Roasted Rack of Lamb

1. 1

   Make sure your butcher has removed the chine bone from the rack.

2. 2

   Most do but double-check.

3. 3

   The chine bone is part of the spine and if not removed you will be unable to cut the roast into individual chops.

4. 4

   Trim some of the excess fat from the rack but don't overdo it.

5. 5

   You need some fat to naturally baste the meat while it cooks and furnish some drippings to make a sauce.

6. 6

   Lightly brush the rack with olive oil.

7. 7

   Then sprinkle both sides with half of the rosemary and thyme, and salt and pepper.

8. 8

   Place the rack in a roasting pan, preferably with a grate on the bottom, and then into a preheated 375F (190C) oven.

9. 9

   For estimated cooking times according to the size of your lamb rack see: Guide for Roasting Lamb

10. 10

    Let the lamb rest for at least 10 minutes and use the remaining ingredients to make a red wine pan sauce.

* Per serving · 4 servings · Values may vary.