Ingredients

The following ingredients have 4 Servings
  • 2 lbs frenched rack of lambs (about 2 racks with about 8 ribs each, Note 1)
  • 1 teaspoon table salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground nutmeg (Note 2)
  • ½ teaspoon cayenne pepper (Note 3)
  • 4 garlic cloves (minced)
  • 2 tablespoons olive oil
  • 2 rosemary sprigs (finely chopped)

Instruction

  • In a large Ziplock bag, mix the salt, spices, minced rosemary, garlic, and olive oil. 
  • Place the lamb racks into the bag. 
  • Squeeze out the air and zip the bag. Massage it slightly so that olive oil, garlic, and all other spices are evenly distributed.
  • Marinate the lamb for at least an hour, or overnight.
  • Preheat the oven to 375°F (190°C).
  • Place the lamb racks on a baking sheet lined with foil.
  • Roast for 20-30 minutes depending how you like it done. The internal temperature should reach at least 130-140°F for medium rare.
  • Broil for 2-3 minutes to add a little char before taking it out.
  • Cover with foil and rest for about 5 minutes before serving.