I know I promised this post way ages ago, but I’ve only got around to it. This is going to be a whammy of a post, including all sorts of goodies. This was the first time I’ve ever made a rack of lamb, and I’ve got to say–it’s good. It’s good eats. If you like lamb for the reasons I do (the slightly sweet fat, the tenderness of meat, how juicy it is) you are going to love rack of lamb.
I’ve also included the recipes for what I ate with it, as best I recall them, because everyone likes food.
Have a beauty shot of the lamb though:
That photo came out super yellow, which is a shame, because I didn’t realize it till just now. Should know to take tons more pictures. Alas.
And the whole meal:
No, I can’t wait till green things are in season again. Eating in season is boring on the colour palette, that’s for sure! I really like how I laid the lamb out in this shot though.
Anyway, time for the two recipes you’re here for: one for lamb, one for the distinctly brown onion-mushroom marsala (I assume you know how to make potato sticks fried)
Roast Rack of Lamb
- 1 rack of lamb
- ground mustard
- salt & black pepper
- 12″ cast iron skillet or similiar oven friendly pan
- Between 1 – 3 days before you are going to be preparing the lamb, rub it down in the majoram, rosemary, mustard, thyme, salt, and pepper. Be generous. Wrap in butcher’s paper or wax paper and store in fridge.
- Make sure the lamb is room temperature. Preheat oven to 450F.
- Heat pan over medium with some oil in (I use grape seed). Brown the lamb on both sides (roughly 1 -2 mins a side). Set aside on a cutting board/platter.
- Wrap the exposed bone in foil. With bones down, cover the ‘top’ of the lamb in honey. Set in skillet bones down.
- Put in oven, and roast for 12-18 mins depending on taste. I cook mine to 14 for the slight pink in center.
- Rest on a platter or rack for 5-10 mins.
- Cut between the bones and arrange for eating.
Super Mushroom & Onion Marsala
- 1/2 pound of mushrooms
- 1/2 large onion or 1 medium onion
- Marsala dessert wine
- 4 Tbsp of butter
- 1/2-1 cup chicken, lamb, or veggie stock
- Nonstick pan, 12″
- Slice the onions and mushrooms thinly. Preheat the pan on medium-high heat.
- Warm some oil/1 Tbsp of butter in pan. Saute mushrooms and onions till most liquid cooked off.
- Add 1/4-1/2 cup of marsala wine, and allow to cook down till most liquid gone again.
- Add stock. Stir and bring to simmer.
- Add 3Tbps of butter, until melted and mixture creamy. Cook down so it is thicker.
- Top with salt and eat!
Voila! Hope at least one of these appeals to you and happy eating.