Rack of Lamb is the bomb!
Try to get the smaller size and they usually come in about 7-8 pcs of ribs. Either you cook them as a whole or slice per rib. It is up to your preference and either way is absolutely fantabolicious! LOL! I am just so excited telling this because, it is so super duper simple to make, yet the flavor says it all! I’ve been loving lamb all this time but I’m just addicted to this little piece of sheep meat right now. Went to Costco to grab a few more! hah! A good rack of lamb doesn’t really need too much seasoning. Salt and freshly ground black pepper. with a drop of lemon juice. and whatever herb you prefer. I used Thyme. That’s it! You want to enjoy it with the most simple basic seasonings. Best paired with Pinot Noir or Shiraz, that’s for me. Eating it with broiled or roasted veggies i.e brussel sprouts, asparagus or peppers makes it the Perfect 3 as oppose to the 3’s a crowd!..(wink,wink)
I recommend reading my tips first. That way, you might want to follow some tips there that will affect your grocery-buying or the way you will cook and prepare your meal or the recipe itself.
Prep Time: less than 5 minutes
Cooking Time: 10 minutes if frying. 20-25 if roasting/broiling
Servings: 2-3
Ingredients:
- 1 Rack of Lamb
- 1 tsp Salt
- 1 tsp freshly ground black pepper,
- 1/2 tsp powdered or dried thyme,
- 1/2 lemon juice
- 1 tbsp soy sauce (just for a good nice color)
- 1 tbsp butter
- 3 tbsp olive oil
Directions:
- Combine all the ingredients and Marinate lamb for 3-4 hrs. Better if overnight
- Fry with medium high fire
Tips:
- Do not overcook the meat. Since they are a good size and thickness, 3-4 mins on each side with medium high fire is perfect
- Good with any veggies on the side. Roasted, Steamed or Broiled
- You can make your own gravy to pair with it if you want
- I like mint jelly with it too
- It is also good with A-1 sauce and hot sauce…yumm!
- If roasting in oven, you can leave it unsliced. Roast in oven for 375, 20-25 mins or more if you want it well-done. I like mine crispy outside, medium well inside. Then broil for 4-5 mins. Turn off.
Bon Appetit!
“Cookery is not chemistry. It is an Art. It requires instinct and taste rather than exact measurements”. – Xavier Marcel Boulestin (French Chef)
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