Chris' Recipes

Bon Appetite!

Baked rack of lamb

Written By: Chris - Jun• 01•14

I think some people think that preparing rack of lamb at home can seemed overly intimidating, but really it’s quite easy to make and takes no time at all.  Rack of lamb is an elegant alternative to some of the more common meat entrees like beef, pork and poultry. You can purchase frenched racks, whereas the ends of the rib bones are stripped of their meat from your local Costco or even Trader Joes for a pretty reasonable price. The Frenched racks of lamb cook more evenly and are easier to eat, and I think they have a nice presentation. Lamb supports a wide variety of flavors. You can choose which ever way you like to season it and the process of roasting a rack of lamb in the oven is straightforward and relatively simple.

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Ingredients: 

1 pound Rack of Lamb, Frenched
2 Tablespoons Spinach Pesto
1-2 Tablespoons Extra Virgin Olive Oil
Salt & Pepper, to taste

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Heat a dry cast iron skillet over high heat until smoking hot and preheat the oven to 350 degrees.    Meanwhile, you can trim the extra fat off of the outside of the rack if you want, but you don’t have to.pat lamb dry and rub meat all over with salt and pepper.

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Rub the meat portion with the prepared pesto, completely on top and bottom of rack.  Place rubbed meat into a ziplock bag that has been lined with the olive oil.  Seal and allow meat to come to room temperature.

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Sear and brown rack on all sides, about 10 minutes per rack.  You don’t have to get the ends of the rack.

Transfer the pan into the oven and roast for 15 minutes.  Cover lamb loosely with foil and roast until thermometer inserted into center of the thickest part of the meat registers 120 degrees.  If you prefer your meat more done, cook an additional five to ten minutes.  Once done, allow to rest, covered for ten more minutes as the internal temperature will continue to rise to 125 to 130 degrees for medium-rare.

Cut each rack into 4 double chops.  I served the lamb chops with a cauliflower and mashed potatoes with white truffle oil, eggplant, ricotta, and mozzarella stew with homemade red sauce, and a warm beat and arugula salad.  Bill chose to pair this meal with a 2007 Schafer One Point Five and it was simply delicious!

Enjoy!
Cheers!
~ Chris

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