Have the butcher trim (french) the rib bones. In the convection oven, the cooking time is cut by about half, and the lamb turns out beautifully browned and very juicy. When still pink, it is the juiciest. It is best to marinate the lamb for at least an hour or even overnight.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Pat the lamb dry with paper towels. Combine all the remaining ingredients in a zip-top plastic bag; add the lamb, seal the bag, and knead it around the lamb to work in the marinade and coat the meat thoroughly. Let it sit at room temperature for an hour or refrigerate overnight. If refrigerating overnight, bring to room temperature before roasting; this takes about 2 hours.
Step 2
Position the oven racks so that the top rack is 6 inches below the top of the oven. Preheat the oven to convection roast at 500°F. Coat the meat roasting rack that comes with your oven with nonstick spray for easier cleanup. Set the rack over its pan.
Step 3
Remove the meat from the marinade, leaving a coating on the meat. Discard the bag and the rest of the marinade. Place the lamb on the roasting rack, fat side up, place on the top oven rack, and roast for 5 minutes for rare or 8 minutes for medium-rare. Turn the lamb over and continue roasting for 5 more minutes for rare and 8 minutes for medium-rare. Remove the lamb from the oven, cover it with foil, and let it rest for 10 minutes before carving.
Step 4
Cut between the bones of the rack and serve the lamb in 1-rib pieces.
