Nutrition
- Calories: 294 per 100g lamb.
- Protein: 25g per 100g lamb.
- Fats: 21g per 100g lamb.
- Carbohydrates: 0g per 100g lamb.
Ingredients
- 1 or more lamb rib racks with the rib bones exposed (or “Frenched”) 7 to 8 ribs each. Each rack feeds 2-3 people.
For each rib rack:
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, minced
- Salt
- Pepper
- 2 tablespoons extra virgin olive oil
Ideally, you’ll also have a meat thermometer.
Directions
Prep time: 10 minutes
Cook time: 25 minutes
Marinating time: 1 1/2 hrs to overnight
1 rack serves 2 to 3 people
Cook time: 25 minutes
Marinating time: 1 1/2 hrs to overnight
1 rack serves 2 to 3 people
- Create the marinade by combining the mixture of rosemary, thyme, freshly ground black pepper and garlic with olive oil in a thick plastic bag. Be conservative, and don’t let the herbs overpower the flavour of the lamb.
- Marinate lamb in the rub bag.
- Spread marinade around so that it coats the lamb rack all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak.
- Marinate in the refrigerator overnight, or at room temperature for 1 1/2 to 2 hours as the lamb is coming to room temperature in the next step.
- Bring the refrigerated lamb to room temp for 2 hours before you cook it so that it comes to room temp temperature for an even cook.
- Preheat oven to 450°F (232°C), arrange the oven rack so that the lamb will be in the middle of the oven.
- Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down, fat side up so it will stay succulent and moist as it cooks, on a roasting pan lined with foil. Wrap the exposed rib bones in a little foil so that they don't burn.
- Roast first at high heat to brown, then reduce heat to finish.
- Place the roast in the oven roast at 450°F (235°C) for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.
- Then lower the heat to 300°F (150°C). Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F (51°C) on a for rare or 135°F (57°C) for medium rare.
- Remove from oven, cover with foil and let rest for 15 minutes.
- Cut lamb chops away from the rack by slicing between the bones.
- Serve 2-3 chops per person and enjoy.
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