Classic Rack of Lamb – Circle C Farm

Name: Classic Rack of Lamb – Circle C Farm
Ingredients: 1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack, figure each rack feeds 2-3 people); For each rib rack:; 2 teaspoons chopped fresh rosemary; 1 teaspoon chopped fresh thyme; 2 cloves garlic, minced; Salt; Pepper; 2 tablespoons extra virgin olive oil; Remove lamb rack from refrigerator to 1 1/2 to 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 450°F: arrange the oven rack so that the lamb will be in the middle of the oven.; Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up: Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.; PLEASE MAKE ANY SUBSITUTIONS THAT RELATE TO YOUR ALLERGIES OR DIETARY NEEDS!

www.circlecfarmfl.com

Tender oven-roasted rack of lamb, seasoned with rosemary, thyme, garlic, salt and freshly ground black pepper, and slathered with olive oil. Try it now!

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Ingredients

1 or more Frenched* lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack, figure each rack feeds 2-3 people)
For each rib rack:
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
Salt
Pepper
2 tablespoons extra virgin olive oil
Remove lamb rack from refrigerator to 1 1/2 to 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 450°F: arrange the oven rack so that the lamb will be in the middle of the oven.
Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up: Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.
PLEASE MAKE ANY SUBSITUTIONS THAT RELATE TO YOUR ALLERGIES OR DIETARY NEEDS!