Nice rack

More rack of lamb!  I have been playing with the seasoning and technique since my last entry (oh darn, so much practice lamb to eat).  Lamb is delicious no matter what, so the trick is to get the right rub to bring out the flavor profile you prefer.

What you need:
8 bone rack of lamb
1.5 tsp lemon thyme
1.5 tsp parsley
2 tsp crushed rosemary
2 cloves garlic
2 tbsp extra virgin olive oil
salt and pepper - 1/8 tsp each
mint jelly for garnish

The players: Even my seasoning represents Bucknell.

Step 1: get your rack, and leave it out of the fridge for about 1 hour before cooking so that it will cook evenly.

Step 2: preheat the oven to 400 and let it heat while you prep your herbs

Step 3: Chop all the herbs and mix them in a bowl with the EVOO and garlic, then add salt and pepper

Step 4:  Score the fat on the lamb - take a sharp knife or set of kitchen scissors and make grid-like cuts on the fatty portion.  Note: some people are tempted to cut the fat off - do NOT do this until AFTER the lamb is cooked, or you lose a lot of flavor.



Step 5: Rub the herb mixture all over the lamb and place the lamb bone side down, fat side up in a baking pan.

Step 6:  Cook the lamb to rare - please do not ruin the lamb with well done!!!  Depending on the size of the rack, this can be anywhere between 7mins and 15 mins, depending on the size.  It will be a light brown on the outside when done.

Step 7: Remove from the oven, let it sit about 2 mins (I hate waiting any longer than that), and then slice between each bone.  Serve with mint jelly and any sides you want! And, obvi, a mojito.

Confession: the beets weren't great with lamb, but I wanted both so I ate both.  Judge all you want.