This Herb Crusted Rack of Lamb has a wonderful combination of sweet and spice turned slightly crispy under the broiler. The bold spices compliment the slightly tangy meat. The rack is cut into perfect tender chops and cooked to medium.
Preheat oven to 425 degrees. Line baking sheet with foil.
Mix all spices with honey and olive oil to form paste.
Pat the meat down with a paper towel until it is dry.
Rub down the rack of lamb with spices thoroughly.
Bake at 425 for 15-18 minutes.
Turn the oven on low broil with lamb on second rack. Broil for 5 minutes to help render the fat.
Remove from oven and cover with foil.
Let rest for ten minutes before slicing. This will keep your juices from running out as you slice, and preserve moisture.
Slice following the outline of the bones.
Serve and enjoy!
Most grocers sell a rack of lamb frenched. If your rack has not already been frenched, you can remove the excess meat and fat from the bones with a boning knife. However, this process is only for appearance and is not necessary at all for a great tasting dish.Pat the lamb dry before trying to apply the spice mixture. Excess moisture will cause the paste to slide off rather than stick to the meat.Do get some of the seasoning on the bones. Usually, people pick these little lamb pops up when I serve them. Having a little extra flavor cooked onto the bone is a nice treat for the last few bites. It can be served from rare (125° at the center) to medium (145° at the center. It should have a warm pink center. Preference plays the biggest part in choosing how a rack of lamb is served. When you reach the desired temperature, remove the lamb from the oven. Cover with foil and let rest for at least 10 minutes before carving.Cut the rack apart using the bones as a guide. It helps to use tongs and look at the backside of the meat to see the space between the ribs. Cutting between each bone will give you a nice individual chop or “lamb lollipop”.