Rack Of Lamb
Rack Of Lamb is an impressive dish and actually easy to make. The HVR version is based on a Recipe we found on the internet, Check it out!
Classic Rack of Lamb on Simply Recipes.
1 or more Frenched lamb rib racks with 7 to 8 ribs each. Our HVR Rack comes Frenched and are typically 1 1/2 pounds, and will serve 2 to 3 people
For each rib rack:
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
2 Tbsp olive oil
1 Marinade lamb in rub:
Combine rosemary, thyme, and garlic and Rub all over the Lamb. Sprinkle with freshly ground black pepper. Use a sealable plastic bag and add the olive oil.
Coat the lamb rack(s) all over with the oil, squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak and refrigerate for at least two hours. (can be left overnight) Remember to let lamb rack(s) sit in the rub marinade as it comes to room temperature before cooking.
2 Bring lamb to room temp:
Remove from the refrigerator 1 1/2 to 2 hours before cooking so the meat comes to room temperature or it will not cook evenly. Leave Lamb in marinade.
3 Preheat oven to 450°F
with the oven rack in the middle of the oven.
4 Score the fat
Remove from Marinate and sprinkle with salt and pepper, wrap bones in foil, place in pan fat side up: Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart.
5 Roast first at high heat to brown then reduce heat to finish:
Roast at 450°F about 10 minutes or until the surface of the roast is nicely browned.
Lower the heat to 300°F. Cook for 10-20 minutes or until a meat thermometer inserted into the thickest part of the meat reads 125°F for rare or 135°F for medium rare.
Remove from oven, cover with foil and let rest for 15 minutes. Cut lamb chops away from the rack by slicing between the bones. We always cut the rack into two bone servings
Add a potato and some asparagus and serve 2-3 chops per person. Enjoy!