What you need:
- 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/2 to 2 lbs for each rack
- 2 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 2 cloves garlic, mincedSaltPepper
- 2 Tbsp olive oil* You can also ask your butcher to “french” cut them for you.
Easy to Follow Instruction:
- Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic.
- Sprinkle with freshly ground black pepper.
- Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal.
- As an option, marinate it in the refrigerator overnight. Or simply let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.
- Remove lamb rack from refrigerator to 1-2 hours before you cook it so that it comes to room temperature (Meet must meet room temperature, otherwise it will be hard to cook)
- Preheat oven to 400°F. Place it in center of middle rack.
- Sprinkle the rack all over with salt and pepper.
- Place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don’t burn.
- Roast at 400°F for 10 minutes, then lower the heat to 300°F.
- Cook longer about for 10-15 minutes, depending on the size of the lamb rack, or until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare.
- Remove from oven, cover with foil and let rest for 5-10 minutes.
- Cut lamb chops away from the rack by slicing between the bones.
- Serve 2-3 chops per person.
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