Although I’ve ventured out quite a bit as a cook from the food I was raised on, there are still some things I steer clear of. I’m not sure what causes it, because I am a semi-adventuresome foodie (nothing like Anthony Bourdain, of course…) and enjoy trying new types of cuisine. But I wouldn’t exactly call lamb cuisine. It’s meat. Plain and simple. And in my life I believe I’ve only eaten it once or twice — not exactly looking forward to either of those occasions. Even though on each of those occasions, the dinner was very good, I still found myself avoiding lamb for absolutely no valid reason.
So when I was cruising through the grocery store and spotted the perfect little Frenched rack of lamb, I decided to try it. I didn’t know what I was going to do with it, but I’d seen so many recipes for lamb recently, I knew it wouldn’t be too difficult to find something. And I was right. But it wasn’t one of the magazine recipes I’d expected to make. I’d waited too long one day to decide what to make for dinner, and so conducted a quick Google search to peruse my procrastinator’s options.
I’m quite surprised to say, that not only was this recipe excellent, my attitude about lamb has changed. Go figure. Tender, juicy, and very flavorful. Plus, it was a very quick and lovely meal — definitely on the fancy side of things that I would serve at a special dinner in a second because it presents extremely well, and it would allow me to spend more time on a dessert.
The recipe I used for Roasted Rack of Lamb can be found here. I don’t usually find myself looking at this site since I have so many magazines and usually depend on Epicurious, but this recipe has be reconsidering my habits!
Notes: To make the fresh bread crumbs, I used an egg bun I had for hamburgers that was a bit stale. I used 2 large and 3 small cloves of garlic. In the finishing stages of cooking in the oven, I took the rack out at 15 minutes as the herb crust was beginning to get very brown. But no worries. I’m a medium rare kind of person, so this was cooked perfectly to me.
We enjoyed it with orzo in a bit of olive oil and garlic.
And my Greek style salad with micro greens added.
{ 13 comments }
wow that looks like one amazing rack. My hubby would love to have this. Just his kinda food.Medium Rare !
I’m jealous! I’ve been dying to try cooking lamb, but I can’t find it anywhere local. I’ll have to keep looking…
Looks good to me!
i really have a strong aversion to lamb but i have to say, that looks deeeelicious!
My favorite lamb dish is “barbacoa de carnero” which is popular in central Mexico. It is cook in a whole in the ground for several hours in banana leaves, I believe. I’ve witnessed the whole process before, from sacrificing the sheep to serving it on the table. It is interesting.
Your recipe sounds great, I have never cooked lamb before by myself, my mom used to prepare it in the family restaurant. But these pics look delicious.
I am DYING to try lamb. As much as it makes me sad. Hubbs won’t let me though.. I mean, he really doesn’t have a say in what the hell I’m making *grin* but I know he won’t eat it so I can’t justify the expense for just myself.
“I prefer Epicurious over the common All Recipes.” BAHAHAHAHAHAHAAAAAAAAAAAAAAAA!!!!!
I’ll have to live vicariously through you.. hee! Your lamb looks smashing! I mean.. really, really smashingly good!
And yes you sound like a recipe snob.
Love you!
xoxox
Hey Kate — your hubby would love this. Really!
Deborah, I remember that you said you were having trouble finding lamb.It makes me crazy when I can’t get an ingredient for something I’m cooking. The internet helps, but I’vve never ordered meat before, have you?
Thanks Jenny!
Amy, I know exactly what you’re talking about. I think that was my hold up as well. In fact, I hesitated quite a while before posting this.
Hey Ben! I am familiar with food cooked in leaves and in the ground. My neighbors would probably have a cow and the police would show up at my house if I dug a hole in my yard to do this.
Hey Lis, Actually, my huzbink is probably with your hubs. He liked it though. I just don’t think he liked THINKING about it. And I’m just in the habit of using Epicurious because of my subscriptions to Bon Appetit and Gourmet. Plus the photos are great — that way I can judge how far up on the drool scale the food will be. *slurp*
Wow, rack of lamb…very cool. I have only made it once. Yours look quite lovely.
If I needed to be converted to the virtues of lamb this recipe would convince me. As it is, I LOVE lamb and will have to add this recipe to my ever growing list of things to try!!The crumb crust was the perfect choice!
Thanks, Peabody. I’ve got my fresh pumpkin bread going into the oven tonight…Can’t wait!
Hi Valli — The crust was excellent. And those nacho potatoes I saw on your site today are on my list.
Wow, that looks good. We rub our baby lamb chops (save the rack for Easter) with one of those Prudhomme seasoning blends and drizzle with olive oil before grilling for a few minutes. So easy and awesome. But I think I’m going to have to stop at the store on my way home tonight to pick up some lamb so we can try this recipe.
Hi Anthony! Your spin on lamb sounds excellent. I believe I have one of those Purdhomme bottles in my cupboard. I’ll have to prod my huzbink to fire up that barbie and give it a go.
Hallelujah, you are now a convert! I just had lamb over the weekend but seeing the beautiful pink juicy chops may push this to a two lamb dinner week.