When cooking for a special occasion you want meals that are hearty, healthy and memorable. Chef V makes this delicious go-to recipe when she needs a dinner party main course.
When shopping for lamb, try to find local USDA-Certified Organic Lamb. More and more, farms offering organic meat are built around the well-being of the lamb. The animals are all born and raised on the same farm on a simple diet of grass and hay; free of steroids, antibiotics, and hormones.
REST TIME: 2 hours
COOKING TIME: 45 minutes
- 1 rack of lamb (Frenched*, 7-8 ribs each, 1.5- 2 lbs. total)
- 2 tsp. fresh rosemary
- 1 tsp. fresh thyme
- 2 cloves of garlic, minced
- Pinch of salt and pepper
- 1 tbsp. olive oil
Rub the rack of lamb with rosemary, thyme, garlic, and pepper. Place in a gallon plastic bag with olive oil and coat the lamb in olive oil. Close the bag tightly and let marinate in the refrigerator overnight.
Bring the lamb out 2 hours ahead of time so that it can rest at room temperature before cooking. Preheat oven to 450 degrees. Make diagonal cuts or slivers along the fat on top about 1 inch apart. Sprinkle with salt and pepper and cover the exposed tip bones with foil to avoid burning. Cook for 10 minutes at 450 degrees then lower the temp to 300 degrees and cook for 10-15 minutes more. Lamb should be cooked to rare or medium rare and then be removed and covered with foil.
Let the lamb sit for 15 minutes and rest to finish cooking through. Slice the lamb in-between the bones, cutting away from the bone. Serve with rice, potatoes, or anything else your Man desires!
*Most stores already sell the rack of lamb Frenched. This means the skin, meat, and fat have been removed between the tips of the rib bone, to make it look nicer and easier to eat.