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Frenched Lamb Rib Rack
A recipe for roasting Frenched lamb rib racks seasoned with herbs and olive oil.
Ingredients
- 1 Frenched lamb rib racks (7 to 8 ribs each, 1 1/4 to 2 pounds per rack)
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 2 cloves garlic, minced
- salt
- freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
Rack
1. Score the fat on the lamb by making sharp shallow cuts about an inch apart.
2. Rub the rack all over with the seasoning mix
3. Wrap the bones in foil.
4. Place the lamb in a pan, fat side up.
5. Preheat oven to 425°F.
6. Roast the lamb in the preheated oven for 12-15 minutes.
7. Reduce oven heat to 300°F.
8. Continue to roast for 10-20 more minutes, or until the desired internal temperature is reached.
Notes:
For rare lamb, roast until the internal temperature reaches 125°F. For medium rare lamb, roast until the internal temperature reaches 135°F.