Ingredients
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4 cloves garlic (crushed)
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1 Teaspoon Chopped Fresh Rosemary Leaves
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2 Racks of Lamb Frenched (2 Pounds Each 8 Ribs Each)
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1/4 lemon
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1 1/2 Teaspoons Kosher Salt and Freshly Ground Pepper to Taste
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Directions
Prep Time: 10min | Cook Time: 25min | Serves: 8
I make lamb chops all the time because they are quick and easy, and my family loves them. They are also perfect for entertaining when you want to make something special that’s also simple to do. You can season the racks ahead and
then pop them in the oven when you’re ready to eat. Just be sure to let the lamb rest at room temp before roasting. For more lamb recipes, try my Grilled Rosemary Lamb Chops and Roasted Boneless Leg of Lamb.,I usually get my frenched rack of lamb delivered from Crowd Cow. If you’re not familiar with them, they ship raised right meat with no hormones and sustainable seafood, right to your door. I started using them when we were on lock down and continue to get crab, steaks, lamb, chicken, etc. You can get $25 off your first order here.,Frenched rack of lamb is when the fat and meat is removed from the bones, which makes for a prettier presentation. Often, you can find racks of lamb already frenched at the supermarket. You can also ask your butcher to french it for you. If you’d like to learn how to do it yourself, Saveur.com has a step-by-step guide on “How to French a Rack of Lamb.”,Za’atar Lamb Chops,Grilled Harissa Lamb Chops,Lamb Chops with Dijon Glaze Over Wilted Spinach,Lamb Kheema with Peas,Grilled Rosemary Lamb Chops
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Steps
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1
Done
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Rub the garlic all over them and sprinkle with rosemary |
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2
Done
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Set the racks fat side up on a large rimmed baking sheet lined with foil if desired and let stand for 1 hour. |
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3
Done
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Preheat the oven to 450°F. |
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4
Done
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Roast the lamb in the upper third of the oven for about 25 minutes for medium-rare meat, or until a thermometer reaches 130F (or longer if you like your cooked medium or medium-well). Simply insert the tip of the thermometer through the side of the chops and into the thickest part of the meat, careful not to touch the bone (which is hotter than the meat that surrounds it). |
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5
Done
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When that spot reaches 130°F, it’s finished. The temperature will continue to rise an additional 5 degrees as the lamb rests. |
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6
Done
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Transfer the lamb racks to a carving board and let them rest, tented with foil for 10 minutes. |
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7
Done
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Carve the lamb in between the rib bones and transfer to plates. |
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8
Done
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Serve right away. Trim fat before eating*. |
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9
Done
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10
Done
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11
Done
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12
Done
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13
Done
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14
Done
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15
Done
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