Elegant rack of lamb is the perfect recipe for entertaining and the holidays.

I live for lamb chops.

So, when my father sent me on a mission to make rack of lamb (what?

Rack of lamb cut into chops on cutting board

Simply Recipes / Ciara Kehoe

Eight lamb chops in a row?)

I was all over it.

The trick is to not go overboard with the herbs.

Rack of lamb cut into chops on white platter with 2 glasses of wine and utensils

Simply Recipes / Ciara Kehoe

The lamb tastes so good on its own.

The seasoning should complement the lamb, not dominate it.

Any meat that is a darker red is showing signs of age and won’t be as tender.

Method shot - raw rack of lamb on pan

Simply Recipes / Ciara Kehoe

Look for firm white fat and pink meat that is fine grained.

Because racks of lamb are not that cheap, and it’s something we don’t cook that often.

A meat thermometer takes all the guesswork out of cooking the rack of lamb.

Method shot - Rack of lamb marinating in bag with garlic cloves rosemary and thyme on the side

Simply Recipes / Ciara Kehoe

Insert the meat thermometer into the thickest part of the meat to test the doneness.

It should read 125F for rare or 135F for medium rare.

Remember: the temperature still will rise a bit after you take it out of the oven to rest.

Method shot - scored raw rack of lamb marinated closeup

Simply Recipes / Ciara Kehoe

Keep it in an airtight zip-top bag in the fridge until showtime.

Just be sure to bring it out 1 1/2 to 2 hours before roasting.

You want it to reach room temperature for even cooking.

Method shot - raw rack of lamb on aluminum foil

Simply Recipes / Ciara Kehoe

you’ve got the option to also ask your butcher to French them for you.

For directions on how to French them yourself, seeHow to French a Rack of Lamb.

These instructions are for a rack between 1 1/4 and 2 pounds.

Method shot - thermometer showing 125 degrees

Simply Recipes / Ciara Kehoe

Figure each rack feeds 2 to 3 people.

Rack of lamb should be cooked rare, or at most, medium rare.

Rub with salt and freshly ground black pepper.

Method shot - Rack of lamb covered in aluminum foil

Simply Recipes / Ciara Kehoe

Place in a thick plastic bag with olive oil.

Spread oil around so that it coats the lamb rack(s) all over.

Squeeze out as much air as you’re able to from the bag and seal.

Rack of lamb cut into chops on platter with rosemary

Simply Recipes / Ciara Kehoe

Place in a container to catch any leaks.

Arrange the oven rack, so the lamb will be in the middle of the oven.

Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.

Rub the rack all over with more salt and pepper.

Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil.

Wrap the exposed rib bones in a little foil so they don’t burn.

Then, lower the heat to 300F.

This is too lovely and tender a roast to risk overcooking.

Remove from oven, cover with foil, and let rest for 15 minutes.

Cut lamb chops away from the rack by slicing between the bones.

Serve 2 to 3 chops per person.