roasted rack of lamb

If you’ve been here long enough, you’ve heard me talk about our families love of lamb chops. It’s the only meat that all 4 of my kiddos eat; and while Jamie won’t eat it out except for a few select restaurants, he will eat my lamb.

That’s because he likes it tender and non-gamey, and that’s the way I make it.

This version is roasted, as a whole rack, in the oven. And it’s as easy as it is tasty.

Ingredients:

2 8-rib racks of lamb, trimmed and frenched

8 cloves of garlic, minced

20 stems of thyme, stalks discarded

1 bunch scallions, sliced

juice and zest of 1 lemon

1 1/2 tsp sea salt

1/2 cup evoo

Directions:

Preheat oven to 450.

Whisk together garlic, thyme, scallions, lemon zest and juice, salt, and evoo.

Rub marinade all over lamb racks. Let set out for 30 minutes before roasting.

Place racks on a wire rack set in a baking dish, fat side up. (I suggest lining your baking dish with tin foil, for ease of clean up).

Roast in top 1/3 of oven for 20 minutes. Flip pan 180 degrees and roast for 15 additional minutes.

Turn oven to broil and broil for 2 1/2 minutes. Until fat is browned.

Remove from oven, tent with foil, and let rest for 10 minutes, before carving into individual ribs and serving.