Salt-Roasted Rack of Lamb

• 3 cups kosher salt
• 1 rack of lamb
• Freshly ground pepper to taste

1. Preheat the oven to 400 degrees.
2. Spread the salt over the bottom of a medium-size roasting pan.
3. Rub some of the salt over both sides of the rack of lamb.
4. Season both sides with pepper.
5. Roast until the lamb is cooked medium-rare, about 35 minutes.
6. Let stand 10 minutes before carving.

kosher salt, rack of lamb, freshly ground pepper

Taken from cooking.nytimes.com/recipes/7950 (may not work)