I just cooked my first rack of lamb! I didn’t use a recipe, I only overcooked it a little for our tastes, and it was a moderate success! Easy too.
Rack of lamb
Whole garlic cloves
Dark, leafy greens
Red wine vinegar
Apple balsamic vinegar
Herbed goat cheese
Salt and pepper
Step 1: Marinade the rack in olive oil, zest and juice from ½ a lemon, crushed garlic cloves, fresh mint, fresh thyme, and salt and pepper.
Step 2: Slice Brussels sprouts and baby potatoes in half. (I used the potatoes whole, but they didn’t crisp enough for me, so I’d slice them in the future). Toss with EVOO, salt, and pepper, and pop in the over to roast at 400 degrees.
Step 3: Heat olive oil in a pan and sear the lamb, marinade, and herbs until the skin starts to brown and crust. Add butter and baste the meat until it’s brown and crisp all around.
Step 4: Pop the lamb into the over in an oven-safe dish with all of the juice and herbs from the saute pan. You’re doing this to finish cooking the lamb and to keep it warm. Check it after 20 minutes or so for doneness. Once it’s nearly done, leave it out to rest for a few minutes so that when you slice into it, it doesn’t bleed on the plate.
Step 5: Make the salad! Toss dark, leafy greens with halved cherry tomatoes, herbed goats cheese crumbles, and sliced shallots pickled in red wine vinegar. Add a splash of olive oil and apple balsalmic vinegar with a sprinkling of salt, and you’re all set!
Step 6: Once the roasted veggies and crisp and brown, you’re ready to plate. Slice the lamb rack into individual portions and top with a dollop of mint jelly. Pair the meal with a bold red. Zinfandels are a good choice, as are Noirets. We drank a Noiret from Sandhill Crane Vineyards with strong peppery and mint flavors.