WebInstant Pot Lamb Chops Lamb ribs, rack, visible fat eaten, 16 Ribs (25.96oz, 736g) McCormick Rubbed Sage, 1 tsp Ground
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Instructions 1 Season the lamb racks with lemon juice and season with salt and pepper on both sides. 2 Rub the garlic all over them and sprinkle with rosemary. 3 Set the racks fat side up on a large rimmed baking sheet lined with foil if desired and let stand for 1 hour. 4 Preheat the oven to 450°F. More items...
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Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed ribs in a little foil so that they don't burn.
Allow the lamb to marinate for a couple hours or even overnight. Place lamb racks in roasting pan. Place rosemary sprigs in pan. Check lamb with a thermometer at about 20-25 minutes. The lamb will be medium rare at about 140 degrees Cook longer if needed to reach desired temperature. Cover with foil and let rest for a few minutes.