Rack of Lamb Chops

 

INGREDIENTS

• 2 racks (4 ribs each) of lamb chops (New Zealand or Australian are the best)
• 1 tbsp. chopped fresh rosemary
• 1 tbsp. garlic, minced
• 1/2 tbsp. black pepper coarse ground
• 1/2 tsp Salt (or to taste, from experience)
• 2 tbsp. olive oil

METHOD

1. Create a rub with all ingredients above except the lamb and olive oil.
2. Rub the racks all over with mixture and smear with olive oil.
3. Place in a glass container and refrigerator overnight.
4. Take out the lamb from the refrigerator, 1-2 hours before you cook it.
5. The lamb should be about room temperature before baking, so it cooks evenly.
6. Wrap the exposed ribs in a little foil so they don't burn.
7. Preheat oven to 400F.
8. Place the lamb rack bone side down (flat side up) on the pan.
9. Bake for 20 minutes \
10. Lower the heat 300F, turn the racks over and bake the other side for 20 minutes.
11. Remove from oven, cover with foil and let rest for 5-10 minutes and serve.
12. When you cut each lamb chop, the inside will be pink. That is how it should be.
13. Overcooking will make the lamb chop dry rather than soft and succulent.
14. Recommend you serve it with Garlic Bread and/or mashed potatoes.