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

Instructions:

  1. Thaw meat to room temperature (so that it cooks evenly) and preheat oven to 400 degrees Fahrenheit.
  2. Drizzle oil over racks and massage into the meat.  Rub seasonings into the meat and sprinkle generously with salt and pepper.
  3. Wrap pieces of bacon around the rack.  Secure with toothpicks if needed.
  4. Place racks bone side down (fat side up) in a pan and wrap exposed bones in foil so they don’t burn.
  5. 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.
  6. 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.
  7. Enjoy!

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