Walnut Rack of Lamb

As with most of my recipes, there's a story along with it. In this case, there aren't any walnuts in it, it's the cutting board I'm referring to.

A while ago I decided to treat myself with a new cutting board, so I ordered one custom made from Amish craftsmen in Ohio and this is the first recipe I prepared on it. Thus the name.

INGREDIENTS:

1  Frenched lamb rack with 7 to 8 ribs  (3/4  to 1 pound)

1 Tbsp fresh rosemary or 1 tsp of dry

1 tsp dry thyme leaves

2 cloves garlic

Pepper

3 Tbsp olive oil

PREPARATION:

Process the thyme leaves with a grinder or mill into a powder. Peel the garlic and Press it with a press. Wash the rosemary, shake off water strip the leaves and chop finely. Trim excessive fat from the roast, wash and pat dry.

Place the three spices on a cutting board and chop together until well blended. Spread the spices out in a thin layer. Coat the rack with olive oil using a pastry brush, roll the rack in the spices being sure to cover the ends. Pat spices so they adhere well. Grind on some black pepper. 

Add 2 Tbsp. olive oil a thick plastic resealable bag then carefully place the rack in the bag. Scrap up any remaining spices from the board and add to the bag. Spread oil around so that it coats the lamb rack. Squeeze out the air from the bag and seal. Place it in the refrigerator (allowing it to marinate for at least 2 hrs. Overnight is even better). Turn the bag every 30 min. or so. Take the rack out of the refrigerator one hour before cooking for  lamb rack to comes to room temperature. 
Adjust the oven rack to the center of the oven. Line a roasting pan of adequate size with aluminum foil.

Preheat oven to 450°F

SEARING:

Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Place rack of lamb in skillet, meat side down, and sear for 3 to 4 min.  Turn and brown the bottom and ends.

ROASTING:

Place the lamb rack bone side down in the  in a foil-lined roasting pan. Then in the middle of the oven and roast at 450°F for 7 minutes. 
Lower the temperature to 350°F roasting for an additional 10 minutes and check the temperature with an instant read thermometer inserted into the thickest part of the meat. 125°F  for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.

Slice the lamb chops between the ribs and away from the rack.

Garnish with rosemary sprigs and serve.

Dinner- revisiting two favorites Lamb and Asparagus

Sunday is always special at our home and yesterday was just a little more so. My lovely wife prepared the delicious meal depicted here, Rack of Lamb Roasted with Spiced Crust  and  Sautéed Asparagus with Shallots. I must say it was a truly wonderful combination. If you haven't given either of the recipes a try, do so, you won't be disappointed.

Grilled Loin Lamb Chops

It may sound simple, just throw the chops on the grill and be done with it. Well not if you want superb Loin Lamb Chops perfectly done. Here’s the hints necessary to achieve perfection.

INGREDIENTS:

4 Loin Lamb chops 1-1/2 to 2” thick
2 Tbsp olive oil
Sprigs of fresh thyme

PREPARATION:

Using a chimney starter, about ½ full for 4 chops; start the charcoal about 15 to 20 min before grilling so that it is going well.

Wash the chops under cold water and remove any waste and excess fat. Pat dry put them on a dish covered with a paper towel to allow chops to come to room temp – about 20 – 30 minutes. Dredge the chops in oil just before grilling.

GRILLING:

Make sure the grates are CLEAN and oil them with the olive oil. This will help create the grill marks and keep them from sticking.

Place lamb chops on end to sear the bone 2 min.then turn on their side on a new area of HOT grids, searing for 4 minutes. Turn and place on new section of HOT grill. Allow to sear for 4 minutes on this side.

Move the chops on a section of grill away from the direct heat and shutter the lower vent. Roast them for 4 minutes more with grill lid closed.

Total cooking time from start to finish is about 10 to 12 including the indirect roasting.

Remove chops from grill before they reach final temperature and place on clean warm plate, cover and let stand for at least 10 minutes – allowing for the internal temp of the chops to rise approximately 10 degrees and continue cooking.

A sprig of fresh thyme adds just the appropriate finishing touch.

Doneness:

145F for Medium-Rare

160F for Medium

170F for Well

Seared Lamb Chops with Herbs and Garlic

Here is another way to prepare lamb chops. The garlic/herbs infuse the oil and crusts the chops.



