Rack of Lamb February 12, 2016

Filed Under: Cassoulet seasoning,Mid-East Peace Mix,Recipe,rosemary roasting blend,Tandoori spice blend - Sue Fuirst @ 2:34 pm

Rack of Lamb

Preheat oven to 500°.  Use a roasting pan large enough to hold the racks of lamb comfortably.


There are generally between 6-8 chops on a rack of lamb so plan accordingly.  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.

Per rack:

1 Tb olive oil

1 Tb Basics Fuirst Mid-East peace Blend or Tandoori Seasoning


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 generously 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 step 2.

  1. 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.