Here's a great rack of lamb recipe for you to try at home...
Roasted Lamb Chops with Rosemary and Sea Salt
In this recipe, racks of lamb are roasted in the oven, which allows the meat to become gently infused with the piney scent of fresh rosemary as it cooks. Using sea salt, rather than conventional salt, helps to create a crust on the lamb.
- 2 racks of lamb, each 1 1/2 to 1 3/4 lb. with 7 or 8 ribs, frenched
- 2 garlic cloves, bruised
- 1 Tbs. coarse sea salt
- 2 tsp. freshly ground pepper
- 2 Tbs. olive oil
- 1 Tbs. finely chopped fresh rosemary, plus several sprigs for garnish
Directions:Preheat an oven to 475°F. Place a roasting pan large enough to hold 2 racks of lamb, in the oven. Alternatively, use baking dishes, each large enough to hold a single rack of lamb.
Rub the lamb and bones with the garlic cloves. Rub all over with the salt and pepper.
In a large nonstick fry pan over medium heat, warm 2 Tbs. of the olive oil. When the oil is hot, add both lamb racks, fat side down, to pan and sear for 1 to 2 minutes. Using tongs to turn and hold the lamb, sear both ends, about 1 minute on each end. Finally, sear the bone side for 1 to 2 minutes.
Transfer the lamb to a platter or cutting board and sprinkle all over with the chopped rosemary. Cover the exposed bones with aluminum foil to keep them from charring. Place the racks, bone side down, in the warmed roasting pans. Roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130° to 140°F for medium-rare, 13 to 15 minutes, or 140° to 150°F for medium, 15 to 20 minutes.
Transfer the lamb to a cutting board, tent loosely with aluminum foil and let rest for about 10 minutes. To serve, cut the racks into chops and arrange on a warmed platter. Garnish with the rosemary sprigs.
Serves 7 to 8 as an appetizer, or 3 to 4 as an entree meat.