Whole Lamb Rib Rack Roast (Frenched)

Name: Whole Lamb Rib Rack Roast (Frenched)
Cuisine: Israel
Ingredients: 2 racks (~3–4 kg total) Lamb rib rack (frenched, 8–10 ribs); 8 tbsp Olive oil; 12 cloves (crushed) Garlic; 6 sprigs Fresh rosemary; 6 sprigs Fresh thyme; 6 tbsp Fresh lemon juice; 3 tbsp Paprika (sweet); 2 tbsp Cumin (ground); to taste Salt & black pepper

A recipe from Israel.

🇮🇱 IsraelhighProteinovenRoastimpressivecelebrationmediterranean

Nutrition (per serving)

880Calories

68 gProtein

12 gCarbs

68 gFat

2 gSugar

1500 mgSalt

Ingredients

2 racks (~3–4 kg total) Lamb rib rack (frenched, 8–10 ribs)
8 tbsp Olive oil
12 cloves (crushed) Garlic
6 sprigs Fresh rosemary
6 sprigs Fresh thyme
6 tbsp Fresh lemon juice
3 tbsp Paprika (sweet)
2 tbsp Cumin (ground)
to taste Salt & black pepper

Method

Preheat oven 160°C (325°F).
Score fat cap lightly → rub racks with olive oil, lemon juice, crushed garlic, rosemary, thyme, paprika, cumin, salt & pepper.
Let sit 30–60 min at room temperature.
Place racks in large roasting pan (bone-side down).
Roast 1.5–2 hours until internal temperature reaches 60–63°C (140–145°F) for medium-rare.
Rest 15–20 min → carve between ribs → serve with pan juices, tahini, and Israeli salad.