Saturday, December 17, 2011

A Holiday (or any day) Roasted Rack of Lamb

It is one week before Christmas Eve and I'm still mulling over recipes.  The Baker's family always had a meatless meal served after the first star appeared in the night sky.  It consisted of an uneven number of courses.  His family always had eleven--yes, eleven courses.  When he told me this as young newlyweds, I didn't know how to prepare eleven different dishes.  If I did, I certainly couldn't have served them at the same meal!!  My family tradition had been roast beef on Christmas Eve.  I really didn't know how to prepare that either.  We compromised and had beet soup with mushroom ears and rib-eye steaks.  Since that long ago eve, we've tried many dishes (and number of dishes) and this is one of our favorites.  I hope you'll give it a try at one of your holiday meals.

Roasted Rack of Lamb (from a Chicago Tribune recipe)

2 well-trimmed racks of lamb, 9 ribs each, bones Frenched
1 tsp salt
Freshly ground pepper to taste
2 cloves garlic put through a garlic press
2 Tbsp olive oil
1/2 tsp each:  dried oregano, dried rosemary, dried thyme

1.  Heat oven to 450.  Season the lamb racks with the salt and pepper.  Place into a shallow roasting pan, bones down, and let rest at room temperature for 15 minutes.
2.  Mix together the garlic, olive oil, and the herbs.  Rub the mixture over the meaty top of the racks of lamb.
3.  Roast lamb until desired doneness:  125 degrees for rare (25 to 30 minutes) or a bit longer to 130 degrees for medium rare and on to 140 degrees for medium.  Any further is too much!!  Let rest, loosely covered with tin foil, for 10 minutes before serving.  Slice between the ribs to serve.

6 servings