Rack of Lamb
1 ½ teaspoons kosher salt
1 ½ teaspoons fresh ground peppercorns
2 tablespoon olive oil
2 racks of lamb, “frenched”
Place the lamb on a roasting or baking sheet pan with the rib bones curving down.
Coat the top and bottom of the rack with olive oil.
Evenly rub the salt and pepper over the top and underneath of the rack of lamb.
Preheat the oven to 450 degrees F.
Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 10-15 minutes, then cut into individual ribs and serve.
Note: “Frenching” refers to, scraping the meat off the tips of the bones. Most butchers do this for you. You can ask your butcher to leave 1/8 inch of fat on the meat. See photo below.
Watch recipe video HERE
The photo above is medium rare. Lamb cooked pink is very tender and juicy.
This lamb is medium.
Watch recipe video HERE.