The first time I thought of cooking a rack of lamb, it left me intimidated.
I remember it was our 20th anniversary and we were both on our last week of the Whole 30 diet plan. As we were restricted to home-cooked food, I wanted to cook something special for him, but couldn't decide. Hence, when I saw the Australian rack of lamb in our local Costco, I thought, "Why not?" After all, what could go wrong in a rack of lamb?
My first attempt was a success and ever since then I have indulged in several variations. Sharing here one of my favorite concoction of flavors in a classic rack of lamb.
Ingredients
- 1 rack of lamb (Mine came with 8 ribs)
- 2 tbsp. rosemary
- 1 1/2 tbsp. of thyme
- Garlic
- Peppercorn
- Extra virgin olive oil
- Salt
Marinating the rack of lamb
Put rosemary, thyme, garlic, peppercorn and salt in a mortar and pound it. (This step can be done in your food processor, however, I feel using a mortar and pestle does magic to the flavors.)
Add the remaining olive oil and mix it well with the herbs.
Put the marinade in a container and add the lamb of rack to it. Make sure the lamb is covered well with the marinade. Refrigerate overnight or keep it in the marinade for 4 - 6 hours. If refrigerating, take it out 2-3 hours prior to cooking to ensure that the meat comes to room temperature.
Searing
Many of my friends omit this step, however, when it comes to searing, I am a huge fan. Searing the meat creates a caramel crust that is simply divine. To sear, heat olive oil on a heavy-bottomed frying pan (cast iron works best ) until it becomes smoking hot. Add the rack of lamb and allow it brown on each side (3 - 4 minutes each side).
Roasting
Preheat oven to 450 degrees
Place lamb in an oven-proof dish and place it on the center of the rack.
Cook for 10 - 12 minutes, until nicely browned.
Lower the heat to 350 degrees and cook for another 10 minutes - 12 minutes. (Click here for internal temperature reference according to your preference.)
Do you have a favorite marinade for your rack of lamb? Please share it in the comment section below.
