Difficulty: Easy
Preheat the oven to 225°C (Th 7). In a bowl, mix salt, freshly ground pepper, dried thyme, and soft butter to form a fragrant paste. Generously spread this mixture over both racks of lamb.
Place the racks on the oven rack and roast in the hot oven for 15 minutes for pink, juicy meat, or longer if you prefer it well done.
Once cooked, let the lamb rest in the oven with the door slightly ajar for 5 minutes. Slice between the ribs just before serving.
Pair this tender, aromatic lamb with crispy potato pancakes (thin potato slices fried until golden) and sautéed artichoke hearts (cooked in olive oil and water until the liquid evaporates and they turn golden brown).
Source: La Cuisine des Parfums by the Scotto Sisters. Éditions du Chêne. This classic French recipe draws on the sisters' decades of culinary expertise for flawless results every time.
