Mains: Rack of Lamb

 You know I promised sensational foods from around the world and this is one of my favorites. Lamb! Lamb can be a touch pricey, but splurging every once in a while is good for the soul. Try this and you may change some of your steak nights to lamb nights! 

Everyone around here that hasn't had it before always says, "what does it taste like?" I really can't answer that other than it's different from beef. The taste is unique. I can say it is tender and I mean tender. Coming from Alabama we are all about some good beef and amazing deer, but my family now loves the lamb! 

You can buy all different cuts of lamb, shout out to Publix, that's where I have found it locally. You can get a shoulder, individual lamb chops, but I prefer the rack of lamb. A rack of lamb is just the chops that haven't been cut apart.

My rack of lamb is not your traditional European Lamb because I just don't like Rosemary. You may love that herb and if you do put it in your recipe. 

Your gonna need a few ingredients to get started:

1 Rack of Lamb

4 Tablespoons: Extra Virgin Olive Oil

1 Garlic Clove or 3 teaspoons Minced Garlic 

        (don't use garlic powder, not the same)

A bunch of Fresh Parsley 

1 Cup: Grated Parmesan Cheese

2 sprigs of Thyme 

Salt and Pepper

 

Let's get cookin'

If you don't have a cast iron skillet, get one. It will be the best addition to your kitchen that you ever make. Also take your rack out of the fridge about an hour or so before you cook it to bring it down to room temperature.

First you gotta season your pan and your meat. Then we are gonna sear it. Sounds fancy, but it's not. All you are going to do is brown the meat on high heat around the entire rack to hold in the juicy flavors. 

To flavor your your lamb rub all sides and the top and bottom with a little olive oil, messy on your hands, but worth it. Then salt and pepper your meat, nothing to it. Let it sit.

Now make your crust. Just wash and finely chop your parsley at least 2 cups. Mix in your Parmesan Cheese with the freshly cut parsley and stir it around.

Put your skillet on high heat and pour a couple table spoons of olive oil in the skillet. Quickly add a couple sprigs of Thyme and your Garlic to the pan. If you want the Rosemary add it now. 

Here comes the sear! When your skillet is hot place your lamb fat side down first. Give it a couple minutes, you want it to be a crispy brown before you flip it. Take some tongs and brown each side of the meat, even the ends. When it is all good and crispy, pull it out and sit it on a plate. Turn your oven on to 300 degrees Fahrenheit and let it warm up. 

At this time you have got to coat all the sides with your Parmesan and Parsley mixture. Don't burn your fingers. Put it back in your skillet.

You are almost done! Pop that skillet in the oven and let it cook. You should cook it anywhere from 15 to 20 minutes. Here's the thing about lamb, you really want it rare (really red) or medium rare (some what red), you do not want it gray (well done), so watch it close.

And there you have it! The best thing you will ever eat, or pretty dang close to it. 

Take this recipe and play with it! Share with us your comments and pictures! What did you like, what did you add or take away?