1 rack of lambFrenched (cut so that the rib bones are exposed), 1 ½ lb, 8 ribs
Olive oil spray
1teaspoonDiamond Crystal kosher salt
¼teaspoonfreshly ground black pepper
An hour before you start roasting the lamb, line a large rimmed baking sheet with foil and spray it with olive oil spray.
Place the rack of lamb on the prepared baking sheet, fat side up. Score the fat by making small shallow slits, 1 inch apart.
Liberally spray both sides of the lamb with olive oil and sprinkle it with salt, pepper, garlic powder, rosemary, and thyme. Allow the meat to rest on the counter for about an hour and come to room temperature.
Preheat your oven to 425 degrees F.
Roast the meat in the preheated oven until an instant-read thermometer inserted into the thickest part (and not touching the bone) reads 135 degrees F (medium-rare), about 25 minutes.
Remove the lamb from the oven. Transfer it to a cutting board. Cover with foil and allow to rest for 10 minutes.
To cut the rack into individual ribs, turn it upside down, locate where the bones are, and carefully cut between them using a sharp chef's knife. Serve immediately.
1. The USDA says we should cook roasts to an internal temperature of 145 ºF with a three-minute rest time. 2. Nutrition info is based on fitday.com, assuming 6 oz with bone, lean and fat eaten.3. A small, 1-lb. rack (like the one shown in the video) will need about 20 minutes in the oven to reach medium-rare doneness.