Tender, succulent and very flavorful, lamb is my favorite meat, and this simple preparation of rack of lamb beautifully highlights its rich, earthy flavor. An instant-read thermometer is a must here – this is one piece of meat you do not want to ruin by overcooking it.
- 1 tablespoon olive oil
- ½ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ½ tablespoon minced garlic, or 1 teaspoon garlic powder
- 1 Frenched (cut so that the rib bones are exposed) rack of lamb, 1½ lb., 8 ribs
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- In a small bowl, whisk together the olive oil, rosemary, thyme and garlic.
- Remove the rack of lamb from fridge. Place in a large Ziploc bag. Pour marinade inside and rub all over the meat. Seal the Ziploc bag, removing as much air as possible. Allow to marinate and come to room temperature, about an hour.
- Preheat oven to 425 degrees F. Line a large baking sheet with foil.
- Remove the rack of lamb from the bag. Place on the prepared baking sheet, fat side up. Score the fat by making small shallow slits, 1 inch apart. Sprinkle the lamb with the salt and pepper. Cover the exposed bones with a strip of foil, to avoid burning them.
- Roast 20-30 minutes, or until an instant-read thermometer inserted into the thickets part of the meat (and not touching the bone) reads 125 degrees F for rare or 135 degrees F for medium-rare*.
- Remove from oven. Transfer to a cutting board. Cover with foil and allow to rest 10 minutes.
- Using a sharp chef's knife, cut lamb chops by slicing between the bones. Serve immediately. Exquisite with red onion confit and a glass of red wine.
Nutrition info is based on fitday.com, assuming 6 oz with bone, lean and fat eaten.