NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- rack of lamb, trimmed and frenched2 rack
- thyme, finely chopped2 tbsp
- rosemary, finely chopped1 tbsp
- kosher salt
- black pepper, freshly ground
- olive oil
- smoked paprika1 1/2 tbsp
- garlic powder1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Brush both racks of lamb with olive oil. Sprinkle with paprika, garlic powder, and kosher salt and freshly ground black pepper. Rub seasonings into the meat.
Place both racks in a bundt pan and tie the end bones together with butcher's twine.
Place on the middle rack of the oven and roast for 30–35 minutes, until the meat reaches an internal temperature of 145°F for medium rare.
Remove and let rest 10 minutes. Serve.