Oven Roasted Rack of Lamb
Ingredients
- 1 single rack of lamb (8 ribs)
- 2 tbsp olive oil, divided
- 4 cloves garlic, minced
- 2 tsp salt, divided
- 1 tsp black pepper
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
Instructions
- Remove the rack of lamb from the refrigerator and pat it dry with paper towels. Score the fat in a crosshatch pattern. Season with one teaspoon of salt. Rest the lamb at room temperature.
- Preheat the oven to 450°F. Line a roasting pan or baking sheet with foil or parchment paper.
- Mix one tablespoon of olive oil, garlic cloves, the other teaspoon of salt, black pepper, rosemary, and thyme in a small bowl. Rub the mixture on both sides of the lamb, coating it evenly.
- Preheat a large skillet with one tablespoon of oil over medium-high heat. Sear the lamb for 3-4 minutes on each side or until browned.
- Move the lamb to the roasting pan or baking sheet and transfer it to the oven to cook for 15 minutes. Turn the lamb to the other side and cook for another 5-10 minutes, or until it reaches 120°F for rare or 130°F for medium-rare.
- Tent the lamb with foil and rest at room temperature for 10 minutes before slicing and serving.
Notes
Consider marinating the rack of lamb overnight in the refrigerator to add more flavor and tenderize the meat. Make the marinade using olive oil, garlic cloves, salt, black pepper, rosemary, and thyme. Spread it all over the rack of lamb and store the lamb in an airtight container or bag in the refrigerator. Remove the lamb 30 minutes before you’re ready to cook, leaving it at room temperature.
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