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Classic Rack of Lamb

Classic Rack of Lamb

Total Prep Time:  30 minutes, then rest overnight
Total Cook Time:  20 - 25 minute
Serves: 6



From Weiss Meats:

  • 12 "Frenched" (rib bones exposed) racks of lamb (1 1/2  to 2 pounds)

From Your Grocer:


  • 2 tablespoons coarsely crushed or cracked mixed peppercorns (black, white, green and pink)
  • 1/2 teaspoon kosher salt
  • 4 teaspoons fresh rosemary (chopped)
  • 2 teaspoons fresh thyme (chopped)
  • 6 cloves garlic, minced
  • 4 Tbsp olive oil


  • Brush racks with olive oil to cover completely.
  • Combine Rub mixture in a small bowl.
  • Rub rib racks with rub mixture covering evenly.
  • Place racks in a thick plastic bag (ask us for a large bag in the store) removing as much air as possible.
  • Place on a cookie sheet (to catch any leaks) and store in your refrigerator for 4 hours or overnight.
  • Remove and allow to come to room temperature for 1-2 hours before cooking.
  • Preheat oven to 400°F
  • Score outer fat with sharp shallow cuts spaced about an inch apart.
  • Place the racks bone side down with the fat side up in a baking pan and wrap the exposed ribs with foil to prevent burning.
  • Roast at 400°F for 7-8 minutes
  • Without opening your oven, reduce the heat to 300°F.
  • Cook for 7-15 minutes longer or until a meat thermometer inserted into the thickest part of the meat reads:125°F for rare ~ 135°F for medium rare
  • Remove from oven and cover loosely with foil
  • Rest for 5-10 minutes.
  • Slice between the bones either individually or in 2-3 rib sections.
  • Serve 2-3 lamb chops per person.
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