Fall is here.
With the changing leaves, and chilly temperature comes the desire for rich, flavorful dishes to usher out the light, refreshing ones of summer.
Rack of lamb has always intimidated me with its fancy presentation, and the ability to truly destroy it by over or undercooking it. However, I took up the challenge and the result was juicy, tender, and downright delectable.
Rosemary Rack of Lamb
Pleadings & Pasta 2013
1 Rack of Lamb
Olive oil
5-7 Sprigs of Rosemary
4-6 cloves of garlic
Salt and pepper to taste
1. Generously salt and pepper the rack of lamb. Crumble the rosemary sprigs and rub vigorously into the meat on both sides. Wrap the meat in plastic wrap and put in fridge for 2 hours.
2. Remove lamb from fridge and let sit at room temperature for 30 minutes, still wrapped.
3. Heat up a skillet to medium to high heat. Remove lamb from wrap, and brown the lamb on both sides (about 3-4 minutes per side). Meanwhile heat up the oven to 400 degrees.
4. Transfer the rack to a pre-heated cookie sheet wrapped in foil and place in pre-heated oven.
5. Cook for 12-15 minutes and then flip and repeat. Regularly check the lamb to determine how cooked the inside is. Some of my guests prefer their lamb more “well” whereas others like it more rare.
6. Remove and transfer to a cutting board. Slice according to the bone, and serve with mashed potatoes, asparagus, or your side of choosing!
Eat with all of your heart,
G
Pleadings & Pasta 