RACK OF LAMB. Are you intimidated? I know I was...since I am feeling feisty these days, I felt that it was necessary to make this challenge my bitch. And how!
So, rack of lamb - go get you some! I once again went with the farmer's market to my favorite "we only kill cute and delicious baby animals" stand and got a frozen 1-pound rack (about 8 "bones," since I don't know the fancy chef term - are they ribs? I have no idea. There are bones involved and I like to eat the meat.) Get them frenched, wherever you get them. Beware beginners, this doesn't mean smooch raw meat, or at least it doesn't in this particular situation. Thaw the meat.
First, we will mix up a simple seasoning...take a bowl and throw in a base of extra virgin olive oil, salt, pepper, garlic powder, onion powder, parsley flakes, celery seed, basil flakes, and oregano and whisk it all together. Put in enough where the seasoning makes the olive oil a thick herby texture. I wish I could tell you how much I used of each, but to be honest, I literally pulled jars off my spice rack, smelled each of them, shrugged my shoulders, and threw some in. There really is no method to my madness. Also, make a dry mixture of everything except the oil.
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| Passed the smell test. |
Pour the oil and herb mixture over the rack of lamb in a shallow baking dish. Coat all sides evenly. Next, rub the dry herb mix all over the rack. Place the fatty side up in the pan. Set it aside and allow the meat to reach room temp so that it cooks evenly.
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| Rub it...rub it good. |
Preheat your oven to 400 degrees. Throw it in for 7 minutes and then turn the heat down to 300. You will cook it for another 10-18 minutes depending on the size of the rack (that's what he said!) and what temp you want it. I like mine rare, so I kept it in for about 12 more mins at 300 degrees.
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| Beautiful, rare lamb, and a really big knife. |
Remove from the oven, cover with foil,and let it sit for 5-10 mins. Then slice between the mystery bones and serve with a side of your choice. (I went with quinoa, which I prepared with garlic. I then threw in some "steam in a bag" veggies in, and then stirred in some cherry salsa to have a sweet, spicy, smokey taste).
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| I'm pretty much an artist. |
