Ya'll!! Did you know rack of lamb only takes 20 minutes in the oven? SERIOUSLY…this is real… It can take me longer to make a salad some days then to cook a rack of lamb! All you need is a sticky marinade and hot oven! And Boom! You have a fancy dinner with VERY little effort!! #winning!
Alright! Let's get cookin' and spend some thyme together ya'll! Per the usual I included the basic ingredients you need for this recipe, the ingredients I used, and directions to follow along. If you modified something, then skip that step or replace the step with your own ingredient!
Roasted Rack of Lamb
Keep It Simple | Just The Basics:
1-2 Rack of Lamb
2 TBSP Honey
1 TBSP Balsamic
1-2 TBSP High Temp Oil
1 TSP Garlic powder
1 TSP Thyme or Rosemary
1/2 TSP Pepper (or to taste)
1/2 TSP Salt (or to taste)
Thyme For Mine | Make it With Me:
1-2 Racks of Lamb
2 TBSP Honey
1 TBSP Balsamic
1-2 TBSP Grape seed Oil or Sunflower Oil
1 TSP Garlic powder
1 TSP Thyme
1 TSP Fenugreek
1/2 TSP Mural of Flavor
1/2 TSP Pepper (or to taste)
1/2 TSP Salt (or to taste)
Direction Thyme:
1. Remove lamb from fridge and allow to warm up while preparing dinner
2. Preheat oven 450
3. Mix together all ingredients for the glaze
TIP: If the glaze is too tight, add more oil and if it is too loose add more honey...these are just estimations of my usual 'good squeeze' and 'decent shake' measuring system ;o)
4. Spoon glaze on both sides of each rack
TIP: If using 2 racks, bake in same pan by interlocking the exposed bones and resting against each other
5. Bake 15-20 minutes until a minimum of 125 degrees (rare) 130 (med-rare) 145 (medium) and so on
TIP: It will still be red in the middle even up to 150 degrees but definitely done!
6. Remove from oven and allow to rest 5 minutes prior to serving