Roasted Rack of Lamb
This simple lamb chop recipe is tender, juicy, flavorful and easy enough to make for a weeknight dinner.
- 1 ounce Avocado oil
- 2 racks of Frenched and Denuded Lamb 6each
- Pink salt
- Fresh cracked black Java pepper
- 2 ounces water
- 6 ounces Veal Demi-Glace
- 4 small bunches watercress, for garnish
- Preheat oven to 450F.
- Rub the oil all over the lamb and season generously with salt and pepper. Place the lamb, meat side up, in a cast iron skillet and roast on the middle rack of the oven for 10 mins. Reduce the oven temperature to 350F and continue cooking for about 10 mins, or until the meat reaches an internal temperature of 130F. Transfer the meat to a plate and let rest for about 5 to 7 mins. Keep warm.
- Pour off any oil that remains in the skillet and add the water and demi-glace. Bring to a boil, making sure to scrape the browned bits from the bottom of the pan. Set aside.
- Cut the lamb racks between the bones to form chops. Arrange the chops on plates and drizzle the sauce over the meat. Garnish with watercress.
This lamb is delicious with roasted root vegetables or sauté’d new potatoes with truffle butter.
Pair with: Rack of lamb is often encrusted with herbs and spices. If cooked rare, a light red or a full-bodied white will be great. Try a Cru Beaujolais or a rich Semillon white wine. If its cooked medium, try a Pinot Noir or Chardonnay from California.
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