Kosher Rack of Lamb Recipe

Updated at: Fri, 12 Apr 2024 16:05:32 GMT

Step 1

Marinate lamb in rub Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Rub all over with olive oil. Place the marinated rack(s) into a sealed plastic box.

Step 2

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.

Step 3

Bring lamb to room temp Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp.

Step 4

Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven.

Step 5

Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.

Step 6

Roast first at high heat to brown, then reduce heat to finish Place the roast in the oven roast at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.

Step 7

Then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare.

Step 8

Remove from oven, cover with foil and let rest for 15 minutes.

Step 9

Cut lamb chops away from the rack by slicing between the bones.

Step 10

Serve 2-3 chops per person.

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