Simple Rosemary Rack of Lamb

When my mom first got a Frenched rack of lamb, we both realized we had never actually cooked this classic, premium cut. Our Christmas dinners tended toward tamales, sometimes a seafood bisque, never a rack of lamb. She went traditional and simple with the preparation and had rave reviews; here’s a simple, foolproof option for rack of lamb. A Frenched rack should be cooked rare, medium-rare at absolute most; the flavors are very simple so don’t skip the overnight marinade. You will need a reliable meat thermometer to gauge doneness for this recipe.

For 1 Frenched lamb rib rack, 1.25-2 lbs

• 2 tsp fresh chopped rosemary

• 1 tsp fresh chopped thyme

• 2 cloves garlic, minced

• Salt

• Fresh ground black pepper

• 2 1/2 Tbsp Extra Virgin Olive Oil

Marinate the lamb

Mix the chopped herbs, garlic, a pinch of salt and generous grind of black pepper in a small bowl. Add 2 Tbsp of the olive oil and mix well to create a paste. Rub the paste all over the lamb.

You want this marinade to really sink in to the meat as close as possible; I like to vacuum seal for maximum flavor but you can also use a silicone bag if you have one large enough or a thick Ziplock bag.

Place the rib rack in your marinade bag of choice and add the last 1/2 Tbsp of oil to help the marinade spread across the entirety of the rib rack. Vacuum seal or seal in your bag with as much air pulled out as possible. Refrigerate overnight.

Bring lamb to room temperature 1.5-2 hours ahead of cooking

Preheat the oven to 450 and place a rack in the center of the oven

Prepare the lamb for roasting

Score the fat with a sharp knife, making cuts through the fat about an inch apart between the rib bones. Rub the rack all over with more salt and pepper.

Line a roasting pan with foil or with a silicone baking mat. Place the lamb on your roasting pan fat side up and wrap the exposed bones in foil to ensure they don’t burn.

Now it’s time to keep an eye on the clock! Place the lamb in the oven at 450 for 10 minutes, until the surface of the roast is nicely but lightly browned.

Lower the heat to 300 and cook for 10 to 20 minutes longer depending on the size of the rack; your meat thermometer inserted in to the thickest part of the meat should read 125 F for rare and 135 F for medium rare. The lamb will continue to cook at rest, so if you want rare do not overcook.

Pull the meat immediately when it reaches your desired temperature. Cover and let rest for 15 minutes before serving.

Cut chops off the rack by cutting between the bones & serve 2-3 chops per person.

Serve with baby roasted or mashed potatoes & vegetables sides of your choosing.