I like lamb. Maybe that’s why so many of my spice blends are lamb-friendly.
There are generally between 6-8 chops on a rack of lamb so plan accordingly. Some eaters will be fine with two chops. If you are serving a Ken Fuirst, assume 5+ chops will be consumed. I like Mark Bittman’s idea to slice down between the bones a bit to make the sides crispy, but don’t slice into the meat. And don’t “french” the racks – this spoils the fun.
Preheat oven to 500°. Use a roasting pan large enough to hold the racks of lamb comfortably.
Per rack:
1 Tb olive oil
1 Tb Basics Fuirst Mid-East peace Blend or Tandoori Seasoning
OR
Per Rack:
1 Tb olive oil
2 Tsp Dijon mustard
1 Tb Basics Fuirst Cassoulet Seasoning or Rosemary Roasting Blend
Make a paste by mixing together one of the recipes above. Rub seasoned paste all over the lamb. This can be done up to the day before or minutes before. If done in advance, place in fridge. Allow meat to come to room temperature and proceed to next step.
Place prepared racks in roasting pan and place in oven. Immediately lower the temp to 450° and cook for 20-25 minutes. Using an oven thermometer is helpful here. 130° is a perfect medium rare. Remove the cooked meat from the oven and let the meat rest for 10-15 minutes before slicing.
Enjoy.