Not everyone likes lamb. I used to think I didn't like it, probably from having some gamey tasting mutton somewhere in England as a kid! Today's New Zealand, Australian, or Colorado lamb is wonderful and, if you trim the fat well, it has none of the possible gamey flavors that turn some people off. We even have lamb being raised on Maui now through the Maui Cattle Company. I haven't tried any yet but can't wait. This rack came from Australia via Costco. I've found their Australian lamb to be very good and competitively priced.
Time: 40 minutes
Yield: 3 servings (1 1/2 lb. rack)
Ingredients:
- 1 ½ lbs Frenched lamb rack
- 1 TBSP chopped fresh rosemary
- 1 TBSP finely minced garlic
- 2 TBSP olive oil
- ½ TBSP kosher salt
- ½ TBSP freshly ground pepper
- 2 TBSP canola oil
Method:
- Trim excess fat from lamb rack.
- Preheat oven to 400 degrees.
- Mix together the rosemary, garlic, olive oil, salt and pepper.
- Rub the rosemary mixture over lamb rack.
- Heat canola oil in oven proof skillet over med-high heat.
- Brown lamb rack in skillet, approximately 1 ½ minutes per side.
- Place skillet with lamb in oven and cook for 15 minutes.
- Remove lamb from oven and place on plate.
- Rest lamb for 10 minutes and then slice and serve.
You could use your favorite meat rub instead of this rosemary and garlic rub; the recipe is very adaptable. You can get this on the table in under an hour. If you're having company, you and your guests will enjoy an elegant meal with very little fuss.
Are you eating things today that you wouldn't have touched a few years ago?
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