'Rack of Lamb' might sound fancy, but it's just like any other roast. This is definitely worth the effort. This one is seasoned simply for roasting. Then, it's sliced and served as tasty meat lollipops. I spooned some cherry jam on top in the last five minutes of roasting. Easy!
Ingredients
rack of lamb (with 6 to 8 ribs)
1 to 2 teaspoons za'atar (my blend is in this recipe post)
1 teaspoon salt
1 /2 teaspoon black pepper
olive oil (I used the Garlic Olive Oil at The Quail & Olive)
cherry jam (or use whatever jam or jelly you have), approximately 4 Tablespoons
Also needed a roasting pan fitted with rack
Procedure
Preheat oven to 450 degrees Fahrenheit. Rub lamb with spices, salt, and pepper. Place the lamb in a roasting pan, fat-side up, and drizzle liberally with olive oil.
Place pan in the oven and roast for 25 minutes. Turn the lamb, fat-side down this time, and return to the oven for an additional 10 minutes. Flip the lamb fat-side up and spread jam over the meat. Return it to the oven for another 5 minutes for medium-rare meat. Cook longer, if you prefer your meat more done than that.
Transfer lamb to a carving board, stand rack upright and let rest for 10 minutes. Carve in between the rib bones and transfer to plates.