Ribs (Rack)

A “rack” of lamb is a section of ribs, usually 7, sometimes 8 lamb chops in one piece. A classic way to prepare rack of lamb is with the bones “frenched” or exposed.

Cooking Instructions:

• Marinate the lamb
• Bring lamb to room temp
• Preheat the oven
• Score the fat, sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up
• Roast at high heat to brown, then reduce heat to finish
• Rest the roast 15 minutes before serving