#SoPhi Food Series | The Perfect Rack Of Lamb Recipe (by @PhillyTheBoss) | #SoPhi

by • August 14, 2013 • SoPhiComments (0)12287

This recipe is fairly easy, thus why I call it perfect. So easy a caveman could do it or a non-cooking individual. I like my lamb as well as steaks cooked Medium to Medium well. Keep that in mind with this recipe.

2 lamb racks (about 8 to 9 ribs each)
1/2 cup extra-virgin olive oil, plus 2 tablespoons
1 Cup of 100% Apple Juice
6 garlic cloves, unpeeled and crushed
2 (4-inch) rosemary sprigs, crushed
10 thyme sprigs, crushed
6 rosemary sprigs, for garnish
Freshly ground black pepper
Sea salt

Clean the rib bones well by scraping off meat and sinew with a small sharp knife. Cut the racks in 1/2 so that each has four ribs. Mix the Apple Juice, olive oil, crushed garlic, crushed rosemary and thyme sprigs in a large bowl, pour into a Ziploc bag or vacuum seal it if you can. Add the lamb. Grind some coarse black pepper over all. Seal well and marinate the racks overnight.

The next day remove the lamb from the marinade and scrape off as many herbs as possible. Preheat the oven to 400 degrees F.

Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Season the lamb well with salt; no additional pepper should be necessary, and sear fat side down until golden, about 7 minutes. Turn over so that the fat side is up and roast in the preheated oven for 20 to 30 minutes. Let the rack rest for 10 minutes before cutting.

*Check My Instagram for actual pics of Rack of Lamb cooked*

If you’re a man or female with a first date coming up and need a new spin on a old meal or want to wow a person and need an Idea, hit me up. Til next time..

– @PhillyTheBoss

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