Lamb is my first choice when ordering at a fancy restaurant. I love this tender meat for its earthy flavor and connection to our Jewish heritage. Almost all of our biblical leaders were shepherds- Moses, King David etc. and lamb played an important role in their livelihood. Sheep are so deeply embedded in our history that most of our important holidays utilize them in some way: sounding the shofar (rams horn) on Rosh Hashanah and the lamb shank in our seder for Pesach.

When I began cooking I was intimidated by this rich meat, but with the right tools (meat thermometer) I have found that lamb is easy to make! This recipe is a beautiful main course for a special Shabbat or Holiday dinner. Lamb naturally has a strong flavor so pairing with simple ingredients and flavors (rosemary) enhances the flavor without overwhelming your guests palates.

{Gluten Free, Meat}

Serves 4


  • 2 (8-rib) frenched racks of lamb. Cut each rack to create four four-rib portions.
  • 1 1/2 tablespoons of olive oil
  • 3 garlic cloves
  • 1 tablespoon of thyme (5-6 sprigs)
  • 1 1/2 tablespoons of rosemary chopped (3 sprigs)
  • 1/2 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper


  1. Whisk together the last six ingredients in a small bowl. Coat each lamb portion in the herb mixture and place the lamb in a ziplock bag and let marinate in the refrigerator overnight. If you forget, just let marinate for a few hours before cooking.

FullSizeRender (19)2. Preheat the oven to 400 degrees F (200 degrees C). Remove the lamb racks from the marinade and add a dash of salt and pepper. Sear the lamb fat side down in a saute pan over medium heat until golden brown in color (around 10 minutes). Quickly brown alternate sides.

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3. Cook in a roasting pan with the fat side up for 20 minutes. Remove from oven and register temperature by sticking the meat thermometer in the center of the lamb. Once it reaches 120 degrees F cook an additional 5-10 minutes more. Remove from oven and register the temperature again. 135 degrees F is Medium. I like my lamb rare so that is around 125 degrees F. Cook a bit longer if you like yours more well done. Let the meat rest for ten minutes covered with tinfoil before serving.

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