Herbed Rack of Lamb
Ingredients
1 rack of lamb
3 tablespoons minced fresh rosemary or thyme- or herbs de Provence
Olive oil
Fresh ground pepper
Instructions
Preheat the oven to 425 degrees F.
Place the lamb in a roasting pan.
Rub the top of the rack of lamb with a drizzle of olive oil.
Chop the fresh rosemary or thyme or use dried herbs de Provence and sprinkle the herbs on top.
Add the salt and pepper.
Tip: If you are not opposed to cooking with tinfoil, lining the dish will make clean up easy.
Roast the lamb for 30 minutes for medium-rare. You can increase or decrease the time by 5 minutes. See the notes below for more details.
Allow it to sit for 10 - 15 minutes before slicing.
Slice between the ribs to serve the lamb.
Parsnip, celeriac purées, or carrot puree are excellent and simple side dish choices.
Notes
You may also like this equally simple version, Rack of Lamb with Mustard and Rosemary
Lamb is the most forgiving meat in that it does not become dried out if it is overcooked, so you don’t have to worry about overcooking it. Also note that the ends will be more well done than the center, giving you a variety of rare to more well done slices depending on how long you cook it.
The success of any dish starts with the quality of the ingredients. You can find a rack of lamb at your local butcher’s shop. I often buy lamb chops for this recipe at Costco. The brand is Rastelli's, and the price is very reasonable. Rastelli's is:
- Purely Grass Fed, Free Range
- Raised Without Antibiotics, No Added Hormones
- Australian Lamb
- Accredited ranchers raise livestock in 100% free range and enjoy a pure grass-fed diet
Find it online: https://dinnerwithcaterina.com/herbed-rack-of-lamb/