Lamb meat is one of the best-tasting meats out there, that’s why meals with lamb make dinners special. For a lovely kosher meal with your family, why not enjoy a kosher rack of lamb? With this easy-to-follow recipe, you will surely enjoy the goodness of this flavorful meal.

Realization by KRC’s Chef Tobias

INGREDIENTS

  • 1 or more lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack,
    figure each rack feeds 2-3 people) *Ask your butcher to French the rack for you

For each rack:

  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 2 cloves garlic, minced
  • Salt
  • Pepper
  • 2 tablespoons extra virgin olive oil


INSTRUCTIONS:

  • Marinate lamb in rub: Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Rub all over with olive oil. Place the marinated rack(s) into a sealed plastic box.
  • Marinate in the refrigerator overnight, or at room temperature for 1 1/2 to 2 hours as the lamb is coming to room temperature in the next step.
  • Bring lamb to room temp: Remove lamb rack from refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp.
  • Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven.
  • Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up: Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.
  • Roast first at high heat to brown, then reduce heat to finish: Place the roast in the oven roast at 450°F 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 300°F. Cook for 10-20 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), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare.
  • Remove from oven, cover with foil and let rest for 15 minutes.
  • Cut lamb chops away from the rack by slicing between the bones.
  • Serve 2-3 chops per person.
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