Rack of Lamb with Rosemary
Better to eat rack of lamb than to suffer the rack in The Altarpiece!
Frenched rack of lamb–1lb + for each adult
salt and pepper to taste
Rack of lamb is so easy to prepare–and always so tasty! Rub the lamb all over with salt and freshly ground pepper and allow to sit for a couple of hours.
Lay sprigs of rosemary on the lamb–you can make small indentations between the bones to get more flavor in, if desired.
Roast, fatty side up, in an uncovered dish for 20 (rare) to 25 (more well done) minutes in a medium oven. Let the meat rest for a few minutes before serving.
The Tudors would not have had potatoes, but this is delicious with roasted or boiled fingerling potatoes. Purple potatoes are also excellent with this dish–and you can find them at Kroger!