Roasted Rack of Lamb

A roasted rack of lamb is a meal for a special occasion, a meal fit for a king…Or, if you’re feeling particularly indulgent, just an ordinary Sunday (or any day) roast.

Lamb is one of our favorite meats, but it’s not for everyone. It definitely has a slightly gamey taste to it, which some find off-putting. I find it unique and flavorful though, and prefer it to beef in most instances. A simple lamb bone-in chop you can pick up at the grocery store can be easily made in a pan and makes a great quick weeknight meal.

A whole, rack, however, is a different beast. Though it looks like an extravagant, intricate process, roasting a large piece of meat like this is actually quite simple. A simple rub of salt, pepper, olive oil and freshly chopped garlic and rosemary is all you’ll need.

While the cooking takes a little while (as with any roast), with the right equipment, much of the hard work is done for you. A roasting pan and meat thermometer are must-have’s for this one.

Method:

1. Trim off excess fat from lamb rack
2. Rub the meat with salt, pepper, olive oil, garlic, and rosemary.
   1. Don’t worry about marinading for hours, you can do this right before you set it in the oven
3. Once meat is rubbed, set upon a roasting pan surrounded (or even on top of) your chosen veggies. We use Brussel sprouts, but potatoes will work great here, carrots, turnips — really any vegetable that lends well to roasting. 
4. Pop meat thermometer into thickest part of lamb rack, and slide into oven preheated to 450°C
5. Cook for 10 minutes, or until meat forms a nice, golden brown crust on the outside. You should see the fat bubbling on the exterior as well, please resist diving in and eating immediately! 
6. Lower temperature to 325°C and cook for 10-20 minutes more, or until meat comes to an internal temperature of 135°C for medium rare. (Those who like it extra rare can take out at 125°C.)
7. Remove from oven, cover with foil, and let rest for 10-15 minutes.