OOOH OOOH OOOOH. I love rack of lamb. Has to be cooked rare to medium rare though.

I much prefer it on the grill rather than roasted in the oven. Just rub it earlier in the day with garlic and fresh rosemary, salt and pepper. Place it on a hot grill turning to get nice grill marks and then let it finish cooking on indirect heat. It won't take long to reach 115° to 120°F. Take it off the heat and let it rest for 10 minutes before slicing.

Moe likes his with a homemade mint sauce. I like it just as is.

Oh my gosh, I want to reach through the screen and grab a couple of those chops!

Wow, lucky you to have local lamb! Send some of it our way if you don't like it, hehehe....

I roast an 8-rib rack for 25 min in a preheated 425-degree oven, no rack, just in a low-walled baking pan lined with foil. Bone side is down. Make sure you preheat the oven properly, for at least 15 min.

I season ours with lots of black pepper, garlic, and a bit of salt. Fresh rosemary grows outside the front door, so I throw a few sprigs into the pan, underneath the rack(s).

Happy eating!

Gal friend of mine sprinkles them with cajun spice and broils them. They cook quick!.... about 10 minutes. I've always just used S&P but the cajun is very good.

: )
lyra

Thank you all - I can usually "taste things in my mind" but I find it incredibly difficult to do so when I really don't like what I'm cooking! I should probably serve it with peas and lima beans as those are really the only other two foods that I don't like.
J

I've only eaten lamb twice in my life but I enjoyed it both times.

Ann your dish looks wonderful and makes me want to have some. Beautiful looking meal.

DS used the recipe for Moroccan Spice Rubbed Lamb from Joy of Cooking for the rack of lamb he made for us last weekend. It was the best lamb dish I've had in years. It's easy to Google the recipe, but it was so good that it convinced me to buy a copy of JoC.

--Doug

I also make a MOroccan Spice Rub but it goes on chops. I bet it would be great on a rack and roasted too..... just in case you want to give it a tr, here is the recipe.

Alexa

*********************************************************
Moroccan Spice Rubbed Lamb Chops
From Food Network Kitchens

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 servings
User Rating: No Rating

2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
1 teaspoon freshly ground cloves
1 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
8 loin lamb chops

Preheat the oven to 325 degrees F.

Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness.

I just bought a 3 lb rack of lamb (maybe 5-6 ribs) on sale for $5.99/lb. Never bought a rack of lamb before but boy did that sound like a good price!

Anyway I need to either roast or broil, because only DH uses the grill and this simply cannot be trusted to him.

What I'd like to know is, if I broil, will it be about 10 min per side, i.e. I need to flip it right?

If I roast, jkom mentioned 25 minutes for an 8-rib rack above, is that amount of time going to be ok for my 3 lb rack? I would like it to be rare to medium rare, like Ann's picture above, and I DON'T want to overcook it.

Whadaya think? Thanks!

Wow that is a big rack of lamb.

Can't help you with the broiling. I usually do mine on the grill or in a 500°F oven. A 2 1/2 to 3 pound rack shouldn't take more than about 20 to 25 minutes at 500°F. With a rest time of five to ten minutes.

Ann

My favorite seasoning is Penzeys Lamb Seasoning - either by itself or mixed with olive oil, balsamic vinegar and fresh minced garlic. If I have a boneless leg, I'll sliver the garlic and insert it into slits I cut into the meat. Yum.

Leftover lamb and/or bones goes into the pressure cooker with carrots/onion/celery bay leaves etc. with lentils, finished with a splash of Spanish sherry vinegar.

My son and a friend did a "Rack of lamb throw down" last weekend. The pictures were awesome. His friend did a BBQ sauce sort of thing...Stew did a more traditional garlic, rosemary thing.
I was going to copy the pictures on photobucket and post them here....but photobucket is "down for repairs"...
May, you are a big girl...try the grill....don't mess a lovely piece of meat because of silly stuff. And if DH insists....stand at his shoulder and direct!
Grilled rack of lamb...Oh my!!
Linda C

Linda, send them to me I'll post them for you. I'd love to see the photos.

Ann
PS. May take Linda's advice. If your husband grill than so can you.

Thanks for your replies! I'm going to go with the 500 degree oven method.

You are right, I should get out there and grill, but there are two reasons why I'm not going to this time. Firstly, if I'm going to learn to use that thing, I'm going to practice with chicken, burgers, etc. I don't want my first foray to be this rack of lamb. Secondly, it's hot as BLAZES out there right now (remember, this is Houston, August, humidity, ~93 degrees even at around 5 pm). So, if I'm going to get out there and stand over a hot grill, I'll do it in April or October. :)

Linda, I'd love to see the pictures too!

Great tip on the Penzey's spice Jessy! I will try to go down there sometime this week so I'll grab some while I'm there. Otherwise it'll be garlic, rosemary, s&p as Ann suggested above. Also great idea to put the bones/leftovers into the pressure cooker. I never woulda thought of that!!!