A few simple ingredients and a meat thermometer are all you need to make a perfect roasted rack of lamb every single time.
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So I'm a meat and potatoes kind of girl. Give me a big fat steak cooked perfectly with a side of mashed potatoes and asparagus and I'm in heaven. Unfortunately, it would appear that having a massive Porter-House each week is not good for your heart or your pocketbook. The good news is that Lamb is a delicious alternative, especially when cooked properly.
Every time I'm at Costco I tackle the same list. A giant box of k-cups, a double pack of thick-cut bacon, Pesto-Gouda cheese, a hunk of parmesan, pork chops and a rack of lamb. The lamb costs between $10-$13 depending on the weight which in my mind is a steal for what an incredible meal it makes! If I wanted to make a couple decent steaks for my husband and I it would cost us closer to $30. Making a rack of lamb also keeps our portion sizes in control. We'll each eat 2 double chops, which is still probably more than your supposed to, but better than eating a steak the size of our faces.
This recipe is fool-proof. Combine your marinade and be patient. The longer you marinate the better it's going to be. Sear, and finish off in the oven. Couldn't be easier. Just make sure you put a meat thermometer in (and that it's not touching bone) while it's cooking so you pull it out right at 125 degrees. The worst thing you can do is overcook a rack of lamb.
I'm hungry just thinking about this....I think it's time for another Costco run...
Ingredients
1 rack of lamb
1/3 c. olive oil
2 cloves garlic - minced
8-10 leaves of basil - finely chopped
pinch of dried thyme
sea salt
pepper
vegetable oil
Directions
Preheat oven to 350 degrees.
In a small bowl, whisk together olive oil, garlic, basil and thyme. Pat rack of lamb dry with paper towel. Season generously all over with sea salt and pepper. Place in large plastic freezer bag. Pour olive oil mixture, get out excess air and seal. Massage oil mixture around to evenly coat lamb. Let marinate in the refrigerator for at least one hour. Take out 30 minutes before cooking to let lamb get back to room temperature.
Heat a cast iron skillet over medium-high heat. Drizzle vegetable oil (just enough to thinly coat the bottom of the pan). Place rack of lamb, fat side down in the cast iron skillet and sear for about 5 minutes or until starting to caramelize/brown. Stand up (so the bones are sticking straight up) to brown the bottom edge and then rotate so the fat-side is up.
Place in 350 degree oven and bake for 20-25 minutes or until a meat thermometer shows an internal temperature of 125 degrees. Pull from oven and let rest for 5-10 minutes (after which the internal temperature should be around 130). To carve, stand the rack so the bones are sticking straight up. Cut down in between every other bone to create 2-bone servings.
Prep Time: 1.5hours
Cook Time: 35 minutes
Serves: 2
