic cloves chopped
- 1 tsp ground rosemary
- 1 tsp ground coriander
- 1 cup olive oil
- 1 tsp ground thyme
- 1 tsp crushed red pepper
- 1 1/2 Tbsp cumin
- 1 cup parsley chopped
- 1 juice of lime
Instructions
-
Mix all the ingredients other than lamb into a blender and taste. Add any flavor you feel is lacking.
-
Marinate the lamb in half of the sauce in a dish to be put in the oven for at least 1 hour. Cover well and leave at room temperature.
-
Set oven to 450. Uncover and cook lamb for 15 minutes with the fat face up and flip and cook for another 10.
-
Take and cover. Leave cover for 10 minutes before cutting. Serve with other half of the sauce for dipping.
Recipe Notes