How do you love your lamb chops? In the family, my parents love them well-done, so I always request for mine to be particularly cooked in a different way. My brother loves them medium rare; so does his wife. I on the other hand love them rare. They just taste different with all those rawness still in there.
I love me lamb chops rare too! They melt in the mouth and there’s nothing more heavenly than that. I can’t get enough of tender, flavorful lamb chops. It’s something that I will always enjoy eating with slowness, savoring every piece that I put inside my mouth.
Ingredients
2 chopped fresh rosemary
1 chopped fresh thyme
2 garlic, minced
2 Bertolli olive oil
Instructions
Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil.
Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak.
If you want, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.
Remove lamb rack from refrigerator to 1-2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)
Preheat oven to 400F, arrange the oven rack so that the lamb will be in the middle of the oven. Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart. Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on the pan.
Wrap the exposed ribs in a little foil so that they don’t burn. Roast at 400F for 7 minutes, then lower the heat to 300F. Cook for 7-15 minutes longer (depending on the size of the lamb rack, or one of the lamb racks).
Remove from oven, cover with foil and let rest for 5-10 minutes.
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Quick Tip: Cut lamb chops away from the rack by slicing between the bones.
