High-Heat Roasted Rack of Lamb with Coconut Sugar and Black Pepper Crust

1.Preheat your oven to 250°C (482°F).

2.In a small bowl, combine the coconut sugar, freshly cracked black pepper, and rock salt. Mix thoroughly until uniform.

3.Pat the rack of lamb completely dry using paper towels. This is crucial for a good crust.

4.Drizzle the entire surface of the lamb rack with olive oil, ensuring an even, light coating.

5.Generously press the coconut sugar and spice mixture onto all sides of the lamb rack, creating a thick, even crust.

6.Place the crusted rack of lamb, fat-side up, in a roasting pan or on a wire rack set inside a baking sheet.

7.Roast in the preheated 250°C oven for 15 to 20 minutes for medium-rare (internal temperature of 55°C/130°F), or adjust time based on desired doneness.

8.Once cooked, immediately remove the lamb from the oven and transfer it to a cutting board.

9.Tent the lamb loosely with aluminum foil and allow it to rest for a minimum of 10 minutes before carving between the bones.