Rosemary and Sage Rack of Lamb

Rosemary and Sage Rack of Lamb

Happy Easter weekend everyone!  I hope you are all enjoying your weekends!  I got a long weekend off from work, which I’m fully enjoying as a relaxing 3 days and doing pretty much as little as possible.  Sometimes you just have to recharge ya know?  Anyway, I made this rack of lamb a few nights ago and thought I would share it with you in the event that you haven’t decided what to make for Easter dinner yet.

Rosemary and Sage Rack of Lamb

 

 

The Elements:
1 rack of lamb (I got mine already cryovac-wrapped from the Fresh Market–it came already Frenched/trimmed but next time if I can find one that isn’t pre-done, I’ll do a tutorial on how to prepare lamb)
2 small sprigs of Rosemary
About 6 fresh Sage leaves
2 Garlic cloves, chopped
1-2 Shallots, diced
1/2 cup good red wine (I used a Syrah)
Salt and pepper to taste

 

 

See how the bones are already cleaned?  They came this way but they don't always...hopefully I'll find some that aren't already trimmed and show you how to trim them.

See how the bones are already cleaned? They came this way but they don’t always…hopefully I’ll find some that aren’t already trimmed and show you how to trim them.

Procedure:Rosemary and Sage Rack of Lamb
Preheat oven to 450
Season the lamb with salt and pepper, to taste
In a large skillet (that can go in the oven–I used AllClad), heat a little olive oil over medium-high heat (approximately 2 TBSPs)
Brown the lamb on both sides for a couple minutes each side, starting with the fatty side, to render a bit of the fat off into the pan, then put the lamb back to fat/bone-side down and pour in the wine, and add the garlic, rosemary, sage, and shallots.

Take the pan and put it in the oven, roasting the lamb for approximately 15 minutes, up to 18, then take the internal temperature with a meat thermometer.

Rosemary and Sage Rack of Lamb

 

Remove the lamb from the oven and take it out of the pan, allowing the lamb to rest for about 7-10 minutes before carving.  Carve between the bones (there will be a part in between that slices easily, this is where you should slice).  Alternatively you can remove every other bone with a very good boning knife, and then slice the lamb to be twice as large.
After carving your lamb, spoon the reduction over the chops.

 

Rosemary and Sage Rack of Lamb

 

The Verdict:
I served it with Lebanese Couscous, which can be prepared in any number of ways and I will probably do another post on that if there is interest.   I thought this lamb was spectacular…and my boyfriend who formerly did not like lamb, is now a convert.  I highly recommend this dish!

 

 

Footnote:  I used a couple of books to help me out with this one… the Williams-Sonoma Tools & Techniques book (which shows how to clean and prepare a lamb, which I didn’t end up needing because the lamb came pre-cleaned) and The Flavor Bible.  I absolutely love The Flavor Bible.  It provides enough information so you don’t put together a dish with conflicting flavors but isn’t a “cookbook” so you can make recipes your own.  I highly recommend it as well!

Rosemary and Sage Rack of Lamb

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