Thursday, July 01, 2010

Dinner Diary: 6/29/10 -- Rack of Lamb

  • Rack of Lamb with Thyme, Rosemary and Garlic
  • Provençal Lentil Salad
  • Steamed Brussels Sprouts with Butter
  • Romaine with Lemon Parmigiano Vinaigrette

About a year ago I discovered that cooking a rack of lamb for dinner was actually a very quick and easy weeknight solution for dinner. Very impressive and delicious, this recipe takes no time at all.

Rack of Lamb

1 frenched rack of lamb
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons roughly chopped fresh rosemary
1 tablespoon chopped fresh thyme
12 cloves garlic, smashed

Preheat oven to 450 degrees.

Generously season rack of lamb all over with salt and pepper. Heat oil in a heavy skillet (preferably cast-iron). Cook the rack on all sides until nicely browned all over, about 15 minutes. Turn the rack so the fat side is facing up. Sprinkle with the chopped herbs. Toss the smashed garlic cloves into the skillet.

Transfer the skillet to the oven. Roast for approximately 10 minutes, until internal temperature is 130 degrees for medium rare. Let rest for 10 minutes before slicing and serving.

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