Roasted Rack of Lamb

Directions

Make sure your butcher has removed the chine bone from the rack. Most do but double-check. The chine bone is part of the spine and if not removed you will be unable to cut the roast into individual chops.

Trim some of the excess fat from the rack but don’t overdo it. You need some fat to naturally baste the meat while it cooks and furnish some drippings to make a sauce.

Lightly brush the rack with olive oil.

Then sprinkle both sides with half of the rosemary and thyme, and salt and pepper.

Place the rack in a roasting pan, preferably with a grate on the bottom, and then into a preheated 375℉ (190℃) oven.

For estimated cooking times according to the size of your lamb rack see: Guide for Roasting Lamb

Let the lamb rest for at least 10 minutes and use the remaining ingredients to make a red wine pan sauce.