Rack Of Lamb with Rosemary and Thyme
The classic presentation for a roast rack of lamb calls for frenching the meat: removing the layer of muscle and fat that extends to the end of the rib bones.
Yield: 4 Ready in 45 minutes
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Verified by stevemur
Rack Of Lamb with Rosemary and Thyme Preparation
1. Heat oven to 450?. Season lamb with salt and pepper. Heat oil in a 12" cast-iron skillet over medium-high heat. Add lamb fat side down and cook, using tongs to flip and sear the bottom and sides of the rack, until browned, about 10 minutes. Turn lamb fat side up in the skillet and scatter herbs over the top.
2. Add garlic to skillet and transfer to oven. Roast until an instant-read thermometer inserted into center of the meat reads 130? for medium rare, about 10 minutes. Let cool for 5 minutes before slicing into chops and serving.
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