Classic Rack of Lamb

Ingredients

• 1 or more Frenched lamb rib racks with 7 to 8 ribs each
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 2 cloves garlic, minced
• Salt
• Pepper
• 2 tablespoons extra virgin olive oil

Directions

1. Rub the lamb rack(s) thoroughly with the rosemary, thyme, and garlic mixture, then season with freshly ground black pepper. Put the lamb into a sturdy plastic bag with the olive oil, and move the oil around until the rack(s) are coated on all sides. Press out as much air as possible, seal the bag, and set it inside a container to catch any drips if the bag leaks.
2. If you like, refrigerate the lamb overnight. If you are skipping the overnight marinating, leave the lamb rack(s) in the rub while it loses its chill before cooking. Take the lamb rack out of the refrigerator 1 1/2 to 2 hours before it goes into the oven, so it can come to room temperature and cook more evenly.
3. Heat the oven to 450 degrees F, with the rack positioned so the lamb will sit in the center of the oven.
4. Use a sharp knife to make shallow cuts through the fat, spacing them about an inch apart. Season the entire rack with salt and pepper. Set the lamb in a foil-lined roasting pan with the bones underneath and the fat facing up. Cover the exposed rib bones with a small piece of foil to help protect them from scorching.
5. Roast the lamb at 450 degrees F for 10 minutes, allowing extra time if you are cooking more than one rack, until the outside is well browned. Turn the oven down to 300 degrees F and continue roasting for 10-20 minutes, depending on the size of the rack, whether more than one rack is in the oven, and your preferred doneness. A thermometer inserted into the thickest part of the meat should read 125 degrees F for rare or 135 degrees F for medium rare. Take the lamb out of the oven, tent it with foil, and let it rest for 15 minutes.
6. Slice between the bones to separate the rack into lamb chops. Serve 2-3 chops per person.