Roasted Rack of Lamb

A personal favorite! I have been making this since I was away for college in San Francsisco, CA. So simple and yet always elegant looking on the table. A healthier alternative to beef.

YIELD: about 3 servings or 1 hungry Miguel plus Mom (see About).


  • Lamb rack, 7-8 bones french cut
  • 1 tsp. salt
  • 2 tsp. crushed black pepper
  • olive oil



Preheat oven to 425 degrees Fahrenheit. 

Season lamb with salt and pepper. Preheat an oven proof skillet in high heat. Sear lamb for two minutes each on all sides to seal in the juices. Pop in the oven and roast for about 20 minutes for medium doneness. Remove from the oven and cover in foil to rest for at least half an hour. Carve rack to about 2 bones each per serving. Plate with a side of cherry tomatoes and blanched french beans. Fuss-free and guaranteed to satisfy your palate!