{"id":248,"date":"2007-09-21T07:30:13","date_gmt":"2007-09-21T07:30:13","guid":{"rendered":"http:\/\/howieat.wordpress.com\/2007\/09\/21\/rack-of-lamb\/"},"modified":"2023-01-06T14:49:02","modified_gmt":"2023-01-06T14:49:02","slug":"rack-of-lamb","status":"publish","type":"post","link":"https:\/\/tonypauley.com\/food\/rack-of-lamb\/","title":{"rendered":"Rack of Lamb"},"content":{"rendered":"

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/em><\/p>\n

Ingredients:<\/strong>
\n1 8 rib rack of lamb
\n1 tsp salt
\n\u00bd tsp black pepper
\n2 tbsp chopped fresh rosemary
\n1 tbsp olive oil
\nDirections:<\/strong><\/p>\n

1. Preheat oven to 450F degrees.<\/p>\n

2. Coat rack of lamb with olive oil.
\n\"100_4788.jpg\"<\/a><\/p>\n

3. Season generously on all sides with salt and pepper.<\/p>\n

4. Sprinkle rosemary all over fat side and rub into the oil so the oil coats the rosemary well.
\n\"100_4791.jpg\"<\/a><\/p>\n

5. Place a cooling rack on a large cookie sheet.<\/p>\n

6. Place lamb, fat side up on the cooling rack.<\/p>\n

7. Roast at 450F degrees for about 20 minutes, until internal temperature reaches 125F degrees.
\n\"100_4792.jpg\"<\/a><\/p>\n

8. Remove from oven and rest 5 minutes.
\n\"100_4795.jpg\"<\/a><\/p>\n

9. Cut lamb into single chops and arrange four on each plate.
\n\"100_4798.jpg\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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 …<\/p>\n","protected":false},"author":1,"featured_media":252,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":12,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[169],"tags":[82],"class_list":["post-248","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-course","tag-lamb"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/tonypauley.com\/food\/wp-content\/uploads\/2007\/09\/100_4798.jpg?fit=200%2C150&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/248","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/comments?post=248"}],"version-history":[{"count":3,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/248\/revisions"}],"predecessor-version":[{"id":749,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/posts\/248\/revisions\/749"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media\/252"}],"wp:attachment":[{"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/media?parent=248"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/categories?post=248"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tonypauley.com\/food\/wp-json\/wp\/v2\/tags?post=248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}