Rosemary, chopped fresh or dried
Thyme, chopped or dried
Fresh Garlic, finely chopped
Sea or Kosher Salt
Fresh Ground Pepper
Rub rack all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil, making sure oil coats lamb. Squeeze air from the bag and seal. Place in the refrigerator overnight; or, if you aren’t marinating overnight, let rack sit in the rub marinade as it comes to room temperature before cooking Remove lamb rack from refrigerator to 1-2 hours before cooking, so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)
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—about an inch apart. Sprinkle with salt and pepper. Place rack, bone side down, on the pan. Wrap the exposed ribs in a little foil so that they don’t burn.
Roast at 400°F for 7 minutes, then lower the heat to 300°F. Cook for 7-15 minutes longer (depending on the size of the lamb rack, or one of the lamb racks if you are cooking more than one), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. 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. Serve 2-3 chops per person.
Serve with Rosehall Run Vineyards Estate Pinot Noir.
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