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CookTeaser

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RECIPE
Serve 3
A CookTale

I prepared two racks, realizing that each rack has eight chops one would have sufficed. I assumed that we’d each want three, but Cathie opted for two. Possibly tomorrow night i’ll concoct something edible with eight chops.
Along with the superb lamb from Fleischer’s Grass-Fed Market, the Rosemary, Thyme and Parsley coating made for an added taste treat.

INGREDIENTS

2 Lamb Racks, frenched and trimmed of fat
2/3 Cup of EVOO
2 cloves Fresh Garlic
2 TB Fresh Rosemary
3 TB Fresh Thyme
3 TB Fresh Flat Leaf Parsley
Kosher Salt & Fresh Cracked Pepper
Roland’s Fig Balsamic Glaze*

* Available online & at specialty stores

METHOD

1. Heat a cast Iron grill pan to smoking.Add 1 TB of EVOO & sear the Lamb Racks for about 5 minutes. Remove to a plate.

2. In a blender, combine the Oil, Garlic, Rosemary, Thyme & Parsley. Pulse until incorporated.
2. Pour the mixture over the seared Lamb and massage onto surface of the meat. Let marinate in the refrigerator for at least 2 hours, or overnight.
4. Heat the oven to 425F. Remove the Lamb from the fridge & let it sit for 15 minutes at room temperature.
5. Oven roast the Lamb to the desired doneness 120F (but no more than medium rare).
6. At plating, drizzle the Fig Balsamic Glaze around the plate and serve.

Added 2

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