The high-heat oven produces crispy fat and juicy meat, and the seasonings - olive oil, garlic, rosemary, and thyme - are delicious.
Lamb is my favorite meat, and this simple rack of lamb recipe beautifully highlights its rich, bold flavor. I enjoy all cuts of lamb, but the rack is especially delicious, with its tender meat and hot, crispy fat.
This recipe is the perfect entree for a holiday or entertaining because it’s delicious, elegant, and easy to make. I love bringing the lamb to the table in all its glory and returning it to the kitchen to carve it.
Ingredients
Instructions
Recipe Card
Frenched rack of lamb: I get it at Whole Foods. “Frenched” means that the excess meat, fat, and cartilage were removed from the bones to expose them and make the rack appear neater and more elegant. Olive oil spray: By far my favorite oil to cook with, and it goes well with lamb. Extra-virgin olive oil should be OK to use even at high temperatures, but you can use avocado oil if you wish. To season: In addition to salt and pepper, I use garlic powder, dried rosemary, and dried thyme. I prefer garlic powder to fresh minced garlic in this recipe because it better coats the meat.
An hour before you start cooking, line a rimmed baking sheet with foil and spray it with olive oil spray. Place the rack on the prepared baking sheet, fat side up. Score the fat by making small shallow slits in the fat. Liberally spray both sides of the lamb with olive oil and sprinkle it with salt, pepper, garlic powder, rosemary, and thyme. Allow the lamb to come to room temperature. Using a sharp chef’s knife, cut the rack into individual ribs by slicing between the bones. Serve immediately. This rest time allows the juices to settle and redistribute and prevents them from gushing out as soon as you cut into the meat.
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Because the leftovers keep so well, I often double the recipe and make two of them - one for serving right away and the other for tasty lunches during the week. You can also freeze the leftovers in freezer bags for up to three months.
