Classic Rack Of Lamb - Simply Recipes

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Rack of lamb with garlic, rosemary, and thyme creates a tender centerpiece for special meals.
You can easily prepare the lamb in advance since it marinates overnight or for a few hours.
A two-step oven method delivers a gorgeous crust without overcooking the lamb inside.

I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness.

So, when my father sent me on a mission to make rack of lamb (what? Eight lamb chops in a row?) I was all over it.

My version uses a simple rub with olive oil, garlic, salt, pepper, fresh chopped rosemary and thyme.

The trick is to not go overboard with the herbs. The lamb tastes so good on its own. The seasoning should complement the lamb, not dominate it.

Do you have a favorite version of rack of lamb? Please let us know about it in the comments.