Rack of lamb is one of my favorite meals which can be cooked a variety of ways including on the grill. This recipe is both simple and delicious.
- 1 Moody’s rack of lamb
- 2 t minced garlic
- 1 T chopped fresh rosemary
- 1 T chopped fresh thyme
- 1 T chopped fresh parsley
- 2 T olive oil
- Salt & freshly ground pepper to taste
Allow lamb to come to room temperature, about 1 hour.
Pre-heat the oven to 450°F.
Prepare the rub mixture and rub all over the rack of lamb.
Brown the meat in a skillet over high heat to develop a nice sear (I use a cast-iron skillet since it can go from the stovetop to the oven).
Once browned, put it in the oven for about 12 minutes. (Internal temp of 130°F for medium-rare which is best for this cut of meat. I take out at 125°F, tent with foil, and let rest for 10 minutes).
Serve double-cut chops with your favorite sides. A double chop per person should work unless you have really hungry guests! POTATOES DAUPHINOISE is a perfect accompaniment.