Rack Of Lamb

Ingredients Needed:

  • 1 and 1/2 tbsp kosher salt
  • 2 tbsp fresh rosemary leaves, minced
  • 3 cloves of garlic, minced
  • Half cup Dijon mustard
  • 1 tbsp balsamic vinegar
  • 2 racks of lamb

Start Cooking:

  • Using the steel blade in a food processor, blend the garlic, rosemary, and salt until finely minced.
  • Add the balsamic vinegar and mustard and process sixty seconds.
  • Put the racks of lamb (have them “frenched” by your butcher) in a roasting, curved rib down.
  • Cover the top of the rack with mustard mixture.
  • Let them sit 60 minutes at room temp and set the oven at 450 degrees
  • Roast the lamb for twenty to twenty-five minutes.
  • Now take from the oven and position aluminum foil loosely over them.
  • Let them sit for fifteen minutes and cut the individual ribs to serve.

Basic Sear-Roasted Lamb Loin Chops

The Ingredients Needed:

  • Four 1-1/4 inch thick lamb loin chops
  • Kosher salt
  • Black pepper, freshly grounded
  • Two tablespoons vegetable oil

Start Cooking:

  • Set over at 400°F and place rack in the center.
  • Place the lamb chops on paper towels and pat dry.
  • Now season them with the pepper and salt.
  • Cover bottom of an ovenproof frying pan with the olive oil and put on medium-high heat burner until smoking. Then add the lamb chops and cook till golden-brown on the bottom. Usually around three minutes. Then turn and cook until golden brown again, another three minutes.
  • Put the pan in the oven and bake to 130°F or eight to ten minutes. Take from oven and place on serving dish then loosely cover with foil and let sit for 5 minutes, then serve.

Classic Rack of Lamb

What can be any better than a rack of juicy, rare, tender, rack of lamb? Cooked so they are brown and crusty on the outside and a deep reddish pink inside, a work of culinary art! Well this is exactly what this recipe will help you serve your family.

Depending on how big of a rack you buy and how rare or well-done you like them will make the decision on cooking time. This recipe is based on one and one-fourth to two pounds for medium rare. It is recommended to test the rack with a meat thermometer due to several factors that can affect the cooking time.

The Ingredients

One or more lamb rib racks that have seven to eight ribs each, Frenched style. For each of those racks, you’ll need:

  • Two teaspoons fresh rosemary, chopped
  • One teaspoon fresh thyme, chopped
  • Two cloves garlic, minced
  • Pepper and Salt
  • Two tablespoons olive oil

Put It Altogether 

  1. Mix garlic, rosemary, and thyme together and then rub into each rack, then sprinkle with ground black pepper and put in plastic bag with the olive oil. Be sure the oil spreads around inside the bag and gets the rack coated. Squeeze out the air and seal the bag closed. Place inside a container that will catch any leakage. This can be prepped and left overnight in refrigerator. Or let it sit out room temp if cooking same day. If you do refrigerate it, let it sit out two hours before cooking time. Room temp is key to even cooking.
  2. Set oven to 450°F to preheat and place oven rack in the middle.
  3. Sprinkle the pepper & salt after scoring the fat, and wrap foil around the bones. Place fat side up in a pan.
  4. Roast in a high heat at 450 degrees till brown, and then lower the heat to 300 degrees to finish cooking. Take out of the oven and place foil over, allowing the racks to sit for fifteen minutes.

Spanish-Style Lamb Stew

This recipe takes an all-time classic Lamb Stew and gives is a spicy Spanish flair. You can change up the ingredients to meet your family’s taste buds. A great winter dish and freeze the leftovers (if there are any!) for another day when you don’t time to cook.

The Ingredients

  • Three tablespoons olive oil
  • Three pounds lamb stew meat, boneless & cut into one and half inch chunks.
  • Pepper and Salt
  • Two medium onions – chopped up
  • One large red bell pepper, stem, seed, chop
  • Four minced garlic
  • One tablespoon pimentón de la Vera – Recommended agridulce or picante
  • One 28-ounce can whole tomatoes, peeled and leave with their juice
  • Three-fourth cup red wine, Rioja recommended
  • Three cups chicken stock
  • Two tablespoons red wine vinegar or sherry vinegar
  • Three bay leaves
  • Three cups white beans, cook, rinse, drain
  • One-fourth cup fresh parsley, chopped


Put It Altogether 

Warm the olive oil in a large pot with a heavy bottom and lid or a Dutch oven on a medium-high heat. After oil is heated, sprinkle lamb with pepper & salt generously then cook in small batches so the lamb isn’t overcrowded. Turn 1 or 2 times so that each piece browns all over then transfer the pieces to a bowl or plate.

Pour off the fat, leaving two tablespoons and add the bell pepper, garlic, and onions. Stir occasionally as it cooks for approximately 5 minutes so that onions & peppers are soft. Add pimentón then stir in the tomatoes. Break them as you stir so they are bite-size, scraping sides of pot for the browned bits to mix in. Add the bay leaves, chicken stock, vinegar, and wine and bring to boil.

Pour the lamb back in pot and reduce the heat, allow mixture to reach a gentle bubbling. Set lid on pot partially and allow to cook, stirring the mixture every 15 to 20 minutes until lamb is tender. This will take approximately 2 hours. Remove the bay leaves and stir in the beans. Now cook for 10 minutes and add the parsley. Add seasoning as desired.

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