Herb-Roasted Rack of Lamb
When you purchase the racks of lamb, ask for them to be frenched. The top of the bone has the flesh removed to create an impressive display when cooked, and to prevent burning. This dish isn’t cheap, but it is easy to make and impressive to serve.
Serves: 6Hands-on: 30 minutesTotal: 9 hoursDifficulty: Easy
- 2 racks of lamb (14 oz.)
- 2 sprigs rosemary, leaves stripped and chopped
- 2 Tbsp. chopped fresh thyme
- 2 garlic cloves, peeled and minced
- ¼ cup olive oil
- ½ tsp. salt
- ½ tsp. ground black pepper
- Trim all but a thin layer of fat from the lamb. Score the fat layer in a cross-hatch pattern, being careful to not cut through to the meat. Combine the herbs and garlic in enough oil to coat the lamb. Sprinkle salt and pepper all over the meat, and rub with the olive oil and herbs. Place in a container and seal tightly. Refrigerate for 8 hours.
- Preheat oven to 425°F. Let the meat come to room temperature while the oven preheats.
- Place a skillet over medium heat. Once it’s heated add 2 tablespoons oil. Place the lamb, fat-side down, in the skillet and cook for 6 minutes, or until well-browned. Repeat with the other rack. Remove the skillet from the heat.
- Stand the racks in the skillet and lean them against each other with the fat side facing to the outside of the skillet.
- Cook in the middle of the oven for 15 minutes. Reduce the heat to 325°F and roast for 5–15 minutes. Use a meat thermometer to test the meat’s doneness: 130°F for medium rare, 140°F for medium, and 150°F for well done. Let it rest for 10 minutes before cutting the rack between the bones in sections of two and serve.