I foodied out so hard with this Rosemary, Thyme, and Garlic Rack of Lamb, and boy was it fancy! I stumbled upon this doozie of already Frenched Rack of Lamb by Thomas Farms at Fresh Thyme. Free Range, just the way I like my meat. I had never roasted meat on the bone like this either. Can you believe how much of a novice I am about cooking meat? I was pescatarian for many years, but now I’m up for the challenge. It might seem daunting to some, but honestly it was one of the easiest things I’ve made. Depending on how “done” you like your meat was the hardest thing to work around. I roasted each side per instructions that I found on good ol’ Epicurious, but I prefer it a little less bloody looking. Read on if you would like to learn from my trials!
Honestly, I could have eaten this whole rack by myself. I served it with my Veggie Skillet with Italian Sausage, so there was plenty of food. And apparently, these were so appealing that I didn’t take a picture of them once they were cut into beautiful little chops. You can just imagine though, right? Right!
I soaked Rosemary and Thyme in some extra virgin olive oil while the lamb came closer to reaching room temperature.
Then I added about 4 cloves of garlic that I minced to what I’m going to call a slightly juicy paste.
I poured the Rosemary, Thyme, and Garlic soupy paste onto my square baking pan right where I then placed the lamb, fat side up, for about 15 minutes. Mind you I did not brown these in a pan first. You can use whatever size roasting pan that fits as many racks you are making. If you make two, you would need a 9 x 13 inch roasting pan. I used an 8 x 8 inch cake pan because I do what I want.
You can see here that I coated both sides with the herb mixture. Pic above is this beautiful creature about to hit my oven. Fat side up.
Once you’ve roasted it on one side, turn it over, cover with foil (loosely) and bake for 10 minutes more. If you like it less bloody, I’d go 15. If you ask me, and from what I’ve read, the safest temperature you need to reach is 145 degrees F if you like it cooked medium-well. Your meat thermometer will let you know. Remember to let it sit, covered loosely in foil, for 10 minutes when you have finally reached a temperature that is around 5 degrees less than desired. It will cook a bit when you remove it from the oven, while sitting. Then chop between the bones with a steak knife and serve!
Frenched Rack of Lamb with Rosemary, Thyme, and Garlic
- April 15, 2021
- 1 hr
- Print this
- 1 Frenched Rack of Lamb (approximately 1 lb)
- 3 T extra virgin olive oil
- 3 cloves garlic, minced
- 3 T fresh rosemary, chopped
- 2 T fresh thyme, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- Step 1
- Preheat oven to 350 degrees F.
- Step 2
- Mix herbs into a paste with the olive oil. Pour onto pan where the meaty part of the lamb will lay. Slap the rack onto the herbs so it coats the fatty side first. Then turn over and coat the other side with the herbs.
- Step 3
- Roast, fat side up, for 15 minutes.
- Step 4
- Remove from oven, turn over, cover loosely with foil, and return pan to oven for about 10 minutes longer.
- Step 5
- When the lamb has reached 140 degrees (or more if you like it done more than medium well), remove from oven and let sit for 10 more minutes before cutting into chops with steak knives. Serve!
Song for the Prep: Ram Jam by Black Betty – Bam ba Lam(b)
I think I’m so funny…