Roasted Rack of Lamb

Based on Chow’s recipe of the same name


  • 2 (14- to 16-ounce) racks of lamb, with 8 bones per rack
  • 3 medium fresh rosemary sprigs, leaves stripped and coarsely chopped
  • 1/2 bunch fresh thyme, leaves stripped and coarsely chopped
  • 5 tablespoons extra-virgin olive oil


  1. Use a sharp knife, trim all but a thin layer of fat from the lamb, then carefully score the fat side of each rack in a crosshatch pattern.
  2. Combine herbs with 3 tablespoons of the olive oil and rub the mixture all over the lamb. Season well with freshly ground black pepper, place the racks in a large freezer bag. Refrigerate at least 8 hours or overnight.
  3. Heat the oven to 425°F and arrange a rack in the middle.
  4. Take out the lamb and season well with salt. Let sit at room temperature while the oven heats, at least 20 minutes, then blot lightly with a paper towel.
  5. Heat a large oven-safe frying pan or cast iron skillet over medium heat. When hot, add remaining 2 tablespoons olive oil.
  6. Place lamb racks in the pan, fat side down, and sear until lightly browned, about 6 minutes.
  7. Remove from heat and stand racks up in the pan by “nesting,” or propping one rack against the other with the bones crisscrossing and the seared, fat-covered sides facing out. (If just making for one person, just put the rack down, fat side up.)
  8. Place the pan in the oven and roast for 15 minutes, then reduce the temperature to 325°F.
  9. Continue roasting until the internal temperature of each rack is 150°F for medium, about 5 to 10 minutes more.
  10. Remove from the oven and allow to rest 7 to 10 minutes before carving. (This continues the cooking process for a bit.)
  11. Cut each rack between the bones into 4 double chops and serve.

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