Roast Rack of Lamb

A rack of lamb is one of my absolute favorite cuts of meat. It is super tender, juicy, and flavorful part of lamb, that is also very easy to cook.

A rack of lamb is a cut of lamb that includes the rib bones, typically with the meat still attached to them. It is a relatively lean cut of meat, but still has a rich and flavorful taste. The rib bones are usually frenched, meaning that the meat and fat have been trimmed away to create a more visually pleasing appearance. A rack of lamb typically contains 8-12 ribs and is usually cooked by roasting, grilling or pan searing.

My favorite fool proof way to make it is by roasting. This method uses flavorful aromatics to coat the lamb rack, and with the use of internal probe thermometer, you cannot mess it up!

It is quick and easy to cook, give it a try and let me know your thoughts!

Ingredients:

• 1 rack of lamb, frenched and fat trimmed
• salt and pepper
• 2 cloves of garlic, minced
• 1 sprig of rosemary, minced
• 1 tbsp avocado oil
• 1 tbsp dijon mustard

Preparation:

STEP 1.

Preheat the oven to 450*F.

STEP 2.

Coat the rack of lamb with salt and pepper on both sides and place on a wire wrack over a sheet tray.

STEP 3.

In a bowl mix together the garlic, rosemary, avocado oil and mustard to make a paste. Rub the paste on all sides of the lamb and coat evenly.

STEP 4.

Insert an oven safe internal meat thermometer into he middle of the rack of lamb. Roast in the oven until the internal temperature reaches 135*F, around 15-20 minutes. Remove from the oven and rest for 10 minutes.

STEP 5.

Slice the lamb into individual chops and serve!