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You GIVE, You GET, too! Get your orders in and remember to REFER A FRIEND! Details in your account & under the "Pasture Reward Program" Tab From Our Pasture To Your Plate... Happy Animals. Healthy Meats. Taste The Difference! Feel The Difference!
Classic Rack of Lamb

Classic Rack of Lamb

Rack of Lamb is so elegant! Perfect for entertaining. Tender oven-roasted rack of lamb, seasoned with rosemary, thyme, garlic, salt and freshly ground black pepper, and slathered with olive oil.

 

PREP TIME 10 mins
COOK TIME 25 mins
MARINATING TIME 90 mins
TOTAL TIME 2 hrs 5 mins
SERVINGS2 to 3 servings
The cooking time depends on how big your rack of lamb is, and how rare you want it cooked. Rack of lamb should be cooked rare, or at most medium rare. The instructions are for a rack 1 1/4 to 2 pounds big. If you are cooking multiple racks (unless you are doing a crown roast which is a different matter), lay them out separately on the pan, and you may need to increase the cooking time. Use a meat thermometer! Many factors can affect cooking time like the shape of the roast, the fat marbling, and your individual oven characteristics. This is too lovely and tender a roast to risk overcooking. Make sure to allow enough time for your rack of lamb to come close to room temperature before cooking. Otherwise the inside will still be raw while the outside is cooked.

Ingredients

  • 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack, figure each rack feeds 2-3 people)
  • For each rib rack:
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 2 cloves garlic, minced
  • Salt
  • Pepper
  • 2 tablespoons extra virgin olive oil

 

Method

  1. Marinate lamb in rub:

    Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic 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.

    Marinate in the refrigerator overnight, or at room temperature for 1 1/2 to 2 hours as the lamb is coming to room temperature in the next step.

  2. Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook 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.)

  3. Preheat oven to 450°F:

    arrange the oven rack so that the lamb will be in the middle of the oven.

  4. Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up:

    Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.

  5. Roast first at high heat to brown, then reduce heat to finish:

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

    Then lower the heat to 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 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 15 minutes.

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

 

  • PLEASE MAKE ANY SUBSITUTIONS THAT RELATE TO YOUR ALLERGIES OR DIETARY NEEDS!
 
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