CLASSIC RACK OF LAMB

                  CLASSIC RACK OF LAMB

Rack of lamb is so elegant! Season rack of lamb with rosemary, thyme, and garlic, then slather with olive oil and roast in the oven. It’s the perfect recipe for entertaining and the holidays

Shopping Tips for Rack of Lamb

When choosing lamb at the butcher's, look for meat that is pink or rosy red. Any meat that is a darker red is showing signs of age and won't be as tender. Look for firm white fat and pink meat that is fine grained.

You can buy a rack of lamb already "Frenched", which means that it's cut so the rib bones are exposed. At a full-service butcher or even at the supermarket, you can ask the butcher to French them for you.

For a cheaper option, you can also buy an untrimmed rack and trim them yourself.

Classic Rack of Lamb

PREP TIME10 mins

COOK TIME25 mins

MARINATING TIME90 mins

TOTAL TIME2 hrs 5 mins

SERVINGS2 to 3 servings

Typically you will buy a rack of lamb already "Frenched", or cut so that the rib bones are exposed. You can also ask your butcher to French them for you. For directions on how to French them yourself, see How to French a Rack of Lamb.

These instructions are for a rack between 1 1/4 and 2 pounds. Figure each rack feeds 2 to 3 people. If you are cooking multiple racks (not a crown roast which is a different matter), lay them out separately on the pan, and you may need to increase the cooking time.

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.

https://www.facebook.com/groups/341690577744066/

https://www.facebook.com/zvekubikanekubakerOfficial/

https://www.pinterest.com/nekubake/

Ingredients

• 1 or more Frenched lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack)

For each rib rack:

• 2 teaspoons chopped fresh rosemary

• 1 teaspoon chopped fresh thyme

• 2 cloves garlic, minced

• Salt

• Freshly ground black pepper

• 2 tablespoons extra virgin olive oil

1. METHOD

2. Marinate the lamb:

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

   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 to catch any leaks.

   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. thick plastic bag with olive oil.

3.