Ingredients

• 1 whole rack of lamb ribs
• 2–3 tablespoons of extra virgin olive oil
• 2–3 tablespoons of QBA Smoky Flavor

Preparation

1. Dry the rack of lamb with a paper towel to remove all moisture.
2. Remove the excess fat and, if you like, open up a little between the bones so the seasoning penetrates better.
3. Spread olive oil all over (it helps the seasoning to stick).
4. I generously coated all sides with QBA Smoky Flavor.
5. Place in a preheated oven at 400°F (204°C) until it reaches an internal temperature of 145°F (63°C) .
   (This preparation took us about 20 minutes.)
6. Remove from heat and let it rest for about 5 minutes.
7. Separate into individual ribs.
8. I served it with pilaf rice and baked zucchini & squash (recipes in upcoming posts).