Rack of lamb. Rack of Lamb is so elegant! Tender oven-roasted rack of lamb, seasoned with rosemary, thyme, garlic, salt and freshly ground black pepper, and slathered with olive oil. My husband smoked the rack of lamb then finished it on the BBQ.

A roasted rack of lamb is the perfect showstopper, especially when it comes to Easter dinner. Because working with lamb meat isn't something people do often, it can seem intimidating. But a rack of lamb is small, which means that any searing step will give you some kind of Still, I'd rather eat a rack of lamb that's been pan-roasted from start to finish, turning it frequently and basting. You can have Rack of lamb using 4 ingredients and 1 steps. Here is how you achieve that.

Ingredients of Rack of lamb

Prepare 2 racks of lamb.
It's 2 teaspoon of kosher salt.
It's 2 teaspoon of fresh cracked pepper.
It's 3 tablespoon of cooking oil.

Fresh rack of lamb: I get it either at the supermarket or at Whole Foods. I never had trouble finding How to roast a rack of lamb. Scroll down to the recipe card for detailed. Rack of lamb is popular coated in a crust (perhaps a mixture of mustard, herbs and breadcrumbs) before roasting.

Rack of lamb instructions

Season lamb on all sides. In a large cast-iron skillet heat the cooking oil till very hot. Sear lamb on all sides to get a good crust. Place into a 400 degree oven. 20 minutes for medium rare. 5 additional minutes for your desired doneness. Remove from oven and let rest at least 5 minutes before cutting..

The rack can also be divided up and sold as individual lamb cutlets. Rack of lamb is a tender, lean cut with most of the fat along the line of the bones. Stand the lamb racks upward holding onto the rib bones with the loin side facing you. Grilled Rack of Lamb on Big Green Egg A rack of lamb is one of the best cuts of lamb that comes from the ribs.