lamb rack

Tender rack of lamb, though expensive, makes an elegant roast for a special-occasion dinner, and it’s quite easy to prepare. A brief marinade of pounded garlic and anchovy, Dijon mustard and olive oil heightens the flavor. For a simple accompaniment, roast small crushed potatoes in the same pan. Each eight-bone rack may be sliced into four thick chops, or eight thin chops, if you prefer.

Rosemary Rack of Lamb With Crushed Potatoes

lamb racks, about 1 1/2 pounds each, preferably frenched (see Note)

Salt and pepper

Dijon mustard

garlic,

anchovy fillets, minced

olive oil

rosemary

parsley,

Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture). Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.

Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.

Heat oven to 400 degrees. With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.

Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes. (Cook to 135 degrees for medium.)

Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.

Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.

Tender, oven roasted rack of lamb is elegant and easy to prepare. You&#039;ll love this lamb rack covered in a simple Mediterranean garlic and herb marinade and cooked for a quick 15 to 20 minutes in a high-heated oven.

Roast Rack of Lamb with Garlic and Herbs

garlic

extra virgin olive

parsley

dry rosemary

red pepper flakes

lamb

Kosher salt and ground black pepper

In the bowl of a small food processor fitted with a blade, add the garlic, olive oil, parsley, rosemary and red pepper flakes. Run the processor until the mixture is well-combined and everything is finely chopped.

Season the lamb all over with kosher salt and pepper.

Rub each rack of lamb all over with the marinade. Let the lamb marinate for 20 to 30 minutes at room temperature (or if you have the time, up to 1 hour).

Heat the oven to 450 degrees F and place a rack on the top 1/3 of the oven.

Arrange the lamb racks (fat side pointing up) on a sheetpan. Place the sheetpan on the top oven rack for 15 minutes. Carefully remove it from the oven and turn the rack of lamb on the other side. Return to the oven and cook for another 5 to 10 minutes depending on how you like your rack of lamb (rack of lamb is typically served rare or medium-rare, but you can also serve it medium).

Remove from the oven and tent with foil. Allow the lamb about 10 minutes to rest (the temperature will rise and the lamb will continue to cook some more).

Cut the lamb chops in between the bones and arrange on a platter to serve. (Add a side of Tzatziki sauce if you like).

https://content.jwplatform.com/videos/1VzMXd1k.mp4

Tender roasted rack of lamb with garlic herb marinade

Roast Rack of Lamb with Garlic Herb Marinade

For rack of lamb that's evenly medium-rare from edge to edge, sous vide cooking is by far the best approach.

Sous Vide Rack of Lamb Recipe

(8-bone) racks of lamb, about 2 pounds (900 grams) total

salt and black pepper

Aromatics, thyme garlic (optional)

(30 milliliters) vegetable, canola, or rice bran oil

unsalted butter

Preheat a sous vide cooker to desired final temperature according to chart above. Season lamb generously with salt and pepper. Place racks in two individual sous vide bags, along with herbs, garlic, and shallots (if using), and distribute evenly. Seal bags using a vacuum sealer, or seal plastic zipper-lock bags using the water displacement method. Place bags in preheated water bath for desired time according to chart above.

Remove lamb from bags and carefully pat dry with paper towels.

Turn on your vents and open your windows. Add vegetable, canola, or rice bran oil to a heavy cast iron or stainless steel skillet set over the hottest burner you have. Preheat skillet until it starts to smoke. Gently place lamb, meaty side down, in skillet, using your fingers or a set of tongs. (Work in batches if pan is not large enough to accommodate both racks.) Add 1 tablespoon butter per rack, along with fresh aromatics. Sear first side, moving rack around pan and basting it with hot melted butter and herbs, until well browned, 30 to 45 seconds. Flip and brown second side, about 30 seconds longer. Transfer to a wire rack set in a rimmed baking sheet to rest, then repeat with second rack if necessary, using fresh butter and aromatics.

Lamb can be immediately carved and served as directed in step 5. Alternatively, allow it to rest for up to 10 minutes while you set the table. To re-crisp, reheat pan drippings until smoking-hot, then pour them over resting lamb racks just before carving and serving.

Transfer cooked lamb to a cutting board. Carve it by holding rack upright (the bones make a good handle) and slicing down after every two rib bones with a sharp knife. You'll have to work your knife around a little bit to find the joint between the vertebrae as you reach the bottom. (Don't force your knife through a bone, or you may chip or dull it.) Serve immediately.

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The most viewed lamb rack recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Roast Rack of Lamb with Garlic and ...

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The most viewed lamb rack recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine