Ingredients

1 or more French trimmed lamb rib racks with 7 to 8 ribs each (a rack will feed 2 to 3 people)
For each rib rack:
2 Tsp. chopped fresh rosemary
1 Tsp. chopped fresh thyme
2 cloves garlic, minced
Salt
Pepper
2 Tbsp. olive oil

Method

Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic then season well with freshly ground black pepper. Place in a thick roasting (or other food safe) 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. IT is best to place in the refrigerator overnight but if you are short of time, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.

Before cooking, remove lamb rack(s) from the refrigerator to 1½ to 2 hours before cooking 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.)

Preheat oven to 230°C / 450°F, arrange the oven rack so that the lamb will be in the middle of the oven.

Using a sharp knife, score the fat by making sharp shallow cuts through the fat, spaced about an inch apart. Season well with salt and pepper, wrap the bones in foil (to prevent burning) and place in pan fat side up in the pan.

Place the lamb in the oven and roast at 230°C / 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the lamb is nicely browned.

Then lower the heat to 150°C / 300°F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 51°C / 125°F on a for rare or 57°C / 135°F for medium rare. Remove from oven, cover with foil and let rest for at least 15 minutes.

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

Products Used

MasterClass Vitreous Enamel Roasting Pan
MasterClass Acero Stainless Steel 20cm (8") Chef's Knife
KitchenCraft Pack of 5 Roasting Bags
KitchenCraft Stainless Steel Meat Thermometer
KitchenCraft Stainless Steel Spiked Carving Dish
MasterClass Deluxe 2 Piece Traditional Carving Set
Back to blog