Rack of lamb is one of our favorite springtime meals, especially at Easter. A well seasoned rack of lamb has no rival…
Prior to the age of 27, the only lamb I’d ever eaten was a gyro. You know, the pieces are cut from a loaf of processed lamb, served on a pita with lettuce and tangy tzatziki sauce. It’s good but, not the same as lamb that you’d purchase from a butcher or grocery store.
While some people prefer their lamb seasoned with salt and pepper and served with mint jelly, my preference is well seasoned with garlic & rosemary and served on a bed of Pepper Jack Potatoes. The recipe for the lamb follows on the next page. The potatoes are simply mashed with butter, cream, and 1/2 cup of pepper jack cheese.
|Marinate lamb in savory seasonings for at least 4 hours|
|Sear lamb in a hot skillet before roasting in the oven.|
|Searing and then roasting in a hot oven yields an incredible caramelized exterior and a juicy interior.|
Oven Roasted Rack of Lamb
1 1/4 pound rack of lamb, trimmed
4 cloves of garlic, chopped
1 tablespoon dried rosemary
1 teaspoon hot paprika
1/2 teaspoon sea salt
1/2 teaspoon black pepper
4 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
In a shallow dish or ziploc bag, mix garlic, rosemary, paprika, salt, pepper, and olive oil. Place rack of lamb in marinade and refrigerate for at least 4 hours.
When ready to cook, preheat oven to 425 degrees. Heat a heavy skillet on medium/high until skillet is hot. Add butter and allow to melt and begin to brown(if skillet is hot, this will happen within 10-15 seconds). Add marinated rack of lamb to skillet, flat side down and brown for 3-4 minutes. Tilt to top side down(bones up), and brown for 2-3 minutes. Turn rack flat side up, and transfer skillet to oven. Roast for 22 minutes(medium). Remove from oven and tent with aluminum foil, allow meat to rest for 10 minutes before cutting.