One of the ways John and I celebrate fun occasions is with food. We are both huge foodies, and often will treat ourselves to a nice meal when a celebration is in order. One of these said celebration meals is rack of lamb. Yum, just thinking about it gets me excited!
A few weeks back I made rack of lamb a different way than I usually would – rubbed with spices and wrapped in bacon. It was pretty delicious so I thought I’d share the recipe here! Let me know what you think in the comments below!
Ingredients for each rack of lamb:
- 2 tsp. rosemary
- 1 tsp. thyme
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp. olive oil.
- .5 lb. farm raised organic bacon
- Thaw meat to room temperature (so that it cooks evenly) and preheat oven to 400 degrees Fahrenheit.
- Drizzle oil over racks and massage into the meat. Rub seasonings into the meat and sprinkle generously with salt and pepper.
- Wrap pieces of bacon around the rack. Secure with toothpicks if needed.
- Place racks bone side down (fat side up) in a pan and wrap exposed bones in foil so they don’t burn.
- Position racks in the middle of the oven and roast at 400 for 7 minutes. Then lower the heat to 300 and cook for 7-15 minutes longer (depending on the size). Test to see if they are done by inserting a meat thermometer into the thickest part of the meat. Thermometer will read 125 degrees F for rare or 135 degrees for medium rare.
- Remove the racks from the oven, cover with foil, and let them rest for 5 minutes before serving. This will keep them nice and moist.