Ingredients
Scale
- 1 rack of lamb, 1.5–2 lb, 7–8 ribs
- 1 tsp fresh thyme, or dried
- 3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp chili powder
- 2 tbsp oil, olive, vegetable, or avocado
Instructions
- Pat the lamb dry.
- Mix salt, pepper, chili powder, and thyme. Rub over the meat.
- Combine oil and garlic, then rub evenly over the lamb.
- Refrigerate for 30 minutes (optional).
- Preheat oven to 350°F (180°C).
- Heat oil in a skillet. Sear lamb for about 4 minutes per side until browned.
- Transfer to oven and roast for 20 minutes.
- Check temperature (aim for 130–135°F for medium-rare). Cover with foil and cook a bit longer if needed.
- Rest for 5–10 minutes before slicing.
- Cut between the ribs and serve.
Notes
For extra flavor, let the lamb rest in the refrigerator for up to 24 hours after seasoning.
Searing the lamb adds a delicious crust, ensuring a tender center.
Always check the internal temperature for your desired doneness.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 0g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 95mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.