Classic Rack of Lamb

Directions

Rub rib rack 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 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. If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack sit in the rub marinade as it comes to room temperature before cooking.

Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp. Preheat oven to 450 degrees F, arrange the oven rack so that the lamb will be in the middle of the oven.

Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart. Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down on a roasting pan lined with foil. Wrap the exposed ribs in a little foil so that they don't burn.

Place the roast in the oven roast at 450 degrees F for 10 minutes , or until the surface of the roast is nicely browned. Then lower the heat to 300 degrees F. Cook for 10-20 minutes longer , until a meat thermometer inserted into the thickest part of the meat 125 degrees F on a for rare or 135 degrees 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.