To any vegetarian’s or vegans I apologize. This post is for the carnivore…of which I am and with whom I live. One of our favourite meats is lamb. Truthfully it is something I had to develop a taste for and since really finding an appreciation for it, beef doesn’t taste the same.

Pete’s mom often made us a version of this. It is another one of those random pieces of paper on the bookshelf that I am cleaning out. Originally the recipe was for a leg of lamb. It requires a long marinating time (ahhhemmm…planning?) and is usually something we bbq over the grill. Tonight however we made it with a Frenched rack of lamb that I first seared and then roasted in the oven until it was a lovely medium-rare. I really liked the searing in melted butter in my cast iron pan. It adds a richness that the meat really benefited from.

I have no idea how to take any decent looking picture of meat, so here it is, in all it’s glory on the cutting board.

Ingredients:
1 rack of lamb, Frenched (8 popsicles)
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon rosemary
2 cloves minced garlic
1 teaspoon salt
4 Tablespoons Worcestershire sauce
6 Tablespoons dry white wine

2 Tablespoons butter
1 Tablespoon extra virgin olive oil

Directions:

  1. The night before, in a Tupperware container or in a large freezer bag, combine Worcestershire and wine
  2. Rub spices into meat.
  3. Drop meat into container/bag, massage and refrigerate. Turn halfway through.
  4. 1 hour before wanting to eat, take meat out of fridge and allow to come to room temp.
  5. Heat oven to 450 degrees.
  6. Place cast iron skillet in oven to heat up for 10 minutes.
  7. Add butter and olive oil to skillet, ensure it doesn’t burn. Over a burner at medium (it will still have a lot of residual heat from the oven) sear each side of the rack (2 minutes a side). Baste the rack that isn’t being seared with the melted butter/oil combo.
  8. One you have a nice sear on it that will keep the rack nice and rack, place skillet in the hot oven. For a total of 12 minutes (for medium rare), 6 minutes a side.
  9. Remove and allow to rest covered for 5-10 minutes.
  10. Slice and serve!
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