Lamb

Rack of Lamb

I have never attempted to cook a rack of lamb before

Once roasted and cut apart, these rack’s of lamb become those great little “Lollipops” you see at Weddings, parties and on the menu of great restaurants , which is typically the only time I would get to eat them

So I decided it was time to jump in, and make these myself, plus they were on sale, which always helps in my decision making process

I have about 2 pounds of lamb here, which came together as two racks of 8 ribs each.  They were already french cut (which means the bones were cleaned of excess meat and fat)

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Now these were french cut and trimmed pretty good, however I’m going to trim a bit more fat from them

Slicing away from you, guide the knife through the fat cap, peeling as you go

I also like to score the silver skin, between each rib (silver skin is a tough “silver” membrane), to allow easier cutting after cooking

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I then season the meat side with a sprinkle of kosher salt and ground black pepper

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Now it is time for a little searing

I cover the bones with some tin foil, this keeps them from charring, which will make the the dish look cleaner

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Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat

Once the pan is hot enough and smoking lightly, lay the lamb racks meat side down and sear 4-5 minutes to develop a crust

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Once seared, remove the lamb from the pan and set aside

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Preheat your oven to 450 F

While the oven heats up, lets make a wet rub for the lamb

We will need 1 tablespoon of Dijon mustard, 1 tablespoon of extra virgin olive oil, 2 garlic cloves, 2 sprigs of fresh rosemary, 1/2 teaspoon each of kosher salt and ground black pepper

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Place the mustard, oil, garlic, salt and pepper in a food processor

Remove the rosemary leaves from the stem and add them as well, discarding the stem

Pulse the mixture a couple times to combine the ingredients

Generously rub the mixture on the meat side of the lamb and place the racks back in the oven proof pan, meat side up

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Roast at 450 F for 15- 18 minutes, or until a thermometer, inserted into the thickest part of the meat, reads 125 F for medium

Remove from the oven and the hot pan and set aside.  Cover loosely with tin foil.  Allow the meat to rest for 10-12 minutes before cutting

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Once the lamb has had a good rest, slice between each rib bone, so you will end up with 2 sets of 8 “lollipops”

Can you say YUM?!

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Enjoy!!!

Simply Sundays! ~ Rack of Lamb

  • Servings: 4-8
  • Difficulty: Medium
  • Print

Ingredients

For the Lamb

2 racks of lamb (french cut)

2 tablespoons of olive oil (for searing)

1 sprinkle each of kosher salt and ground black pepper

For the wet rub

1 tablespoon of Dijon mustard

1 tablespoon of olive oil

2 garlic cloves

2 sprigs of fresh rosemary

1/2 teaspoon each of kosher salt and ground black pepper

Directions

Trim the lamb of any excess fat and score the silver skin between each rib.  Season the meat side with a sprinkle each of kosher salt and ground black pepper.  Cover the bones with tin foil

Heat 2 tablespoons of olive oil in an oven proof pan, until lightly smoking.  Place the lamb, meat side down and sear for 4-5 minute until you develop a crust.  Remove from the pan and set aside

Preheat the oven to 450 F.  Place 1 tablespoon of Dijon mustard, 1 tablespoon of olive oil, 2 garlic cloves, the leaves from 2 sprigs of fresh rosemary and 1/2 teaspoon each of kosher salt and ground black pepper into a food processor and pulse until combined

Generously rub the meat side of the lamb with the mixture and place back into the oven proof pan, meat side up. Roast for 15- 18 minutes, or until a thermometer, inserted into the thickest part of the meat,  reads 125 F for medium. Remove from the oven, remove from the pan and cover loosely with tin foil.  Allow the meat to rest for 10-12 minutes before cutting

Tools used for making this recipe

Lodge Cast Iron Pan

Simply Bamboo Cutting Board

Wilton Recipe Right 3 Piece Cookie Pan Set

KitchenAid 3-Speed Hand Blender

© Simply Sundays 2016
All rights reserved

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