Grilled Lamb Chops With Cranberry Sauce and Chutney
April 30, 2012
Frenched Rack of Lamb with Roasted Tomatoes, Wilted Spinach, & Portobello Mushroom
March 9, 2014
Deliciously Simple Rack of Lamb
December 14, 2012
A frenched rack of lamb is easily one of the prettiest meats around. Seeing so many incredible presentations of this dish makes preparing one yourself seem daunting. Don't be fooled; it's much easier than you'd think. No worries - we're here for you when it's seemingly impossible to impress that difficult cousin or in-law this holiday season.
Ingredients: 1 frenched rack of lamb 1/8 cup extra virgin olive oil 1 tbs greek seasoning to taste, freshly ground black pepper to taste, garlic salt
Begin by coating the rack of lamb in greek seasoning, ground pepper, and garlic salt.
Place in a gallon sized plastic bag and pour in the olive oil. After carefully sealing the bag, rotate it around so the olive oil thoroughly covers the rack. Place the bag in the refrigerator and allow the rack to soak for at least 3-4 hours.
After the rack of lamb has had time to marinate, remove the bag from the refrigerator. Preheat the oven to 400 degrees and place a large skillet on medium-high heat.
Once the skillet is heated thoroughly, sear the rack - about one minute per side.
After searing the rack, place it on a non-stick baking sheet (preferably with edges). Though this step is not pictured, it is important to cover the exposed bone with foil to keep them from burning.
Bake the rack of lamb on 400 degrees for about 12-15 minutes for medium rare; 15-18 minutes for medium. Remove from the baking pan and set to the side to rest for a few minutes.
Carve into 2 equal halves and serve with your favorite sides. And the most important step: Enjoy your own portion while basking in the silence that accompanies every fantastic meal.