Sunday, February 6, 2011

Roasted Rack of Lamb

On my drives to work in the morning I enjoy listening to lectures on CD. I just finished a series of 24 lectures on Classical Mythology by Professor Elizabeth Vandiver. I enjoyed these lectures so much I decided to compliment them with a classical Greek dinner.

I knew right away that the main dish would have to be a rack of lamb.

My first time tasting a rack of lamb was the summer of 2010 when I was in Victoria on a vacation with my boyfriend at the time. It was our last weekend together before he would leave the U.S. to go back to Israel to attend graduate school (we had met at UW the year before). We went out to eat at Pagliacci’s on Broad Street. I remember I ordered the cordon bleu and he ordered lamb. The cordon bleu was rich and flavorful, but terribly heavy on my stomach. And after a full day of exploring Victoria’s best bars and pubs, my stomach was not agreeing with the cheesy-meaty meal. Yonatan offered me some of his lamb and I remember being hesitant to try it because I’d never eaten lamb before. But after I tasted it, I wished that I had ordered it! It was SO good! And it didn’t taste heavy at all. It was SO savory and delicious.

Well a year and a half later, I decided to make some of my own. And it was just as good or better than my memories of the lamb I tried at Pagliacci’s that summer!
I served the Roasted Rack of Lamb with a Greek Salad, Greek hummus & Pita Bites, Greek Yogurt, and Baklava.

Roasted Rack of Lamb

2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
¼ teaspoon black pepper
4 tablespoons olive oil
1 rack of lamb

Preheat oven to 450 degrees F. Move oven rack to the center position.

Combine garlic, rosemary, slat, pepper, and 2 tablespoons olive oil in a bowl. Set aside.

Season the rack all over with salt and pepper. Heat another 2 tablespoons of olive oil in a large ovenproof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the garlic mixture. Cover ends of the bones with foil to prevent charring.

Arrange the rack bone side down in the skillet. Roast the lamb in the preheated oven for 18-25 minutes. Check the temperature of the lamb with a meat thermometer to make sure it is as done as you would like it before removing it from the heat. Let the rack rest for 5-7 minutes.

*NOTE: Allow internal temperature to be 5-10 degrees less than you like because the meat will continue to cook while it sits.
Bloody rare: 115-125 degrees F
Rare: 125-130 degrees F
Medium rare: 130-140 degrees F
Medium: 140-150 degrees F

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