As promised in my deal of the week posting here is an easy rack of lamb recipe. Rack of lamb is one of my all time favorites. I have been making it for years – trying new ideas each time – and it always works. The one thing that I always do is sear the outside of the meat in a cast iron pan before putting it in the oven. Browning the outside seals in the juices and ensures flavorful results every time. The following recipe is easy, simple delicious and relatively inexpensive when using meat that is purchased on sale.
- 1 (8 rib) frenched rack of lamb (It often comes frenched for you at the grocery store but the butcher can also do this for you)
- salt and pepper
- 3-4 tbs finely chopped fresh herbs such as parsley, thyme and rosemary (Or substitute in some dry herbs with fresh. (For this recipe I used 3 tbs chopped parsley, 1/4 tsp dried thyme, 1/8 tsp dried rosemary because that is what I had on hand)
- 1 tbs grainy Dijon mustard
- 1 finely chopped garlic clove
- 1/2 slivered garlic clove
- 1/2 chopped garlic
- olive oil
- 1 tsp parmesan (Optional)
Step 1: Take lamb out of the fridge a half hour to an hour before cooking.
Step 2: Season the lamb all over with a light sprinkling of pepper, salt, 1/2 chopped garlic and 1 tbs of olive oil. Rub the seasoning and oil onto the meat. Set aside.
Step 3: With a sharp knife make small incisions on the bottom of the lamb near the bone and put the garlic slivers to the holes. For this rack I put 7 small pieces of garlic inside of it as you can see below.
Step 3: Preheat oven to 450 degrees
Step 4: In a bowl combine the mustard, minced garlic, splash of olive oil and herbs. Set aside.
Step 4: Heat a small amount of olive oil in your cast iron pan over high heat and sear the rack fat side down for 2 minutes. Using tongs pick up the meat and sear the other side for 2 minutes. The meat will sizzle like crazy in the pan but don’t worry it will be fine – don’t poke at it, or play with it because you risk losing the tasty tasty juices.
Step 5: Take the lamb out of the cast iron and put garlic and herb mixture on it and sprinkle it with the parmesan.
Step 6: Put the lamb bone side down back into the cast iron pan and roast the lamb in preheated oven for 12-15 minutes. The lamb pictured here was cooked for exactly 12 minutes. A meat thermometer will help you know when it is ready if you can’t tell by the touch.
Step 7: Let it rest for 5-10 minutes lightly covered.
Step 8: Carve between the ribs to get 8 pieces and plate them on top of mashed potatoes or rice.