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.
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
- The night before, in a Tupperware container or in a large freezer bag, combine Worcestershire and wine
- Rub spices into meat.
- Drop meat into container/bag, massage and refrigerate. Turn halfway through.
- 1 hour before wanting to eat, take meat out of fridge and allow to come to room temp.
- Heat oven to 450 degrees.
- Place cast iron skillet in oven to heat up for 10 minutes.
- 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.
- 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.
- Remove and allow to rest covered for 5-10 minutes.
- Slice and serve!