Roast Whole Rack of Lamb
Hello friends!
Yesterday for Easter I did a rack of lamb roast that came out so amazingly delicious, and it was so easy, that I feel compelled to get the recipe into the world. You do need a cast iron (or at least an oven safe) pan for this one. Please DO NOT use a nonstick coated pan, because you risk ruining it with the high temperature you need to properly prepare this most excellent main course.
This recipe has very common everyday ingredients that you can easily buy at any grocery store these days too. So, bonus!
Roasted Rack of Lamb
Whole rack of lamb (8-9 rib bones, I buy my lamb at Costco)trimmed of excess fat and silver skin
1/4 cup good quality olive oil (I use Kirkland Organic)
1/2 lemon, juiced- about 1/4 cup
2 Tbs. chopped fresh rosemary
2 cloves garlic, minced
Salt and pepper
Generously coat the lamb with salt and pepper on all sides. In a zip top bag, add the olive oil, juice, rosemary, and garlic. Mix it to combine.
Lower in the lamb. Place a straw into the bag, holding onto one end. Close the bag tightly to the straw. If you have a fancy vacuum food system, feel free to use that instead of this method.
Suck as much air out of the bag as you can. QUICKLY remove the straw and seal the bag shut.
Place the lamb into the fridge and allow to infuse for about 24 hours.
Preheat the oven to 375F. Over high heat bring a cast iron pan to smoking hot. Remove the lamb from the bag, and wipe off any excess infusion oil. Sear the lamb on all sides. About 1 minute per side
Place the seared lamb in the pan into the oven, and roast until the internal temperature is about 120-130F. This will give you a lovely medium rare doneness.
Evacuate the lamb from the pan to a cutting board, and cover with foil. Allow the meat to rest 5-7 minutes. Cut the lamb along the bones into “chops” and serve with the sides of your choice. Enjoy!!!
Yesterday for Easter I did a rack of lamb roast that came out so amazingly delicious, and it was so easy, that I feel compelled to get the recipe into the world. You do need a cast iron (or at least an oven safe) pan for this one. Please DO NOT use a nonstick coated pan, because you risk ruining it with the high temperature you need to properly prepare this most excellent main course.
This recipe has very common everyday ingredients that you can easily buy at any grocery store these days too. So, bonus!
Roasted Rack of Lamb
Whole rack of lamb (8-9 rib bones, I buy my lamb at Costco)trimmed of excess fat and silver skin
1/4 cup good quality olive oil (I use Kirkland Organic)
1/2 lemon, juiced- about 1/4 cup
2 Tbs. chopped fresh rosemary
2 cloves garlic, minced
Salt and pepper
Generously coat the lamb with salt and pepper on all sides. In a zip top bag, add the olive oil, juice, rosemary, and garlic. Mix it to combine.
Lower in the lamb. Place a straw into the bag, holding onto one end. Close the bag tightly to the straw. If you have a fancy vacuum food system, feel free to use that instead of this method.
Suck as much air out of the bag as you can. QUICKLY remove the straw and seal the bag shut.
Place the lamb into the fridge and allow to infuse for about 24 hours.
Preheat the oven to 375F. Over high heat bring a cast iron pan to smoking hot. Remove the lamb from the bag, and wipe off any excess infusion oil. Sear the lamb on all sides. About 1 minute per side
Place the seared lamb in the pan into the oven, and roast until the internal temperature is about 120-130F. This will give you a lovely medium rare doneness.
Evacuate the lamb from the pan to a cutting board, and cover with foil. Allow the meat to rest 5-7 minutes. Cut the lamb along the bones into “chops” and serve with the sides of your choice. Enjoy!!!
I like the step by step pictures.
ReplyDeleteThank you. I do too.
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