Best Ever Rack of Lamb
This recipe proves that simple really is, best.
Every single time I make this recipe, people want to know how to replicate it and make it for themselves at home. My response is always the same: "It's super easy" which is almost always met with a dramatic eye roll, or two. The most difficult part about this recipe has nothing to do with the ingredients and everything to do with the cooking process. Follow my directions - you will have to trust me on this one - and you will, without a doubt, love the outcome. I promise.
Best Ever Rack of Lamb
Ingredients
2 Single Grass-Fed Racks of Lamb (8 bones each)
1 cup Dijon Mustard
10 Cloves of Garlic, minced and crushed in to a paste
Fresh Rosemary (a solid handful), chopped
3 T Grapeseed Oil or Olive Oil
Kosher Salt
Pepper
Method
1. Heat oven to 400 degrees
2. Liberally salt and pepper each rack and set aside
3. In a bowl, combine mustard, garlic paste, and chopped rosemary and set aside
4. Heat a skillet (or stainless steel pan) and add the oil to it. Keep the heat on high and let the oil heat until it starts to smoke - watch carefully - I prefer grapeseed oil for its higher "smoke point" if you have it but olive oil will do in a pinch. Once the oil starts to slightly smoke, add your seasoned racks to the pan.
5. Sear both sides for 2-3 minutes or until golden brown and crusty (it should look like the rack on the right side in the picture above)
6. Remove seared racks and place on a sheet tray. Let cool for 5 minutes.
7. Cover slightly cooled racks with your mustard, garlic, and rosemary paste - don't be shy - spread it on liberally (check out the rack on the left in the photo above).
8. Place both racks in the oven on the sheet tray for 10-12 minutes or until medium rare (125 degrees) - If you don't own a digital thermometer, its worth getting one so that you get the temp right!
9. Let cool for 5-10 minutes before slicing so that the juices do not run out all over your cutting board. Enjoy immediately. You are in for a real treat :)
Sarah Simms