We love rack of lamb, but there are just those times when the last thing I want to do is spend a lot of time in the kitchen. Luckily, those days don’t happen very often. But when they do, I am so glad I have a simple recipe like this one to produce an entrée that tastes like I have been busy for hours in the kitchen. And now, you too have the simplest possible way to serve up rack of lamb that is both family and company worthy. No chopping of garlic, shallots, or any of the other usual suspects. Just a bit of trimming some of the fat before slathering with olive oil and sprinkling with granulated garlic, salt, pepper, and a couple of dried herbs. Easy peasy.
So, I’m not going to bore you with any more glowing testimonial about this recipe except to tell you that rack of lamb fixed this way is truly delicious. And could not be easier to prepare. My work here is done!
As always, have fun in your kitchen. But when you need a day off, don’t hesitate to take one. Everyone needs a break from their usual routine. And cooks are no exception. So, don’t beat yourself up when you need to step away from your stove and let someone else have the pleasure of cooking for you. If, for whatever reason, that isn’t possible for you, then try to mix things up a bit. Serve a simple grilled sandwich for dinner accompanied by potato chips. Or serve bacon and eggs. Or a big old plate of nachos. Something different that your family will probably find fun and provide you with a bit of a change. Whatever is necessary to take some of the pressure off you even for one evening.
It truly is hard work deciding what to fix for dinner every stinkin’ night. And then to follow up by actually making the dinner happen. I know. I’m right there with you! So, if you need a well-deserved break, don’t hesitate to take one!
As ever – peace and love to all.
1 (8-rib) frenched rack of lamb, trimmed of all but a thin layer of fat
1 T. extra virgin olive oil
1 tsp. kosher salt
freshly ground black pepper
1 tsp. granulated garlic
½ tsp. dried rosemary
¼ tsp. dried thyme
An hour before you start roasting the lamb, line a rimmed baking sheet with foil.
Place the trimmed rack of lamb on the prepared baking sheet, fat side up. Score the remaining fat by making small shallow slits, 1-inch apart.
Liberally slather both sides of the lamb with olive oil. Combine the salt, pepper, granulated garlic, dried rosemary, and dried thyme together in a small dish. Sprinkle on both sides of the rack. Allow the meat to rest on the counter for about an hour and come to room temperature.
Roast the meat in a preheated 425-degree oven for 25-30 minutes or until an instant-read thermometer inserted into the thickest part (and not touching the bone) reads 125-135 degrees. (The internal temperature will rise about 5-degrees while it rests.) (Providing an exact time to roast the meat is difficult to state when giving directions because there is so much difference in the size of the racks offered in meat shops and grocery stores. Using an internal temperature thermometer is really the only way to get it right. As a guide – take the rack out of the oven when it reaches 125-degrees for rare and 135-degrees for medium rare.)
Remove the lamb from the oven. Transfer it to a cutting board. Cover with foil and allow to rest for 10 minutes.
To cut the rack into individual ribs, turn it upside down, locate where the bones are, and carefully cut between them using a sharp knife. Serve immediately.