Here's a great suggestion from Rumps the Butchers of Warwick for a special recipe for the New Year (Rack of Lamb).

I hope you'll give it a try.

Cheers and Happy New Year

Stuart at thebestofwarwick.

Ingredients:

You'll need the following:
 1 or more lamb rib racks with 7 to 8 ribs each (1.5 to 2 lbs for each rack, each rack feeds 2-3 people)
 2 teaspoons chopped fresh rosemary
 1 teaspoon chopped fresh thyme
 2 cloves garlic, minced
 Pinch of Salt
 Pepper
 2 Tbsp olive oil

Rumps 'Frenched' Rack
Typically you will buy a rack of lamb already "Frenched", or cut so that the rib bones are exposed. We will do this for you at Rumps for no extra cost.

Click Here for 25% Off Voucher for Racks of Lamb in January 2011.

Recipe for celebrating the New YEar

The cooking time will depend on the size of your rack of lamb and of course how rare you like it. A rack of lamb should ideally be cooked rare, or at most medium rare. The instructions below are for a rack 1.5 to 2 lb in size. If you have a smaller roast, reduce the cooking time from 7 minutes to 5 minutes on 400, and use the lower end of the cooking time given at 300. To cook multiple racks lay them out separately on the pan, estimate a roasting time based on just one rack, not the weight of the combined. Of course, use a meat thermometer! This is too lovely and tender a roast to risk overcooking - enjoy!

How to cook your rack of lamb

1) Rub rib rack(s) all over with mixture of rosemary, thyme, and garlic. Sprinkle generously with freshly ground pepper. Place in a plastic bag with olive oil. Spread the oil around so that it coats the lamb all over. Squeeze out as much air as you can from the bag and seal. Ideally, place this in a container so that if the bag leaks, the container catches the leak. For best results, place in the refrigerator overnight. Or, if you are not marinating overnight, let lamb sit in the rub marinade as it comes to room temperature before cooking.

2) Remove lamb rack from refrigerator to 1-2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly)

3) Preheat oven to 400°F, arrange the oven rack so that 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. Sprinkle the rack all over with salt and pepper. Place the lamb bone side down (fat side up) on the pan. Wrap the exposed ribs in a little foil so that they don't burn.

4) Roast at 400°F for 7 minutes, then lower the heat to 300°F. Cook for 7-15 minutes longer until a meat thermometer inserted into the thickest part of the meat reads 125°F (for rare) or 135°F (for medium rare). Remove from oven, cover with foil and let rest for 5-10 minutes.

5) Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.