Classic Rack of Lamb

Ingredients

• 1kg lamb rib rack
• 2 teaspoons rosemary, chopped fresh
• 1 teaspoon chopped fresh thyme
• 2 cloves garlic, minced
• Salt
• Freshly ground black pepper
• 2 tablespoons extra virgin olive oil

Method

1. Rub rib rack with mixture of rosemary, thyme, and garlic. Rub with salt and freshly ground black pepper. Place in a thick plastic bag with olive oil.
2. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container to catch any leaks. Marinate at room temperature for 1 1/2 to 2 hours as the lamb is coming to room temperature.
3. Preheat the oven to 220°C.Arrange the oven rack, so the lamb will be in the middle of the oven rack.
4. Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side upt.
5. Rub the rack all over with more salt and pepper. Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed rib bones in a little foil so they don't burn.
6. Place the roast in the oven at 220°C for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned. Then, lower the heat to 150°C. Cook for 10 to 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). A meat thermometer inserted into the thickest part of the meat should read 48°C for rare or 60°C for medium rare.
7. Remove from oven, cover with foil, and let rest for 15 minutes.
8. Cut lamb chops away from the rack by slicing between the bones. Serve 2 to 3 chops per person.