Umami Recipes
Umami Recipes

Dani Moore Recipes

MAIN DISH Rack Of Lamb 




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– 2 racks of Frenched lamb

– Three fresh rosemary sprigs

– 1/2 bunch fresh thyme

– 5 tablespoons extra-virgin olive oil

– salt


– Trim, fat off of lamb and score both sides

– Strip and coarsely chop rosemary and thyme

– Put rosemary, thyme, and olive oil in a bowl and stir it up

– Rub lamb, with Royal, Rosemary, time and refrigerate if you aren’t cooking within the next hour.


– Heat oven to 425° and arrange racks to the middle

– Uncover lamb, and season with salt

– Let’s sit at room temperature for 20 minutes

– Blot lamb with paper towel after 20 minutes

– Heat a large oven safe frying pan over medium heat. Add the extra virgin olive oil to the pan.

– Sear the lamb for 6 minutes

– Stand Lamb up in pan nesting the 2 racks fat side out.

– Please pan in oven for 15 minutes, then reduce the temperature to 325°. Continue roasting until the lamb reaches 160° internal temperature.

– Allowed to rest for 10 minutes and then cut




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