This was the first time I made rack of lamb. I’d always thought of it as pretty daunting. But it might have been the easiest, least requiring of hands-on prep time cut of meat you can make. The lamb is naturally flavorful and really only requires simple herbs, garlic, and salt and pepper to season it.
The only way you can really go wrong is by over-seasoning or salting it, or overcooking it. The herb rub consists of chopped fresh rosemary and thyme, minced garlic, coarse salt, and black pepper. A little goes a long way. Then you slather on some olive oil.
Recipe after the jump.