Classic Rack of Lamb Recipe

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

1. 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.
2. Marinate lamb in the rub bag. 
3. 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.
4. 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.
5. 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.
6. Preheat oven to 450°F (232°C), arrange the oven rack so that the lamb will be in the middle of the oven.
7. 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.
8. Roast first at high heat to brown, then reduce heat to finish.
9. 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.
10. 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. 
11. Remove from oven, cover with foil and let rest for 15 minutes.
12. Cut lamb chops away from the rack by slicing between the bones. 
13. Serve 2-3 chops per person and enjoy.

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