1 ea Rack of lamb, frenched and trimmed
1 T Vegetable oil
• Dry Rub •
4 oz. Onion powder
3 oz. Paprika
1/2 oz. Black peppercorns
4.5 oz. Sea salt
6 oz. Rosemary, fresh, stems removed
3 oz. Thyme, fresh, stems removed
1 T Extra virgin olive oil
Rosemary Rack of Lamb
As the old saying goes, March comes in like a lion and goes out like a lamb! Celebrate the close of winter with this easy, fast and soul-warming rack of lamb preparation. Serve alongside a creamy polenta and some roasted winter vegetables.
Making the Dry Rub
Combine onion powder, paprika, black peppercorns and salt in a blender.
Pulse until black pepper is cracked and rub is mixed.
Making the Herb Coating
Fine chop the rosemary and thyme leaves.
Add extra virgin olive oil and toss to combine.
Cooking the Lamb
Preheat oven to 450'F and put oven rack in middle position.
Bring the rack of lamb to room temperature, pat dry and massage dry rub into meat generously.
Heat a 12-in heavy skillet until hot, add oil and then place the rack in the pan.
Brown rack on all sides except for the ends, about 10 mins total.
Transfer browned rack to a roasting pan and coat the lamb meat with the herb mixture, pressing in to adhere if necessary.
Roast uncovered for 10 minutes, then cover with foil and cook until a thermometer reads 120-125'F.
Serving the Lamb
Once cooked, remove lamb from oven and allow the lamb to rest, covered, for 10 minutes.
Once rested, slice the rack into 4 double chops and serve with your favorite sides.