A recipe like this requires you to break the bank and spend that sweet money on buying a rack of lamb. A rack of lamb is arguably the best part of the animal because it has that incredibly tender rib eye in the center and it the crown jewel of any dinner party. Since I am not going to spend $17 on barely one pound of meat, I went to a local farm and bought an entire 120 pound lamb for just a hundred dollars and got about 50 pounds of meat including two complete racks. I frenched one and made the other into lamb rib eye steaks/chops. Sure I got drenched in blood and shit and it took about three hours on heavy labor and came home looking like a serial killer, but it was worth it. Expect to see a lot of lamb recipes in the near future. Lets begin!
1 eight-rib rack of lamb, frenched
0.5 tsp salt
1 tsp pepper
1 tbsp extra virgin olive oil
1 tbsp Dijon mustard
0.25 cup bread crumbs
4 cloves of garlic, minced or thinly sliced
0.25 tsp dried rosemary (use more if fresh)
0.25 tsp dried parsley (use more if fresh)
0.5 cup red wine
Preheat your oven to 475 degrees Fahrenheit. Make the garlic and herb coating by mixing the bread crumbs, garlic, rosemary, and parsley. Rosemary goes well with lamb but you can substitute it with other herbs as well. Or you can just get seasoned bread crumbs, what do I care.
Pat the lamb dry with a paper towel and apply the salt and pepper. Then heat the olive oil on high heat and seat the lamb for about 7-8 minutes. Make sure you get all the sides with the meat on them. I like to use an oven safe skillet because I put the same pan into the oven.
Now take the meat out and let it cool for a couple minutes and then apply a layer of Dijon mustard on top. This mustard will help the herbs stick on the meat.
Now coat the meat side with the bread crumb mixture. There is no need to put it on the bone side. I like to gently press the coating with my fingers to make sure it won’t fall while roasting.
Place the meat back into the same oven safe skillet which you used to sear it. The reason we are using the same pan is because we want to preserve all the juices. Now roast the lamb uncovered for 10 minutes at 475 degrees Fahrenheit, then take it out, decrease the heat to 400 degrees Fahrenheit, cover the meat with some aluminium foil and roast it again for 10 – 12 minutes depending if you want medium-rare or medium respectively.
Now set the lamb aside and let it rest for 10 minutes. When you life the lamb, give it a gentle smack so the loose herbs and garlic fall into the pan. While the meat is resting, we can focus on the red wine glaze. Add the red wine to the same pan and simmer it till it is about half its volume, should take about 10 minutes but it depends on how high your heat it.
Now comes the best part, the presentation. There are many ways you can serve it, you can make cuts between the ribs and serve the entire rack over rice like some Middle Eastern fellow.
Or you can separate the chops and haphazardly put them on top of one another and drizzle the red wine glaze on top. I personally think this looks best. This dish pairs well with a red wine, something semi-sweet to compliment the herb flavored red meat.