By Jacquelyn Prater. I loooooooooooove lamb. Love it. LOVE IT. It is so meaty and melty and oooh so good. Sometimes people are intimidated by this protein, as it 'looks' hard. But it's not, it's so easy! And since we have already discussed cast iron, I assume you are ready to learn how to use it to make the most amazing rack of lamb!
First things first - make sure your lamb is ready. I used one rack of lamb (dinner for 2 people) that has already been frenched. One 'rack' means there are eight bones in it. 'Frenched' means that the bones have been scraped of any clumps of fat, and you are left with lovely clean bones sticking out of the meat. Got it? Great!
- 1 rack of lamb, frenched
- 1 tbsp. dried rosemary
- 2 tbsp. of rubbed sage
- 2 cloves of garlic
- 1/4 cup olive oil
- salt and pepper, to taste
- Put all these ingredients in a food processor, and pulse til it resembles a paste.
- Slice VERY lightly through the fat on top of the lamb in a hatch pattern (so it looks almost like grill marks). You don't want to cut into the meat more than a 1/8 inch.
- Once you have the criss cross pattern on the meat, slather on the rub. It doesn't need to cover all sides of the lamb, just the top part, where the fat is. Let this sit at room temperature for about 5 minutes.
- Heat up a bit of olive oil (approx 1 tbsp) in your cast iron pan on medium high heat (I used my grill pan, but you can use any cast iron skillet).
- Sear the lamb, rub side up, so the bones are curving down. Leave that ALONE, so you get a nice sear for about 5 minutes. I also lifted the roast so I seared the other portion not covered with the rub (see grill marks in the photo) for about 30 seconds.
- Place the lamb (still in the cast iron skillet) in a 375 degree oven for 13-18 minutes (mine took 15 minutes).
- Remove the lamb from the oven and the pan, and let it rest on your cutting board for 5 minutes.
- Slice the lamb between every 2 bones, and serve. Look how gorgeous and delicious!
See how easy that was?! And it didn't take a million ingredients or several hours to get right! Sometimes I serve this with creamed spinach and roasted potatoes, but tonight I went with steamed green beans and creamy rice.