Rack Of LambFrom 55to64 7 years ago
- I frenched rack of lamb, 8 ribs shopping list
- 3 cloves of garlic, crushed, chopped fine, or run through a garlic press shopping list
- 1 teaspoon dried rosemary shopping list
- 2 teaspoons kosher salt or 1 teaspoon table salt shopping list
- 1/2 teaspoon black pepper shopping list
- 1 teaspoon extra virgin olive oil for paste shopping list
- 1 tablespoon extra virgin olive oil for sauteing. shopping list
How to make it
- Have your butcher french the rack of lamb. Frenching removes the sinew or tissue above the eatable meat on the ribs.
- Make a paste with the remaining ingredients, crushing the rosemary to release the oils.
- Rub the paste over both sides of the rack, concentrating most of the paste on the side with the layer of fat.
- Cover the rack with plastic wrap and place in the refrigerator for a minimum of two hours, but no more than four hours.
- Heat oven to 400 degrees.
- Take lamb from the refrigerator and remove most of the paste.
- Place the tablespoon of olive oil into a large saute pan and heat over a medium-high heat.
- When oil is hot, place rack, fat side down, into saute pan.
- Saute the lamb about 7 or 8 minutes or until the lamb is seared and is colored a golden brown.
- Remove lamb from pan and place in a roasting pan, fat side up.
- Roast lamb until an instant thermometer reads about 125 degrees (for rare meat). This can take anywhere from 25 to 40 minutes depending on the rack you have.
- Remove the rack from the oven and cover with foil for about 8 to 10 minutes.
- When ready t to serve, cut the rack in half. Place the meat end of the rack on the serving platter, having the ribs intersect as in the photo.
- Serve with your favorite sides. We had asparagus baked with Boursin garlic cheese, fresh bread dressing, mashed potatoes.
The Cook55to64 River Forest, IL
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