Crown Roasted Rack of Lamb: Start to Finish

Lamb prep to finished product. I scored and crowned the lamb myself. Then I seasoned it with salt, pepper, and thyme. Followed by a quick sear fat side down in a cast iron skillet. Tied it into the crown and roasted in a 375 degree oven. The lamb was given a 20 minute rest on the rack.

My lessons learned: a meat thermometer would have made this sooooo much easier.

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