It's About Time!

I finally got around to making the rack of lamb that I purchased about 3 weeks ago. There were a few reasons why I was putting it off, one of them being I was nervous. I really wanted this to turn out well. Also, I felt like I needed all this time dedicated to making it, and lately I have not been able to set aside a lot of time for preparing dinners. Lets not forget that it's kind of daunting to live up to lamb dinner at Le Chateau Frontenac.

Well, it turns out that it doesn't take an inordinate amount of time, it's fairly simple to prepare and it was delicious! I was so relieved and we both really enjoyed it. It was so tender and flavorful. I found a simple recipe for a roasted rack of lamb but altered it a little. I really feel like the flavor of the lamb is so good that it shouldn't be smothered with other ingredients.

Roasted Rack of Lamb


You will need:

• 1 rack of lamb, trimmed and frenched
• 2 tbsp minced garlic
• 2 tbsp fresh chopped rosemary
• 2 tbsp chopped fresh thyme
• salt and pepper
• 3 tbsp olive oil

Preheat oven to 450 degrees and move oven rack to center position.  In a bowl combine  2 tbsp olive oil, salt, pepper, garlic, rosemary and thyme. Heat 1 tbsp olive oil in a cast iron grill pan over high heat. Season rack with herb mixture and sear in pan for 1-2 minutes on each side. 

Set aside for a few minutes and wrap the ends of the bones with foil to prevent charring. Arrange the rack bone side down in the skillet. Roast the lamb for 12-18 minutes, depending on the degree of doneness you want. I cooked mine for 12 minutes and it was perfectly medium rare. Let it rest for 5-7 minutes, lightly covered, before carving between the ribs.

We had the lamb with rosemary and thyme infused rice and a green salad.

Source: Allrecipes