Saturday, March 23, 2013

Rack of Lamb with Herbs and Garlic

( photo)


I once received a rack of lamb as a gift. How great was that? Below is how I prepared it. I suspect that the garlic-herb mixture would be good on any part of lamb. It is now pretty easy to buy a rack of lamb already "Frenched" for you sealed in a cryo-vac pakaged. "Frenched" means the bones or ribs have been scrapped to serve as a kind of "handle."

This recipe is from I did not change one thing, it is that great!
For the Lamb:
  • 2 (8-rib) Frenched racks of lamb, each about 1.5 lbs. trimmed of all but a thin layer of fat
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 teaspoon vegetable oil

Herb Coating
  • 3 large garlic cloves, minced
  • 1/4 cup finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme
  • 2 teaspoons finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • Instant-read thermometer

Preheat oven to 350 degrees.

Brown the lamb:
Heat a dry 12-inch heavy skillet (I use a cast-iron skillet) over high heat until hot, at least 2 minutes. 

Meanwhile, pat lamb dry and rub meat all over with salt and pepper. Add oil to hot skillet, then brown racks, in 2 batches, if necessary, on all sides (not ends), about 10 minutes per batch. Have your hood range on and/or window open. Transfer racks to a small (13 x 9) roasting pan. 

Coat the Lamb:
Stir together garlic, herbs, salt, pepper, and oil. Coat meaty parts of lamb with herb mixture, pressing to help adhere. On middle oven rack, roast 15 minutes, then cover lamb loosely with foil and roast until thermometer inserted diagonally into center of meat registers 120ºF, 5-10 minutes more. Let stand, covered, 10 minutes. Cut each rack into 4 double chops.

Notes: It's important to finely mince the herbs. A rough chop will simply allow them to burn.

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