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Archive for May, 2009
I made my first rack of lamb! Rack of lamb always seemed a little too intimidating to make at home, but I finally forced myself to try making it and it was so much easier than I imagined. It was as simple as making chicken, just marinade and bake. I bought my rack of lamb from Costco (about $15 for 1.5lbs), french trimmed and ready to marinade. I decided to marinade my lamb with olive oil, rosemary, and thyme. I really don’t think you can go wrong with this flavor combination. The next part was to grill the lamb on both sides to get a nice brown color on each side. Problem is I don’t own a grill or a grill pan, but I managed to improvise and used my panini press (worked perfectly!). I didn’t actually press the lamb in the panini press (although it could’ve work and cut my grilling time in half), but I just figured I’d grill each side seperately. The end result was so much better than I could hope for. The lamb was not over cooked (a nice medium-rare) and the flavor was delicious. Who knew that it was easy to make great rack of lamb for more than half the restaurant price. I’m beyond happy.
Rack of Lamb
- 4 large garlic cloves
- 1.5 tablespoons fresh rosemary leaves
- 1.5 teaspoons fresh thyme leaves
- Kosher salt
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 rack of lamb, french trimmed
- In a food proccesor, add garlic, rosemary, thyme, and olive oil. Pulse until everything is combined.
- Season each side of the rack with a generous amount of salt and pepper.
- Rub the olive oil mixture on both sides of the rack. Let the lamb marinate in the refridgerator for at least an hour (you can even marinate it overnight).
- Grill lamb on each side for about 3 min or until brown.
- Place lamb in a preheated 400 degree F oven for about 20 min for medium-rare.
- Let rack sit for about 10 min on a cutting board, then slice, serve, and enjoy!