I normally grill racks of lamb, but it's (thankfully) raining! I found this delicious rack at Costco and decided to roast it in the oven. The only problem is that, since I usually grill them, I had no idea what temperature, or how long. Google Queen that I am, I found lots of examples online, and they pretty much all said to roast it at 450 degrees F for 25 minutes (for medium rare). Well, they lie. I used my digital thermometer, and at 25 minutes it was only 113 degrees F in the center! Umm...I like my meat more on the rare side, but that's raw! So, I left it in for another 10 minutes and it was perfect! I took it out at 135 degrees F and let it rest for 15 more minutes. If you prefer it more medium, leave it in at least another five minutes before resting, but definitely use a meat thermometer so you know for sure!
1 Rack of Lamb (I used an 8 rib)
1/2 C Olive Oil
4 Tbsp Balsamic Vinegar
2 Tbsp Chopped Fresh Rosemary
1 Tbsp Minced Fresh Garlic Cloves
3 - 6 hours before cooking:
Mix marinade ingredients in a large plastic ziplock bag, put the lamb rack in and smoosh the marinade and spices all over the lamb. Let marinade in the refrigerator, turning over once or twice to make sure the marinade gets all over the meat.
Remove the rack from the fridge about 1/2 hour before cooking to warm up a bit.
Preheat oven to 450 degrees F.
Remove from the plastic bag and place the rack on a roasting pan (sprayed with cooking oil) so that the fat side is up and the bones are curving down. Roast for 35 minutes, or until your meat thermometer registers 135 degrees F.
Remove from oven and let rest, covered in foil, for 15 minutes. Slice between the bones to serve and enjoy!