Monday, January 02, 2006

Herbed Rack of Lamb

(continued from A Jesuit Christmas Meal)

1/8 cup fresh oregano ; finely chopped
1/8 cup fresh rosemary; finely chopped
1/8 cup fresh thyme; finely chopped
6 cloves garlic, minced
1/4 C + 2 T olive oil
6 T Dijon mustard
salt & pepper to taste
2 rack of lamb (about 800 gms per rack; french cut)

1 – 2 cups of dry red wine

  1. Pre-heat oven to 450° F.
  2. Combine all ingredients in a bowl except red wine. Mix well.
  3. Season lamb rack with salt and pepper.
  4. In a large skillet, heat remaining 2 tablespoons of olive oil until just below smoking. Sear rack of lamb for about 3-4 minutes per side.
  5. Remove lamb from skillet and place in an oiled roasting pan. Gently pat the mustard and herb mixture over the top, underside and sides of rack, leaving bones exposed. . Set aside to marinate.
  6. Cook for about 20 minutes. Remove from the roasting pan and set aside.
  7. Save dripping from the roasting pan and remove excess oil. In a small saucepan over medium heat combine lamb drippings and wine. Simmer until wine is reduced to a syrupy consistency.
  8. Serving suggestion:
    Slice rack in between bones. Serve one to two pieces on a plate with portabella risotto. Pour in red win sauce on top of lamb. Garnish with fresh mint leaves.

This recipe served 12 community members.

2 comments:

Passionate Eater said...

I've never made lamb before. However, I've seen television chefs roast lamb, and it looks very difficult--but delicious. Some of the chefs cut off the small portion of meat between the bones and tie the bones together with butcher's twine. Do you recommend discarding this portion of meat, or is it tender enough to eat?

Thank you for the wonderful post! It's a great follow-up to your post on sea bass.

Jhaw said...

I bought my lamb already frenched (french cut- the small portion already cut off) so all i have to do is to marinate it in my dijon mustard and herbs. But i guess, the small portion of meat can still be used for some other dish like stew ( i recommend you try Filipino stew know here as
kare-kare! yum!)

The bones are tied together to form a crown. They are cooked and served that way. But in most of the cookbooks and shows i've seen, this is usually done using pork rather than lamb.