don't let lamb intimidate you. trust me when i say that a rack of lamb is one of the easiest and fastest and tastiest meats you can cook. all it takes is a few ingredients to smear on this bad boy, a toss in the oven, and you're good to go.
this is the perfect meal to make for a holiday, a Sunday, or just a Wednesday. got someone to impress? cook a rack of lamb! want to sit on the sofa and watch Jersey Shore? cook a rack of lamb!
if you're feeding a large group you can roast about 3 racks at time. an average eater will be satisfied with two chops, and bigger eaters can take down 3 or 4. i love this dish with turnips. if you've never had them, you should definitely try them! parsnips or carrots are also a good pairing. i sometimes do half turnips and half brussels sprouts if i'm feeding a crowd.
you can make a pan sauce from the drippings. deglaze the roasting pan with a 1/4 to a 1/2 cup of beef broth, a little salt to taste, and you've got yourself some au jus. a little horseradish, dijon mustard, or mint jelly is perfect for dipping a chop.
i always cook this to a medium rare, but you can leave it in the oven for a few extra minutes to get it as done as you want: 145 - medium rare, 160 - medium, 165 - well done.
leftovers are devine. chop or slice them up, throw in a skillet with some butter. topped off with some gruyere or white cheddar, and serve with a salad. if you're craving some a sandwich, try a crusty baguette...mmm, that's what i call leftovers!
this is the perfect meal to make for a holiday, a Sunday, or just a Wednesday. got someone to impress? cook a rack of lamb! want to sit on the sofa and watch Jersey Shore? cook a rack of lamb!
if you're feeding a large group you can roast about 3 racks at time. an average eater will be satisfied with two chops, and bigger eaters can take down 3 or 4. i love this dish with turnips. if you've never had them, you should definitely try them! parsnips or carrots are also a good pairing. i sometimes do half turnips and half brussels sprouts if i'm feeding a crowd.
you can make a pan sauce from the drippings. deglaze the roasting pan with a 1/4 to a 1/2 cup of beef broth, a little salt to taste, and you've got yourself some au jus. a little horseradish, dijon mustard, or mint jelly is perfect for dipping a chop.
i always cook this to a medium rare, but you can leave it in the oven for a few extra minutes to get it as done as you want: 145 - medium rare, 160 - medium, 165 - well done.
leftovers are devine. chop or slice them up, throw in a skillet with some butter. topped off with some gruyere or white cheddar, and serve with a salad. if you're craving some a sandwich, try a crusty baguette...mmm, that's what i call leftovers!
ingredients:
feeds 3
feeds 3
1 rack of lamb
2 minced garlic cloves
2 minced garlic cloves
1 teaspoon salt
1 tbsp fresh chopped rosemary
1 tbsp fresh chopped thyme
1/2 tsp fresh ground pepper
1 tbsp and 2 tsp extra-virgin olive oil
2 large turnips (size of softballs)
preheat oven to 425 degrees fahrenheit.
preheat oven to 425 degrees fahrenheit.
rinse and dry turnips. cut into 1" cubes. place them onto a roasting pan, and toss with a tbsp of olive oil and a pinch of salt. put them into the oven, cause they need a head start.
rinse and pat the rack of lamb dry with paper towels. mix garlic, rosemary, thyme, salt, pepper, and remaining olive oil. rub the rack with the mixture. i usually sear the meat-side of the rack in a large pan for 2 minutes to caramelize and get a good crust. but, you can totally skip that step.
pull hot roasting pan out of the oven and place the rack of lamb right on top of the turnips, meat-side up.
roast 15 to 20 minutes or until the thickest part of meat reaches 145 degrees fahrenheit. transfer the racks to a carving board, and let them rest for 10 minutes.
carve them between the rib bones. serve with turnips.
did you like this post? i love hearing from you. leave me a comment or share with a link below!
No comments:
Post a Comment