Classic Rack of LambFeatured by Shannon Ridge Family of Wines - Old Pearl in the Gold Wine Club.
Delicious, juicy and perfectly seasoned rack of lamb. You can't go wrong with this recipe! Pair it with the Old Pearl 2015 Red Wine Blend, featured in our Gold Wine Club for best results.Yield: 4
Prep Time: 45 Minutes
Cook Time: 24 Minutes
• 2 or more Lamb Racks, Frenched
• 2 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
• 2 cloves garlic, minced
• 2 Tbs olive oil
Rub rib racks all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil. Spread oil around so that it coats the lamb racks all over. Squeeze out as much air as you can from the bag and seal. Place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb racks sit in the rub marinade as it comes to room temperature before cooking.
Remove lamb rack from refrigerator 1-2 hours before you cook it so that it comes to room temp. Preheat oven to 400 degrees and 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.
Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don’t burn.
Roast at 400 degrees for 7 minutes, then lower the heat to 300 degrees. Cook for 7-15 minutes longer (depending on the size of the lamb racks), until a meat thermometer inserted into the thickest part of the meat registers 125 degrees for rare or 135 degrees 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.
Recipe provided by Old Pearl.