What can be any better than a rack of juicy, rare, tender, rack of lamb? Cooked so they are brown and crusty on the outside and a deep reddish pink inside, a work of culinary art! Well this is exactly what this recipe will help you serve your family.
Depending on how big of a rack you buy and how rare or well-done you like them will make the decision on cooking time. This recipe is based on one and one-fourth to two pounds for medium rare. It is recommended to test the rack with a meat thermometer due to several factors that can affect the cooking time.
One or more lamb rib racks that have seven to eight ribs each, Frenched style. For each of those racks, you’ll need:
- Two teaspoons fresh rosemary, chopped
- One teaspoon fresh thyme, chopped
- Two cloves garlic, minced
- Pepper and Salt
- Two tablespoons olive oil
Put It Altogether
- Mix garlic, rosemary, and thyme together and then rub into each rack, then sprinkle with ground black pepper and put in plastic bag with the olive oil. Be sure the oil spreads around inside the bag and gets the rack coated. Squeeze out the air and seal the bag closed. Place inside a container that will catch any leakage. This can be prepped and left overnight in refrigerator. Or let it sit out room temp if cooking same day. If you do refrigerate it, let it sit out two hours before cooking time. Room temp is key to even cooking.
- Set oven to 450°F to preheat and place oven rack in the middle.
- Sprinkle the pepper & salt after scoring the fat, and wrap foil around the bones. Place fat side up in a pan.
- Roast in a high heat at 450 degrees till brown, and then lower the heat to 300 degrees to finish cooking. Take out of the oven and place foil over, allowing the racks to sit for fifteen minutes.