It's doesn't get anymore classic (and delicious) than rack of Lamb with Rosemary
Herb Rubbed Rack of Baby Lamb Chops by Lisa Fontanesi
- 12 uncooked Baby Lamb Chops (kept on Frenched style racks)
- 4 tablespoons Fresh Rosemary (plus a few sprigs for plate garnish)
- 6 medium Cloves Garlic (peeled)
- 2 teaspoons Sea Salt (1 teaspoon per pound of meat)
- 1 tablespoon Olive Oil (optional rubbed on the meat just before cooking)
- Buy a Frenched rack of Lamb or have the butcher French trim the rack as well as trim off most of the fat leaving a very thin uniform layer that will help keep the meat moist.
- Blend together the Salt, Garlic, and Rosemary to make a paste in a food processer, or mortar and pestle. Rub it over the Lamb and make sure it is well covered. Place rack in a non-metal container or zip top bag. Let the rack sit for 1 to 24 hours depending on your schedule.
- Preheat oven to 400°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. Place the Lamb Rack bone side down (fat side up) on a rimmed baking sheet. Wrap the exposed ribs in a little foil so that they don't burn.
- Roast at 400°F for 7 -8 minutes, then lower the heat to 300°F. Cook for 7-15 minutes longer (depending on the size of the lamb rack), or until a meat thermometer inserted into the thickest part of the meat 130°F for rare or 140°F for medium rare. I try to go to 140°F. Remove from oven, cover with foil and let rest for 5-10 minutes. Cut Lamb Chops away from the rack by slicing between the bones. If under cooked sear in a hot cast iron pan for a few moments to get the Lamb Chops to the wellness you prefer.
- Serve 2 chops per person.