Try this easy to prepare Rack of Lamb in less than 60 minutes. It’s ideal for Valentine’s Day. I had this dish for New Year’s dinner. I know it’s a bit late, yet I didn’t plan to post it on my blog, either. I love the taste of a grilled rack of lamb. It can can be cooked in so many ways, the possibilities are endless. Lamb never gets boring, that said if you like lamb. Well I guess you wouldn’t be reading this if you don’t like lamb for that matter.
Ideal for Valentine’s Day
If both of you are meat lovers than this dish is great for Valentine’s Day. It’s easy to cook and assemble and makes an even better presentation. So why not surprise your Valentine with a grilled rack of lamb. Serve it with a Pinot Noir, Rioja, Cabernet Franc or Cabernet Sauvignon. Regardless of what wine you’ll be drinking, use that same wine in your sauce. Why? Because it will make your taste-buds dance in harmony, literally. Like to learn more about wine? Check out my three wine pairing principles.
Rosemary the Perfect Match for Lamb
Rosemary reminds me of a tradition I used to do in my first years of working as a chef. I would place a few bunches of rosemary on the hot grill. Guess what happened? The scent of the roasting rosemary permeated the entire kitchen, calming my senses for a busy upcoming lunch business.
With or Without Bone?
Don’t like the bone? Just ask your butcher for a lamb loin. Usually one loin is good for one person. When buying a rack of lamb – tell your butcher you want it frenched. Which means that all fat around the bones (the rips) up to the loin is removed. It lends for a better presentation. ( the rack of lamb I used was not frenched )
Need a timesaver? Leave the marinade out; brush a little oil over the meat, season it with salt, pepper and chopped rosemary. Grill or saute it over high heat for 3-4 minutes or until golden brown on both sides. Place it on a backing pan and cook in the preheated oven at 375 degrees Fahrenheit or 190 Celsius for another 8-15 minutes, depending on your temperature preference. Use a meat thermometer to check the temperature. To learn more about cooking temperatures jump over to: How to cook the perfect steak.
I always finish cooking bigger cuts of meat ( more than 8 oz ) in the oven, after I give it some grill marks. The heat of the oven penetrates the meat more evenly yet indirectly, which results in a juicier steak. Almost all chefs of steakhouses and other fine restaurants take advantage of the oven when it comes to bigger cuts of meat.
I find it fascinating how every country has its own culinary cultures, not only with lamb but with any other meat. Whether it’s Ireland and the famous mint jelly. Asia with soy or teriyaki sauce and the Caribbean and India where curries are prevalent. Lamb is cooked more in Europe and America while goat is traditionally preferred in Asian and Caribbean countries. Why the latter countries choose goat over lamb I have no idea. Maybe you have the answer? Drop me a line if you care. I can only tell from experiences while cooking in the Caribbean, that almost all locals eat goat. That said lamb and goat are two different species.
Which Lamb Tastes Best
Well that’s up to your personal taste preference. The two biggest importer to the US are New Zealand and Australia. Both offer excellent meats. I like to buy locally grown lamb, so I know where it comes from and what it was fed. For more info on lamb in the US check out the fact sheet of the usda.gov website.
How to Cut a Rack of Lamb
It is actually pretty easy. Hold the rack upright with the curved rips pointing slightly towards you. Place a sharp knife next to the bone and cut straight down with a sawing motion. If you hit cartilage or bone you simply have to turn the rack around ( 180 ° ). Important is that you keep the knife as close as possible to the bone. When done right your knife goes through the lamb very easy. That’s it. Just let the lamb rest for a minute and serve.
How do you like your lamb prepared?
Where do you buy your lamb?
What herbs do you use with lamb?
What are you cooking for Valentines Day?
- 2 Rack of lamb
- Some Vegetable oil for sauteing
- 3 tbsp Dijon mustard
- 2 tbsp freshly chopped rosemary
- 1 tbsp fresh thyme leafs
- 4 cloves of minced garlic
- ½ onion
- 1 tbsp honey
- Salt and pepper
- 1 onion
- 3 sprigs of rosemary
- 1-2 tsp honey
- ½ cup of good Pinot Noir
- 1 tsp tomato paste
- 1.5 cup vegetable broth
- salt and pepper
- Keep some extra rosemary sprigs for decoration.
- In a food processor blend all ingredients until smooth.
- Smother the lamb with mustard marinade and let sit for a few hours in the refrigerator.
- Before sauteing remove the marinade, but hold on to it for later.
- Heat up oil in heavy bottom pan over high heat. Don’t let it smoke. (It isn’t healthy)
- Place rack of lamb on its meaty side first. Do this with a pair of tongs so you don’t burn your self.
- Saute lamb until golden brown than turn onto the other side.
- Once lamb is golden brown place it on an oven pan and cook in the preheated oven at 375 Fahrenheit or 190 Celsius for 8-15 minutes.
- For a rare lamb cook less and for well done cook more than 15 minutes. Use a meat thermometer to check the temperature.
- Use the same pan you just seared the lamb in.
- Over medium heat sautee onions until slightly caramelized.
- Add rosemary sprigs, honey and stir – enjoy the scent
- De-glace with red wine.
- Now incorporate the tomato paste and let it brown evenly.
- Add a tbsp of the marinade to the sauce.
- Fill up with vegetable broth reduce to half.
- Strain sauce and season with salt and pepper.