Rack Of Lamb Dinner With Herb Crust And No Fuss
by Sara Tamayo
My Rack of Lamb with Herb Crust entrée served with baby Yukon gold Potatoes and sauteed Spinach is a special meal that I’ve learned to prepare from start to finish in under an hour. This really is a miraculous feast! It is absolutely delicious on the palate and lovely to the eye, but it often takes me less time to prepare it than it takes my appreciative guests to consume it. That’s a wonderful outcome for any cook! And it doesn’t come from a can or a mix.
The meal is appropriate to serve to gourmets. But since it can be easily prepared even after a hard day’s work, don’t save it for company. Treat yourself special, as well.
Purchase racks of lamb that have been frenched - that is prepared with the bones exposed. In the past I’ve purchased it from Costco. You can pick up some especially choice cuts of this at Brentwood fine meats.
Ingredients
2 racks of lamb, with 7-8 ribs per rack
The meat will be cooked quickly so take this out of the fridge two hours before preparation to allow it to warm
2-3 cloves of minced garlic
2 sprigs of fresh parsley
2-3 sprigs of fresh thyme
2-3 sprigs of fresh rosemary
1 teaspoon Dijon Mustard
Recipe
Preheat Oven to 450F.
Trim excess fat from the ribs. If you purchase these from Brentwood Fine Meats, they will take care of this part of the preparation for you.
Chop the garlic and herbs fine.
Mix the garlic and the herbs with the salt and mustard.
Pat the mixture onto the racks of meat.
Place the racks into a roasting pan or skillet.
Scrub the potatoes and toss with garlic infused olive oil, salt and pepper
Place potatoes with the lamb into the center of the oven and roast for 20-25 minutes, for rare or Medium-rare meat.
Remove lamb from the oven and let stand for about ten minutes before serving.
While the lamb is resting, sauté a large bunch of clean spinach with 1 tablespoon of olive oil.
Slice the ribs between the bones.
This will serve four guests. Everyone will be delighted and will be so appreciative of all the hard work you put into providing such a wonderful feast for them. Just say “Thank you for saying so”.
Back to the Recipes
