Vegan Warning: This post contains graphic content.
This is a 1¼ lb. rack of American lamb, perfect for two. American lamb comes mostly from Colorado. It is grain fed and tastes less “gamey” than its imported counterpart which is typically grass fed. Does that make it better? Not really, just different. It all comes down to your personal taste.
“Frenching” the ribs makes for a nicer presentation. It’s completely optional, but is very easy to do with a sharp paring knife.
Make a quick rub: A large clove of garlic, chopped, about 1 tablespoon each of chopped parsley and fresh rosemary and 1 teaspoon of kosher salt. Add a few drops of olive oil to bind it. Mix well.
Massage the entire rub into the fat side of the rack, then preheat the over to 425°F.
Roast fat/rub side up for 25 minutes to get to a medium rare.
Remove from oven and let rest for 10 minutes.
Slice into chops and plate.
Served with asparagus.