This post has been sponsored by Superior Farms American Lamb. All opinions expressed are my own.
There are few dishes that come as easy and elegant as this Herb Roasted Rack of Lamb. In just a few simple steps you’ll have a delicious, unforgettable meal for Easter.
Maybe it’s a New York thing, but when I think ‘lamb,’ I think of two very different things – street food and super elegant food.
On the one hand, I’m absolutely in love with Greek and Turkish bistro-style food in the form of gyros or deliciously greasy souvlaki slathered in tzatziki, or quick grabs of orzo with thick red sauces that are always a bit too heavy on the mint and cinnamon, but where the lamb chunks are invariably cooked down to melt-in-your-mouth goodness in their own fat.
On the extreme other end of the spectrum, I think of the cooked perfection ‘centerpieces’ of various holiday tables, that are crisped and herbed on the outside, and moist and tender on the inside. The ever-familiar leg of lamb comes to mind, with its skin scoured and stuffed, or braised shanks prepared in a red wine reduction with plenty of garlic, whole pearl onions, and sprigs of fresh rosemary.
The recipes on the ‘elegant’ end of the spectrum are part of what really define the spring and Easter season – at least in my mind. Aside from lamb being the quintessential Easter meat, for me the flavor and texture of lamb just pairs excellently with the warming weather and brighter days.
However, no matter how you’re preparing your lamb, and regardless of the occasions, you’ll want to choose a quality lamb, and preferably one that you can feel good about eating. Today, the rack of lamb we’re preparing comes courtesy of Superior Farms, American Lamb, and there’s a couple of reasons to choose their product. First and foremost, their lamb is raised humanely out in the open on natural grasslands. Secondly, their lamb is raised sustainably, utilizing domestic American resource management. And finally, and let’s be honest – most importantly – their lamb is simply delicious. Meaning not only is this a product you can feel good about eating, but it’s also one you’ll enjoy eating.
The rack of lamb comes ‘Frenched,’ meaning the bone is exposed which not only makes it more convenient to eat serve but also makes for a great, classic presentation.
To start, we begin by scouring the fat on the top side of the rack. To do this, using your sharpest knife, make single, shallow cuts through the fat diagonally across the rack, spacing your cuts about one inch apart. Do ‘not’ cut into the meat itself – only through the fat. Then, repeat this process in the opposite direction so that you achieve a ‘diamond’ pattern across the top of the meat as pictured below.
While this process isn’t ‘necessary,’ the resulting ‘cubes’ or ‘diamonds’ of fat are absolutely delicious, and look simply beautiful – it’s one of the easiest ways to impress your guests with this recipe. For reference, they’re my son’s favorite part of this whole equation.
Next, wrap the exposed bones in tin foil, and then set the rack aside and prepare the rub.
Combine all of the ingredients listed below for the rub, and give it a few chops in a food processor. Once that’s done, massage the rub all over the scored fat, making sure to get the rub in between the crisscrossed sections. Be gentle, however, as you do not want to damage or ‘separate’ the fat from the lamb.
Now, let the lamb sit out for about one and a half to two hours. You want it to be room temperature before cooking.
Once the lamb is room temperature, cook the lamb at 450 degrees Fahrenheit for 10 minutes in order to brown the meat and crisp the scored fat. Then, lower the heat to 300 degrees, and roast for another twenty minutes. You want the thickest part of the rack to reach a temperature of about 125 degrees.Print
And then you’re done, and just like that, you’ve got a beautiful rack of lamb perfect for an Easter or spring themed dinner party.
Enjoy with Love!