Roast Rack of Lamb
Instructions:
- When you feel like showing off, few dishes do it more elegantly than a classic rack of lamb. For easy carving, ask the butcher to loosen the backbone from the ribs.
- 2 teaspoons dried rosemary, crumbled
- 2 teaspoons olive oil
- 1â„2 teaspoon dried thyme
- 1 large garlic clove, minced
- 1â„2 teaspoon salt
- 1â„4 teaspoon freshly ground black pepper
- 2 lamb rib roasts (racks of lamb), 8 ribs each, (11â„4 pounds each), trimmed
- Preheat oven to 450°F. In a small cup, combine rosemary, oil, thyme, garlic, salt, and pepper to form a paste. Rub paste on tops (fat side) of racks. Place racks, rub side up, in a large shallow roasting pan.
- Roast lamb until meat thermometer inserted in center of lamb (not touching bone) reaches 135° to 140°F for medium-rare, 20 to 25 minutes. Transfer to a cutting board and let stand 10 minutes to set juices. Cut between ribs to serve. Makes 4 main-dish servings.