Classic Rack of Lamb

Name: Classic Rack of Lamb
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 2
Cuisine: Global
Ingredients: 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack, figure each rack feeds 2-3 people); 2 teaspoons chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 2 cloves garlic, minced; 1 serving Salt; 1 serving Pepper; 2 Tbsps extra virgin olive oil

Classic Rack of Lamb is a gluten free, dairy free, and whole 30 main course. This recipe makes 2 servings with 1064 calories, 37g of protein, and 100g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe from Simply Recipes requires salt, extra virgin olive oil, thyme, and garlic. From preparation to the plate, this recipe takes approximately 2 hours and 35 minutes. If you like this recipe, you might also like recipes such as Lamb Chops With a Curry Cream Sauce or Rack of Lamb, Roast Rack Of Lamb With Tangy Lamb Sauce, and Rack of Lamb.

Instructions

Marinate lamb in rub: Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic.

Ingredients you will need

Rosemary

Garlic

Thyme

Lamb

Dry Seasoning Rub

Sprinkle with freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Place in a thick plastic bag with olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Ziploc Bags

Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal.

Ingredients you will need

Rack Of Lamb

Spread

Cooking Oil

Place in a container so that if the bag leaks, the container catches the leak.

If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.

Ingredients you will need

Rack Of Lamb

Dry Seasoning Rub

Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)

Ingredients you will need

Rack Of Lamb

Meat

Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven.

Ingredients you will need

Lamb

Equipment you will use

Oven

Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up: Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.

Ingredients you will need

Salt And Pepper

Wrap

Equipment you will use

Aluminum Foil

Frying Pan

Sprinkle the rack all over with salt and pepper.

Ingredients you will need

Salt And Pepper

Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed ribs in a little foil so that they don't burn.

Ingredients you will need

Rack Of Lamb

Bone

Ribs

Wrap

Equipment you will use

Aluminum Foil

Frying Pan

Roast first at high heat to brown, then reduce heat to finish:

Place the roast in the oven roast at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.

Equipment you will use

Oven

Then lower the heat to 300°F. 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 on a for rare or 135°F for medium rare.

Ingredients you will need

Rack Of Lamb

Lamb

Meat

Equipment you will use

Kitchen Thermometer