Try this easy rack of lamb recipe for a tasty main course that will look amazing when served. Nothing is quite as dramatic as a properly cooked rack of lamb when it is brought to the dinner table. Somehow, the french style racks with the row of bones makes this roasted dish look complicated, when it's actually quite easy to make. Your butcher will do all the work when he frenches the bones for you.
To roast a rack of lamb, you will need:
- one rack of frenched ribs
- 2 minced cloves of garlic or 2 tsp of preminced garlic from a jar
- 1 tbsp olive oil, or whatever oil you have handy
- 1 tbsp minced parsley, fresh if you have it but dried will work well
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- roasting pan with rack
- meat thermometer
Preheat the oven to 400 degrees.
Remove the lamb from the refrigerator and allow them to come to room temperature.
Pat the rack of lamb dry with paper towels.
Place the rack of lamb on the rack in the roasting pan meat side up..
Combine oil and herbs in the bowl.
Rub the rack of lamb with the oil and herb mixture.
- Bake for twenty to thirty minutes. Check for doneness by inserting a meat thermometer into the thickest part of the meat without touching any bone. Lamb will be medium rare at 145 degrees, medium at 160 degrees, and well done at 170 degrees.
- Allow lamb to rest for ten minutes before cutting. This recipe serves two people but can easily be doubled or tripled for a larger party.
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