Rack of lamb started out as holiday favorite, but why wait for these few and far between occasions? Let’s face it, today’s a special day! We’re alive, happy, and also hungry! These flavorful beauties are so good you’ll forego the old fork and knife. Now put on your bib and get ready for a little piece of heaven. These will have you lickin’ your fingers just like the colonel.
More than just delicious…
Due to its high protein, low carb content, rack of lamb works perfectly in those trying to lose excess weight. Aside from that, rack of lamb has a fatty acid content that’s not too shabby. When we think omega 3’s most often it’s fish, flax, chia, walnuts, etc. But lamb actually contains an appreciable amount of omega 3’s. According to one source, Australian lamb rib meat (like what you find at Costco) sports a 1:4 omega 3 to 6 ratio or better!
Herbed Rack of Lamb
This has been a recipe I can’t seem to screw up, but here are some tips for keeping it that way:
Scoring involves making cuts along the surface of the meat or fat. This is very important because it allows a more even distribution of heat and helps render fat. Additionally, it gives extra space for the seasoning to get into, which makes it so much more delicious.
Always season after scoring and do so on a plate so you don’t waste any. Having the scoring marks in place also allows your seasoning to creep into those cracks and makes the meat much more flavorful.
It you want flavor, you need color. That’s the name of the game. Searing also helps lock in moisture. Doing this will produce that melt-in-your-mouth quality that makes you close your eyes and give thanks for being born!
The herbs in this recipe are a rough guideline. Mix and match. Increase. Decrease. Personally, I love a ton of herbs on my meat. I’ve seen versions with only half the herbs of this recipe. My motto? Go big or go home! We want flavor!
- 1 (8-rib) frenched rack of lamb
- Salt and pepper to season
- Olive oil for searing
- Herb Mixture (amount per rack)
- ½ Tsp. salt
- ¼ Tsp. pepper
- 3-4 garlic cloves, minced
- 3-4 sprigs of thyme; stem removed, finely chopped
- 1 sprig rosemary; stem removed, finely chopped
- ¼-1/2 cup fresh parsley; chopped
- 1 TBSP. Olive oil
- Preheat to 350°
- Score the fat on lamb rack, then cut the rack into two 4-rib pieces
- Season all sides of the meat with salt and pepper and rub into the scoring marks
- Heat a pan (preferably cast iron) over medium high heat and add 1-2 tsp. olive oil
- Sear each side of the lamb racks for 30-60 seconds. Stand the meat on its sides to sear those as well. When finished the meat should be lightly browned
- Remove from heat
- In a small dish combine all herb mixture ingredients
- Rub the mixture onto the seared meat, covering all sides. Put any extra seasoning on the top fatty portion. Don't waste any of it
- Bake the racks, fat side up, in the cast iron skillet or roasting pan for 15 minutes
- Cover with foil and bake another 5-10 minutes
- For medium-rare, a meat thermometer should read 120-125 degrees. Allowing the meat to rest for approximately 10 minutes will bring the temperature up above 130.
- Cut rack into individual lollies and serve