I think most people get overwhelmed by complex recipes and unfamiliar ingredients. This recipe is the cure for both. It uses a little used main ingredient (rack of lamb) and the preparation is as simple as it gets.
This is essentially a 2 ingredient recipe: lamb and rosemary. The pairing is perfect. You can’t get any more elegant than this dish. In many restaurants this is a signature dish. It takes 2 minutes to prepare and 20 minutes to cook. If you are trying to impress, then you should definitely try this out.
Notice there isn’t a lot of nonsense to overpower the lamb. The lamb has a ton of flavor on it’s own. I recommend simple robust sides to accompany the dish. Check out the roasted Brussels sprouts recipe I did to accompany this dish.
The lamb is not cheap so you might as well make it a splurge meal. A great bottle of Shiraz is called for here, the lamb screams for it.
Note: DO NOT OVER COOK. LAMB COOKED OVER ABOUT 125F IS TERRIBLE. I don’t know why exactly, but no other meat tastes so bad when over cooked.
Ingredients:
1 8 rib rack of lamb
1 tsp salt
½ tsp black pepper
2 tbsp chopped fresh rosemary
1 tbsp olive oil
Directions:
1. Preheat oven to 450F degrees.
2. Coat rack of lamb with olive oil.
3. Season generously on all sides with salt and pepper.
4. Sprinkle rosemary all over fat side and rub into the oil so the oil coats the rosemary well.
5. Place a cooling rack on a large cookie sheet.
6. Place lamb, fat side up on the cooling rack.
7. Roast at 450F degrees for about 20 minutes, until internal temperature reaches 125F degrees.
8. Remove from oven and rest 5 minutes.
9. Cut lamb into single chops and arrange four on each plate.
I think you should mention that we got the lamb at the Green City Market from Harry Carr of Mint Creek Farm. As lamb goes, it was very high quality, and 100% grass-fed