Frenched Rack of Lamb is roasted in the oven for a special meal.
2lbsgrass-fed frenched lamb rib racks(I had two racks weighing one lb each)
2tbspminced fresh rosemary
Remove the lamb from the fridge 90 minutes before cooking and set out at room temperature. This is an important step for ensuring even cooking and maximum juiciness. See blog post for more discussion.
Preheat the oven to 425F. Line a half sheet pan with foil.
Mix together the ghee and rosemary, then rub it evenly all over the racks of lamb, except for the bones (no harm if you get the ghee and rosemary on the bone, but it's not needed there).
Season the lamb all over with salt. I use about two teaspoons of salt total, but please adjust based on the kind of salt you are using. If using table salt which is typically "saltier," you may want to cut this amount in half. Two teaspoons is good for lighter kosher salts or sea salts.
Place the racks on the foil-lined pan with the fat cap facing up, and the curves of the bones going down (see blog post for picture if necessary).
Roast for approximately 22 minutes for rare*, or about 25 minutes for medium rare. I usually get a reading of about 120F at the 22 minute mark, which is perfect because the temperature will go up about another 5 degrees during resting.
Tent the lamb with foil and let it rest for 10 minutes before serving. I use the same foil that I roasted on, which I like for re-use and also to baste the lamb in the rosemary drippings as it rests.
To serve, cut between the bones to separate into individual lamb lollipops. Serve with the drippings from cooking and resting. Enjoy!
*Cook times will vary slightly depending on the size of the racks and oven variability. Here are the most consistent results from testing in my oven:Rare: 125F, about 22 minutes Medium Rare: 135F, about 25 minutesMedium: 145F, about 30 minutesNote on calories: The calculation assumes that you are consuming every last drop of the drippings and fat. I believe the calculation also assumes conventionally fed instead of grass fed lamb, the latter being a bit leaner. As always, take nutrition with a grain of salt.