Ingredients

The following ingredients have 4 Servings
  • 1 rack of lamb (Frenched (cut so that the rib bones are exposed), 1 1/2 lb, 8 ribs)
  • Olive oil spray
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme

Instruction

  • An hour before you start roasting the lamb, line a large, rimmed baking sheet with foil and spray it with olive oil spray. 
  • Place the rack of lamb on the prepared baking sheet, fat side up. Score the fat by making small shallow slits, 1 inch apart. 
  • Liberally spray both sides of the lamb with olive oil and sprinkle it with salt, pepper, garlic powder, rosemary, and thyme. Allow the meat to rest on the counter for about an hour and come to room temperature. 
  • Preheat your oven to 425 degrees F.
  • Roast the meat in the preheated oven until an instant-read thermometer inserted into the thickest part (and not touching the bone) reads 135 degrees F (medium-rare), about 25 minutes. 
  • 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 chef's knife. Serve immediately.