Until Costco, rack of lamb was a very expensive cut of meat and difficult at times to locate. A typical rack weighs about 1½ pounds and is comprised of 6 to 8 individual rib bones. I plan on one rack feeding 3 people. Rack of lamb’s relative ease of preparation and succulent flavor makes it ideal for dinner parties. And since the meat is full flavored, it responds well to marinades and dry rubs.

Rack of Lamb with Rosemary

3 servings per rack

1 rack of lamb

Marinade (double for 2 racks)
3 cloves garlic, peeled
1/2-inch thick slice fresh ginger, peeled and roughly chopped
1 tablespoon fresh rosemary
2-1/2 tablespoons Dijon mustard
1 teaspoon soy sauce
1 teaspoon each coarse salt and black pepper
2 tablespoons olive oil
OPTIONAL mint, red pepper jelly, or chutney

Directions

1. Put all marinade ingredients in a mini blender and pulse until smooth. Rub marinade over entire rack of lamb. Place in a Ziploc or other container, and refrigerate at least 4 hours, preferably overnight.

2. Remove lamb 1 hour before roasting. Rub olive oil on the surface of a small roasting pan (I use a cast-iron skillet). Place lamb fat-side up with bones creating an air space under the lamb. If preparing 2 racks, stand them up and intertwine the bones to keep them semi-upright. Retain most of the marinade on the meat. Pinch a small amount of salt on the fat.

3. Preheat oven to 425°. Place lamb on the middle rack of the oven. After 10 minutes, lower oven temperature to 375°. There is no need to baste as lamb is fatty. Roast about 25 minutes total, until a meat thermometer reads 135° for medium-rare. Place lamb on a carving board, tent with foil, and let rest 5 to 10 minutes. Carve the lamb into either single or double chops. Plate with a dollop of a condiment such as mint or pepper jelly or a chutney.

Photos: Lynn Donaldson