Roasted Rack of Lamb

Roasted Rack of Lamb
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  • 5 tablespoons extra-virgin olive oil
  • ½ bunch fresh thyme, leaves stripped and coarsely chopped
  • 3 medium fresh rosemary sprigs, leaves stripped and coarsely chopped
  • 2 (14- to 16-ounce) frenched racks of lamb, with 8 bones per rack

Using a sharp knife, trim all but a thin layer of fat from the lamb, then carefully score the fat side of each rack in a crosshatch pattern. Combine herbs with 3 tablespoons of the olive oil and rub the mixture all over the lamb. Season well with freshly ground black pepper, place the racks in a ...

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