Rack of lamb is the most delicately flavored cut. Matched very simply with some morel mushrooms that are sauteed in butter with a little garlic and you have a heavenly flavorful dish that matches beautifully with a full bodied red wine. But to get this beautiful cut of meat to be really tender and juicy you absolutely must let it REST before you cut into it. Let it rest for at least five to ten minutes. The longer the better. If you are worried about it cooling of too much put it on a plate and rest it on top of an open oven door where you just finished roasting it.
Preparing the meat is straight forward. Trim all the fat you can off the rack. Season it with sea salt and fresh ground pepper. Sear it on all sides in a hot pan with a touch of canola oil. Chop some garlic and rosemary into almost a paste and rub it on the outside of the rack. Place the rack in a 350 degree oven for 18-22 minutes depending on its size. Remove it from the oven and tent it very loosely with foil. Then let it REST. That’s it. That’s all you have to do and your rack of lamb will taste five-star good.