I was always kind of afraid to make rack of lamb, but this recipe seemed easy enough, so I gave it a shot. Amazing - so simple, and yet so decadent. Probably took all of 10 minutes to prep, and maybe 15 minutes to cook. Came out perfect and crazy tasty.
Rack of Lamb with Rosemary and Thyme
The classic presentation for a roasted rack of lamb calls for frenching the meat—removing the layer of muscle and fat that extends to the end of the rib bones here are step-by-step instructions. It's one of the many lamb cooking techniques and recipes featured in "Lamb Around the World," from SAVEUR's October 2009 issue.
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Credit: André Baranowski
INGREDIENTS
1 1 3⁄4-lb. frenched rack of lambKosher salt and freshly ground black pepper, to taste
2 tbsp. extra-virgin olive oil
2 tbsp. roughly chopped fresh rosemary
1 tbsp. chopped fresh thyme, plus 4 sprigs
10 cloves garlic, smashed
INSTRUCTIONS
1. Heat oven to 450˚. Season lamb with salt and pepper. Heat oil in a 12" cast-iron skillet over medium-high heat. Add lamb fat side down and cook, using tongs to flip and sear the bottom and sides of the rack, until browned, about 10 minutes. Turn lamb fat side up in the skillet and scatter herbs over the top.2. Add garlic to skillet and transfer to oven. Roast until an instant-read thermometer inserted into center of the meat reads 130˚ for medium rare, about 10 minutes. Let cool for 5 minutes before slicing into chops and serving.
Pairing Note: An elegant rack of lamb calls for a rich red bordeaux. The 2005 Château Haut Mayne from Graves shows lovely notes of earth, blackberries, and spice. —Ania Zawieja
Ratings & Reviews (5)
I have to second nelago's previous post as to the simplicity and DELICIOUSNESS of this recipe. I was looking for different to make lamb, and this is a great way to change it up without too much complexity. I was doubly-delighted to see that this recipe called for the use of a castiron skillet since I am primarily using my cast-iron to cook everything. Do yourselves a favor and purchase one if you haven't already. The lamb comes out juicy, tender, and simply melts in your mouth.
The lamb is indeed very tasty. We like lamb rare but both times I have made this it took considerably longer than 10 minutes in the oven. The herbs and garlic got scorched. I would count on more time and add the garlic and herbs part way through. After I pulled the lamb out, I simmered some demiglace in the pan to make a sauce - yum!
I wanted to make something special for Christmas dinner with my honey and I stumbled across this recipe. We have both had rack of lamb before but I had never made it at home before. This was an easy, no fuss recipe and I too loved the use of the cast iron skillet. I did follow mcolgrove's advice and added the herbs and garlic halfway through the cooking time. The innermost chops came out a little too rare for my taste so would cook longer next time. Still this recipe is a keeper, thanks Saveur!
Forgot to rate it :)
Rack of Lamb with Rosemary and Thyme
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