INGREDIENTS:
6 lamb chops 3/4 “ thick (Loin or rib)
2-1/2 Tbsp extra virgin olive oil
1 Tbs. dried Italian herbs *
1 large clove garlic
¼ tsp freshly ground black pepper

PREPARATION:
Press the garlic through a garlic press. In a dish, mix 2 Tbs. of olive oil with the Italian Herbs Black pepper and garlic.

Wash the lamb chops and remove the large layer of fat including the under lining; Pat dry with paper towels. Rub the paste all over the lamb chops and set aside at room temperature for a half hour. Then season the sides of the chops with pepper.

SEARING:

Heat a 10-inch sauté pan over high heat until hot add the remaining; ½ Tbs. oil let it heat for a minute, add the chops. Sear the chops until browned on one side, 3 to 4 minutes. Turn the chops over cooking until the second side has browned, 2 to 3 minutes. Arrange Romaine leaves on a platter and place the chops neatly. Let them rest for 5 minutes before serving.

The chops will be on the rare side, cook for an additional min or two for medium.

* Italian herbs (Italian Seasoning) thyme, savory, basil, marjoram, rosemary oregano and sage NO RED PEPPER

Rack of Lamb Roasted with Spiced Crust

Here is an exceptional way to prepare a delightful rack of lamb, for a special occasion of just to say – “I love you”

INGREDIENTS:

1 pound trimmed single Rack of Lamb (7 or 8 ribs)

1 ½ Tbsp olive oil ¼ tsp dried hot red pepper flakes 1 garlic clove 3 tablespoons scallions

1 tsp fresh rosemary ¼ cup bread crumbs - plain fresh ground black pepper

Rosemary sprigs for garnish

PREPARATION:

Clean and cut and thinly slice the scallions including the fresh green. Remove the leaves from the rosemary stalks and finely chop. Press the garlic thru a garlic press. Clean and wash the rack removing any remaining waste.

COOKING:

Preheat the oven to 450° F Heat a small skillet over moderate heat until it is hot, add the oil continue heating, but not smoking. Add the red pepper flakes, and stirring for 10 seconds. Add the garlic stirring for 30 seconds. Add the scallion and the rosemary and stir to mix all ingredients. Add the bread crumbs and pepper to taste mixing well then remove the skillet from the heat. Moisten with a dash or two of white wine.

Heat a large skillet over moderately high heat until it is hot, add a dash of olive oil and in it brown the lamb, seasoned with pepper, turning it until the sides and the ends are browned evenly, about 5 minutes or so.

Arrange the lamb, fat and meat side up in an oven proof dish and apply the crumb mixture evenly on the fat and meat side of the lamb. Bake the lamb in the middle of a preheated 450° F. oven for 15 minutes, or until a meat thermometer registers 135 deg. for medium-rare meat. Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes.

Cut into ribs, not dislodging the crust and garnish it with the rosemary. Or carve at the table.

Pan Seared Lamb Medallions

This is one of the first recipes that I developed years ago. Louisa, my wife just loves it. The lamb is juicy, tender and flavorful and the presentation is eye catching to say the least.

INGREDIENTS:

6 ea 3/4-inch-thick loin lamb chops
¼ Cup seasoned flour (pancake mix)
1 Tbsp extra virgin olive oil
2 red bell peppers
¼ cup dry white wine
Parsley sprigs for garnish.

PREPARATION:

Wash and de-bone the lamb chops cutting the meat into 1” medallions. If preferred, the larger pieces can be tied. In a plastic bag, add enough seasoned flower to cover the medallions ¼ cup or less. Shake the lamb in the seasoned flour, shaking off the excess before adding to the pan.

Wash the peppers and "carve", remove the core and white rib; cut into julienne strips. Wash the parsley sprigs

COOKING (Searing):

Heat a Sauté pan over moderately high heat (6-7) until the rim is hot to the touch, but not smoking, add the Oil allow it to heat, then add the lamb searing it for 3 minutes on each side for medium-rare meat. Transfer the lamb to a platter and cover with an aluminum foil tent.

In the Sauté pan sauté the bell peppers, adding pepper to taste, over moderately high heat for 5 to 6 minutes, or until they are crisp-tender. Arrange them around the lamb.

Deglaze the skillet with the wine over high heat, scraping up the brown bits, adding more wine to form a medium sauce. Spoon the sauce over the lamb medallions and the peppers. Garnish with parsley sprigs.