Ingredients
Scale
- 1 or more Frenched lamb rib racks with 7 to 8 ribs each (1 ¼ to 2 pounds for each rack)
For each rib rack:
- 2 teaspoons of chopped fresh rosemary
- 1 teaspoon of chopped fresh thyme
- 2 cloves garlic, minced
- Salt
- Black pepper (freshly ground)
- 2 tablespoons of extra virgin olive oil
Instructions
- Rub the rosemary, thyme, and garlic mixture all over the rib racks. Add the salt and ground black pepper to season the rib racks. Place the olive oil in a thick plastic bag.
- Using your hands, slather the lamb rack(s) in oil all over. Seal the bag ensuring that you’ve squeezed out as much air as possible. Fill a container with water to collect any leaks.
- Marinate overnight in the refrigerator or for 1 ½ to 2 hours at room temperature while the lamb comes to room temperature in the following step.
- Remove the lamb from the fridge 1 ½ to 2 hours before cooking to allow it to come to room temperature. If the meat is not at room temperature before cooking, it will not cook uniformly and may remain raw on the inside while the outside is done.
- Preheat the oven to 450 degrees Fahrenheit. Arrange the oven rack to place the lamb in the center of the oven.
- Make shallow, sharp slices through the fat, spaced about an inch apart, to score it. More salt and pepper should be rubbed all over the rack. Place the bone side down (fat side up) lamb rack on a foil-lined roasting pan. Wrap the exposed rib bones with foil to prevent them from burning.
- Put the roast in the oven at 450°F and roast for 10 minutes (or longer if using several racks), or until the surface is well browned.
- Reduce the temperature to 300 degrees Fahrenheit. Cook for another ten to twenty minutes (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). For rare or medium-rare, a meat thermometer inserted into the thickest section of the meat should read 125°F.
- Use a meat thermometer to ensure that the meat is cooked to the desired temperature. Cooking time is influenced by a variety of factors, including the shape of the roast, fat marbling, and the features of your oven. This roast is just too beautiful and tender to be overcooked.
- Remove from the oven, cover, and set aside for 15 minutes.
- By slicing between the bones, separate the lamb chops from the rack. Per person, serve 2-3 chops.
Notes
This rack of lamb recipe is sure to deliver mouthwatering results onto your plate, so feel free to try it out. The entire cooking duration for this recipe is 2 hours and 5 minutes, with a marinating time of 90 minutes, a prep time of 10 minutes, and a cook time of 25 minutes. If you’d like more rack of lamb recipe ideas, then you’ll want to see this video recipe.