Happy Easter weekend everyone! I hope you are all enjoying your weekends! I got a long weekend off from work, which I’m fully enjoying as a relaxing 3 days and doing pretty much as little as possible. Sometimes you just have to recharge ya know? Anyway, I made this rack of lamb a few nights ago and thought I would share it with you in the event that you haven’t decided what to make for Easter dinner yet.
- 1 rack of lamb (I got mine already cryovac-wrapped from the Fresh Market–it came already Frenched/trimmed but next time if I can find one that isn’t pre-done, I’ll do a tutorial on how to prepare lamb)
- 2 small sprigs of Rosemary
- About 6 fresh Sage leaves
- 2 Garlic cloves, chopped
- 1-2 Shallots, diced
- ½ cup good red wine (I used a Syrah)
- Salt and pepper to taste
- Preheat oven to 450
- Season the lamb with salt and pepper, to taste
- In a large skillet (that can go in the oven–I used AllClad), heat a little olive oil over medium-high heat (approximately 2 TBSPs)
- Brown the lamb on both sides for a couple minutes each side, starting with the fatty side, to render a bit of the fat off into the pan, then put the lamb back to fat/bone-side down and pour in the wine, and add the garlic, rosemary, sage, and shallots.
- Take the pan and put it in the oven, roasting the lamb for approximately 15 minutes, up to 18, then take the internal temperature with a meat thermometer.
- Remove the lamb from the oven and take it out of the pan, allowing the lamb to rest for about 7-10 minutes before carving. Carve between the bones (there will be a part in between that slices easily, this is where you should slice). Alternatively you can remove every other bone with a very good boning knife, and then slice the lamb to be twice as large.
- After carving your lamb, spoon the reduction over the chops.
The Verdict: I served it with Lebanese Couscous, which can be prepared in any number of ways and I will probably do another post on that if there is interest. I thought this lamb was spectacular…and my boyfriend who formerly did not like lamb, is now a convert. I highly recommend this dish!
Footnote: I used a couple of books to help me out with this one… the Williams-Sonoma Tools & Techniques book (which shows how to clean and prepare a lamb, which I didn’t end up needing because the lamb came pre-cleaned) and The Flavor Bible. I absolutely love The Flavor Bible. It provides enough information so you don’t put together a dish with conflicting flavors but isn’t a “cookbook” so you can make recipes your own. I highly recommend it as well!
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