Oven Roasted Rack of Lamb

Last Friday night, R and I kicked off the weekend with a really lovely dinner of oven roasted lamb, potatoes, and buttered haricot verts. We had been discussing making lamb for quite some time, so when I went to Ottomanelli & Sons for pork belly, I thought that was the perfect place to buy a rack of lamb.

I wasn't looking to do anything too crazy or elaborate. I'm a fan of simple flavors and straight forward cooking. My marinade was easy to make, but delicious. I was also pleased to learn how easy it was to cook the lamb. 

Guess-timating the exact cooking time for that my lamb came out pink in the center, but not raw, was a bit tricky, since I didn't have a meat thermometer or temperature gun. Still, R and I did our best and the lamb cooked perfectly. Not only was it pink in the center, the meat was really succulent and flavorful. Yum!

Ingredients:
- 1 rack of lamb, frenched (about 8 individual chops)*
- 1 tbsp olive oil
- 1 tbsp chopped rosemary (and any other herbs you may enjoy)
- salt/pepper/onion powder/garlic powder, to taste
- PAM

*be sure to have your lamb out for at least one hour before preparing --- you want it at room temperature
Directions:
1. Preheat oven to 450F. Arrange the oven rack so that the lamb sits in the middle of the oven.

2. Chop up your fresh herbs. 
3. Rub the lamb down with olive oil and all of the seasonings. Make sure you rub the lamb all over and ensure that every aspect of the meat is oiled and seasoned.
4. Score the back side (fat) of the lamb. 
5. To protect the bones from burning, cover each bone with aluminum foil. You don't have to wrap tightly, but enough that the foil stays on. 
6. Prepare a roasting pan with aluminum foil. Spray with PAM, to ensure that the lamb doesn't stick. 

7. Place the lamb, bone side down/fat side up, on the pan. 
8. Allow lamb to roast in oven at 450F for about 10 minutes, then lower heat to 300F. Allow lamb to then cook for another 20-25 minutes. (I did this and my lamb came out rare/medium rare). 

9. Remove lamb from oven, cover with foil, and let rest for about 10-15 minutes.
10. Once the lamb has rested, carefully care between the bones to liberate individual chops.
11. Once your lamb is carved and arranged how you want, serve immediately. 
R and I enjoyed some roast potatoes and buttered haricot verts, with our oven roasted lamb. It was really delicious! 
Such a yummy dinner

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