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)
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
I then season the meat side with a sprinkle of kosher salt and ground black pepper
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
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
Once seared, remove the lamb from the pan and set aside
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
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
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
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?!
Enjoy!!!
Simply Sundays! ~ Rack of Lamb
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
Wilton Recipe Right 3 Piece Cookie Pan Set
KitchenAid 3-Speed Hand Blender
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