Rack of Lamb (Simple Version)

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.

🍷 Wine Pairing: Lamb is a robust flavored meat that pairs well with a bold Cabernet Sauvignon or a hearty Shiraz.

Rack of Lamb (Simple Version)

• 1 Moody’s rack of lamb

The Rub

• 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

1. Allow lamb to come to room temperature, about 1 hour.

2. Pre-heat the oven to 450°F.

3. Prepare the rub mixture and rub all over the rack of lamb.

4. 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).

5. 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).

6. 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.