Roasted Rib Rack of Lamb
- 2 Frenched Rib Racks of American Lamb, Fat Cap Removed
- 10 cloves garlic minced
- 1/2 tablespoon fresh thyme chopped
- 1/2 tablespoons fresh rosemary chopped
- 1 bunch fresh parsley chopped
- 4 tablespoons olive oil Try Caraluzzi's Extra Virgin Olive Oil
- Fresh ground sea salt and mixed pepper (directly on lamb not in marinade)
- In small bowl, combine all marinade ingredients or easier if you do in a food processor.
- In a medium cooking dish sprinkle fresh ground salt & pepper on both sides of lamb racks.
- Rub marinade mixture on rack of lamb. (can marinate overnight but not necessary)
- If marinated overnight bring lamb to room temperature before roasting
- Preheat the oven to 450°F. (plan to use the top rack)
- In cooking dish make sure racks are in the dish fat side on top and can interweave ribs.
- Roast for 25-30 minutes and pull out to flip lamb racks to other side.
- Roast another 10 minutes and pull out of oven.
- Check internal temp. 135 degrees for rare, 140 degrees for medium, and 150 degrees for well done.
- Cover loosely with aluminum foil and allow to rest for 10 minutes before carving.
Frenched just means that the rib bones are fully trimmed, but butcher should also remove the fat cap. Can mix in 1 tablespoon of Italian breadcrumbs to the marinade for little more texture and flavor. Side dish recommendations are roasted potatoes, sauteed green beans or asparagus. Wine pairings include Pinot Noir, Merlot, Chianti Classico or Beaujolais.