Chris' Recipes

Bon Appetite!

Roasted Rack of Lamb

Written By: Chris - Jan• 06•14

Bill and I both enjoy eating lamb, but as a treat because it is red meat after all.  It’s not all bad and is a great source of protein, iron and zinc.  It also delivers a healthy dose of vitamin B12 and niacin.  Keep in mind that as with most other red meats, lamb is relatively high in fat—particularly saturated fat so you can lower the fat content by trimming visible fat; and be sure to drain off the fat drippings.  It is a higher priced meal option, but the flavors are unique and can’t be beat.

Some might think cooking a rack of lamb sound difficult or fancy, but I can tell you that preparing this cut of lamb is hands down one of the most simple preparations you can make.  I purchase racks of lamb from Costco, that have already “frenched”, which just means that the rib bones are exposed.  These come packaged ready to prepare and more often you shouldn’t even have to remove any fat.  I’ve found that Costco is the most affordable in our area and offers both Australian or New Zealand lamb.  These are leaner and less expensive then other cuts.  Each rack typically has 7 to 8 ribs and is more than enough for Bill and I; we usually have a couple of ribs left over.  This is a classic, simple preparation of a rack of ribs and I encourage you to give it a try!

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Ingredients: 

1.5 lb. Rack of Lamb, frenched
1 to 2 Tablespoons Fresh Rosemary, chopped
1 to 2 Tablespoons Fresh Thymechopped
2 Garlic Cloves, pressed
2 Tablespoons Extra Virgin Olive Oil
Salt & Pepper, to taste

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Chop fresh herbs and ruub rib rack (both sides) with mixture of herbs, oil and garlic.  Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil.

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Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.  Spread mixtures around with hands so that it coats the lamb rack completely.  Squeeze out as much air as you can from the bag and seal.  You can place in the refrigerator overnight or let lamb rack marinade as it comes to room temperature for about an hour before cooking.

Preheat oven to 400 degrees.  Season the rack with salt and pepper and place the lamb rack (bone side down, fat side up) on the pan. Wrap the exposed ribs in foil to prevent burning.

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Bake uncovered for about 10 minutes, then lower the heat to 350 and cook for ten 10 to 15 minutes longer (depending on the size of the lamb rack, or one of the lamb racks if you are cooking more than one).

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Use a meat thermometer inserted into the thickest part of the meat and cook until it reaches 125 degrees a for rare or 135 for medium rare.  Remove from oven, tent with foil and let rest for 5-10 minutes.  Keep in mind that once the rack is pulled out of the oven, the temperature will continue to climb a few degrees.  Cut lamb into chops serving two to three chops per person.

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We enjoyed our chops with creamy polenta and fresh green beans with onion and red pepper.  It paired wonderfully with the 2007 Pine Ridge, TESSITURA from Napa Valley.

Enjoy!
Cheers!
~Chris

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