Point of View Farm cookbook
Rack of Lamb Recipe
Salt-and-Pepper Rack, Roasted Simply
Serves 2–335 minutes
For food safety, cook a whole lamb roast to at least 145°F and rest for at least 3 minutes. The existing recipe below describes a rarer finish.
Ingredients
- 1 frenched Finnsheep rack of lamb (about 1½ lbs)
- 1 tbsp ghee
- 2 tsp kosher salt
- 1 tsp coarse black pepper
Method
- 1
Heat the oven to 400°F. Rub the rack with ghee, salt, and pepper — nothing else. Good lamb doesn't need hiding.
- 2
Set it bones-down in a small roasting pan and roast 22–28 minutes, until the center reads 125–130°F for rosy pink.
- 3
Rest 10 minutes, then slice between the bones into chops. Two to three chops per person.