Ingredients
Scale
- one 1 1/2 –2 lb lamb rib rack with 7-8 ribs
- 1 tsp chopped fresh thyme (dried could be substituted)
- 3 garlic cloves minced
- salt and pepper to taste (1 tsp salt and 1/2 tsp black pepper)
- 1 tsp chili powder
- 2 tbsp oil (light olive oil, vegetable or avocado oil)
Instructions
- Rinse meat under cold water and dry with paper towels.
- In a small bowl, combine salt, pepper, chili powder and thyme.
- Rub meat with seasoning.
- In a another bowl combine 1 tbsp oil and minced garlic. Rub this mixture onto the meat make sure it is evenly coated with oil.
- Refrigerate for 30 minutes, (optional but recommended).
- Preheat oven to 350 F (180 C).
- Heat 1 tbsp of oil in a large skillet. Add rack of lamb and cook for 4 minutes per side, (8 minutes total), until the outside is browned.
- Transfer to the oven and bake for 20 minutes. Check the meat’s temperature, inserting a thermometer into the thickest part of the meat, diagonally (it needs to be 135 F/57C for medium rare). The temperature most likely will not be reached at this point. Cover the skillet with foil and roast for 10 more minutes. Check the temperature again and cook for extra time, covered, if you need to reach the desired doneness.
- Transfer to a cutting board, cover again with foil and let the meat rest for 5 -10 more minutes.
- Cut chops between bones and serve.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main