Serves 4
INGREDIENTS
- 1/2 rack of lamb (1 rack is 8 ribs), frenched
- 2 sprigs of thyme
- Fairway Sea Salt to season
- 2 turns of fresh Fairway Tellicherry Pepper from pepper mill
- 1 garlic clove
- 1 tablespoon olive oil
DIRECTIONS
- Preheat oven to 425 degrees.
- Make slices in the fatty part of the rack of lamb in a diamond pattern and stud with very thinly sliced garlic.
- Rub lamb chops with thyme, salt and pepper.
- In a heavy, oven-safe pan heat 1 tablespoon of olive oil over a medium flame.
- Place rack of lamb in the pan fatty side down to brown it. Don't rush this, the color is important.
- When the lamb is brown on the fatty side, turn it over and remove the pan from the heat.
- Place the pan with the rack of lamb in a 425 degree oven to roast for 10 - 15 minutes.
- Remove the lamb to the cutting board and let rest for 15 minutes.
- Slice rack into individual ribs and plate.
