Rack of Lamb is an impressive feast! I scored some delicious grass fed lamb from a local farmer at Carrell Farmsand stocked up, so I was able to play around with this recipe for several weeks in a row. I’m going to say this rack serves 2 because we have big appetites when it comes to this dish. My secret to getting the most flavor came by accident. When I forgot to set the meat out of the refrigerator until the last minute, I was able to grab the coagulated olive oil and herbs out of the marinade and paste it on top of the rack. It resulted it a thick rich herb coating. Marinade overnight at least. The longer, the better!
1 Rack of Lamb
1/4 cup red wine
1/4 cup olive oil
1 tsp fresh squeezed lemon juice
2 cloves of garlic, minced
3 TB fresh chopped rosemary
1 tsp fresh chopped thyme
1 TB fresh chopped oregano
salt and pepper, to taste
Mix the red wine, lemon juice, olive oil and herbs. Pour over rack and marinade overnight or up to two nights.
Preheat oven 450. Leave rack in marinade in fridge until your ready to put it in the oven. Line a baking sheet with foil. Place rack of lamb on foil lined sheet and score the fat on the top of the rack of lamb. Only cut through the fat layer, so it can render more easily. You don’t want to cut so deep that the meat will release its juices. Reach in your marinade and grab coagulated olive oil and all the herbs you can and spead it on top of the rack of lamb.
Wrap a small piece of foil around the bones, to keep them from burning. Sprinkle with salt and pepper, to taste.
Roast at 450 for 10 minutes. Reduce the heat to 400 and cook another 10-20 minutes, making sure it doesn’t get to brown on the outside. Use your meat thermometer to check for doneness. I like mine medium at 145 degrees. It will be medium rare at 135 and rare at 125.
To slice you go along the bone at a diagonal. I like to slice it and put it back in its juices to serve.
Marinade the same. Then heat the grill. Take the rack of lamb out of the fridge and place it on a plate. Put marinade back in the fridge. Take corn cob holder and poke holes all over the fat. Sprinkle with salt. Then grill fat side down for ten minutes or until fat is rendered and browned. Turn over, taking your marinade out of the fridge while it’s still cold so that you can grab solidified oil with the herbs and spread on browned fat side of the rack. Cook another 5-10 minutes. I like mine done medium at 145 temperature. 125 is rare. 135 is medium rare.