Total Time
30mins
Prep 10 mins
Cook 20 mins

I learned this at a French cuisine class. It's so simple, no marinating, no rubbing, but it's very good. The chef says not to trim the fat because it cooks the spices sprinkled onto it and the oil will drip down and flavor the lamb, and possibly the vegetables baking underneath. The zucchini and tomato stack that he made also in the class, was there to catch the juices. (see my other recipe page)

Ingredients Nutrition

Directions

  1. Pan sear the rack of lamb fat side down first untill golden brown.
  2. On the fat side of the rack, sprinkle with salt, pepper, tomato powder (or your favorite herbal spices,) drizzle with olive oil and place on top one skin-on crushed garlic clove.
  3. Bake on center rack at 180°C(360°F) for about 20 minutes (You can arrange it so that juices drip onto veggies baking on a lower rack.
  4. Test for internal temp of 55°C(130°F) for rare and 60°C(140°F) for medium rare. Cut, and sprinkle with coarse salt.
  5. For sauce: In a pan, heat all the reserved drippings and whisk vigorously untill pale. Serve over lamb chop.