INGREDIENTS
1 rack of lamb (8-ribs, serves 2-3 people)
Savenor's Rosemary Garlic Dry Rub
2 TBSP olive oil or cooking oil
ALSO GOES WELL WITH THIS RECIPE:
Savenor's Housemade Lamb Demi-Glaze
STEPS
Preheat oven to 500F.
Lightly score the fat side of the rack, creating a crisscrossing mark.
Baste with a coating of olive or cooking oil.
Fold a double strip of aluminum foil over the exposed ribs to prevent burning.
Rub Savenor's Rosemary Garlic dry rub all over the muscle, avoiding the frenched bones, let sit for 10 minutes.
Place the lamb rack on a roasting rack with the fat side facing up.
Roast for 10 minutes and 500F and reduce heat to 350F and roast for another 15 minutes.
For a rosy rare, the internal temperature should be at 125F.
Remove the rack from the oven and let rest 5 minutes before carving.
If using Savenor's Housemade Lamb Demi-Glaze, heat up the glaze on low heat with a teaspoon of water, stir until warm, drizzle over the lamb chops.
Bon Appetit!