CrispRoasted Rack Of Lamb

1. 1

   Preheat the oven to 500 degrees.

2. 2

   Strip most of the surface fat from the lamb.

3. 3

   (Your butcher may already have done this.)

4. 4

   Cut between the ribs, almost down to the meaty eye.

5. 5

   Divide each rack in half down the middle, sprinkle with salt and pepper and place in a roasting pan.

6. 6

   Roast for 15 minutes, then insert a meat thermometer straight in from one end into the meatiest part.

7. 7

   If it reads 125 degrees or more, remove the lamb immediately.

8. 8

   If it reads 120 degrees or less, put the lamb back for about 5 minutes, no more.

9. 9

   Remove and let sit for 5 minutes; this will give you medium- to medium-rare lamb on the outer ribs, medium rare-to-rare in the center.

10. 10

    Cook a little longer for more doneness.

11. 11

    Serve, separating the ribs, if desired, by cutting down straight through them.

* Per serving · 4 servings · Values may vary.

No additional tips available.