Rack of Lamb is a classic - this version uses a simple rub with olive oil, garlic, salt, pepper, fresh chopped rosemary and thyme. The trick is to not go overboard with the herbs. The lamb tastes so good on its own, the seasoning should complement the lamb, not dominate it.

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Name: Classic Rack of Lamb
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 1 rack of lamb frenched (about 7 or 8 bones); 2 teaspoon Fresh rosemary chopped; 1 teaspoon fresh thyme chopped; 2 clove garlic minced; Salt and pepper to taste; 2 tablespoon olive oil

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INGREDIENTS

1 rack of lamb ; frenched (about 7 or 8 bones)
2 teaspoon Fresh rosemary ; chopped
1 teaspoon fresh thyme ; chopped
2 clove garlic ; minced
Salt and pepper ; to taste
2 tablespoon olive oil

INSTRUCTIONS

1 Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak. If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.

2 Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)

3 Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven. Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.

Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don't burn.

4 Place the roast in the oven roast at 450°F for 10 minutes, or until the surface of the roast is nicely browned, then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 15 minutes.

Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.

NOTES

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Classic Rack of Lamb

1 rack of lamb frenched (about 7 or 8 bones)
2 teaspoon Fresh rosemary chopped
1 teaspoon fresh thyme chopped
2 clove garlic minced
 Salt and pepper to taste
2 tablespoon olive oil

2 Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)

3 Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven. Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.
Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don't burn.

Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.

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Nutrition

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Serving Size: 1 Serving (233g)
Recipe Makes: 2 Servings

Calories: 551
Calories from Fat: 373 (68%)

Amt Per Serving		% DV

	Total Fat 41.4g	55 %
	Saturated Fat 18.8g	94 %
	Monounsaturated Fat 17.9g
	Polyunsanturated Fat 2g
Cholesterol 147.8mg		45 %
Sodium 203.7mg		7 %
Potassium 661.3mg		17 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1.6g
Protein 40.3g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 551

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