Simple Rack of Lamb
4 portions
50mRoasting a full rack is easily among the best lamb preparations available. There's very little effort involved and the results are amazing.
What you will need
1 sprig Fresh Thyme
1 sprig Rosemary
2 cloves Garlic
2 Tbsp Olive Oil
2 lb Rack of Lamb
Mint Jelly, optional
(Nutritional facts 245 calories, 19.03 g fat, 1.09 g carbohydrates, 17.4 g protein, 63 mg cholesterol, 91 mg sodium)How to cook
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Pick the rosemary and thyme. Bunch up the leaves and chop finely.
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Peel garlic cloves and chop or grate to a fine paste.
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Place the crushed garlic in a small mixing bowl.
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Add the chopped herbs.
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Add the olive oil.
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Set your rack of lamb on a cutting board with the fatty side facing up. With a sharp knife, gently slice a hatch pattern in the surface of the fat, without cutting all the way through the fat.
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Coat the rack completely in the herb and garlic oil. Transfer to the fridge to marinate for up to 24 hours.
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Preheat oven to 450°F
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Fold a piece of tinfoil and cover the exposed ribs so that they don't get too dark during cooking. Arrange the rack, fatty-side up, on a baking sheet lined with a silicone mat or a piece of parchment.
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Slide the rack into the oven for about 15 minutes. Then, cut the oven temperature down to 350°F. Roast for about 15-20 minutes longer, or until the lamb reaches an internal temperature of at least 140°F. Remove the rack from the oven and let it rest for 15 minutes before slicing between the ribs and serving.
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