I've always thought that making a rack of lamb looked liked a lot of fun but I had never done it myself. So today I went over to my local Whole Foods and bought a nice looking rack. At about $16 per pound you want to make sure that you prepare your rack of lamb correctly so I did quite a bit of reading on the right technique.For the most part it turned out fine - the most difficult part was trimming the rack. I had a lot of trouble trimming a layer of fat off the rack but ultimately I cleaned it up pretty nicely. After giving it a quick sear I roasted the lamb in the oven at 425 degrees for about 15 minutes to get the internal temperature to 135 degrees. The lamb turned out to be cooked just about to how I like it (I may have left it in the oven about a minute too long) and the roasted potatoes and arugula salad were good too. My only disappointment was the red wine pan sauce that I made while the lamb was resting after I took it out of the oven. The sauce turned out thin and oily. I'll do better on that next time.
