Ingredients
1 rack of lamb, frenched (about 8 ribs)
2 tsp SIDS SALT & PEPPER to taste
1 tsp chicken OXO
1 tsp garlic powder
1 tsp onion powder
10 cloves garlic, keep the skin on
1 small bunch of fresh thyme
½ cup butter, diced
½ cup butter dipping sauce, for serving
Directions
Preheat the oven to 220°C. Rub the lamb with SIDS SALT & PEPPER, chicken OXO, garlic powder, and onion powder. Bring the seasoned rack to room temperature.
Line the bottom of a roasting pan with the garlic cloves, and arrange the rack on top. Place the fresh thyme sprigs around the rack, then arrange diced butter on top of the meat.
Roast the lamb in the oven until an instant-read thermometer inserted into the thickest part of the meat reads 60ºC, for medium-rare. Count on about 25 minutes roasting time.
Remove lamb from the oven. Transfer to a cutting board, cover with foil or baking paper to rest for 10 minutes. (lets the juices flow back into the meat)
Serve with butter dipping sauce.
