There is no better way to wind down after a busy Sunday, full of running errands and doing chores, than in an apartment filled with the sweet smell of roasting lamb and garlic. Lamb rack is one of my favorite pieces of meat to cook. It is so elegant, tender, juicy and lean, plus it is such a consistent cut you can cook it with your eyes closed. A quick sear, pat on a crust of whatever happens to be your favorite spices of the moment, and pop ‘er in the oven for 10-12 minutes. Dim the lights, open a bottle of wine, and enjoy.
Honey, Mustard, Garlic, and Herb Rack of Lamb
Ingredients:
1 lamb rack
2 tbsp Dijon mustard
1 tsp honey, to taste
1 tbsp confit garlic (a little trick I learned from the restaurant – cook whole, peeled cloves of garlic in olive oil very slowly until golden brown and tender. I keep this in my fridge and use it in everything from marinades to dressings to frying oil.)
lemon juice, to taste
3 tbsp panko crumb
smoked paprika
lavender
fresh parsley
fresh mint
salt, to taste
Technique:
1. Trim your rack, carefully cutting off any extra flaps of fat. You should end up with a lean chunk of meat at the bottom of the bones. French the bones by scraping them with your knife. This way there is no tissue that can burn during cooking.
2. Season the meat well with olive oil, salt and pepper, and sear on high heat for a nice brown crust.
3. Mix together the Dijon, honey, garlic confit (or raw garlic, or powdered garlic), lemon juice, and salt. Feel free to add anything else to the marinade that you like, taste it, and make sure it is delicious. Rub it on the top of the meat in a thick layer.
4. Mix together the panko crumb, chopped herbs, spices, and anything else you feel like. I like to run my knife through it to better blend the herbs and break up the panko a little bit, or you can put it in a food processor. Then, pat it into the Dijon marinade in a thick layer.
5. Pop the rack into the oven at 400 F for 10-12 minutes. Allow to rest on your cutting board for about 10 minutes before slicing into it.
6. Deglaze your pan with some red wine, allow to reduce for a few moments. Then I like to whisk in some cold butter. Pour a spoonful over your lamb for a little added richness.
