The rack of lamb is so elegant. If you are used to cooking beef, chicken, fish, and pork and not use to cook lamb, you might feel a little intimidated. But I can show you it’s not that hard.
My trick is not overboard with seasonings. The cooking time is on depends on how big your rack of lamb and how rare you want to be. I love to eat medium rare on this.
Marinate only requires 30 minutes and also you should leave lamb at room temperature. Otherwise, the inside is still raw while the outside is cooked. This method also applies to cook steak.
I find the best rack of lambs is at Costco. They are fresh and juicy, not to mentioned they are reasonable prices too.
Let’s get started.
Rack of Lamb Recipe
A delicious Rack of Lamb recipe anyone can do!
Ingredients
- 1 rack lamb
- 1 tbsp onion salt
- 2 tbsp olive oil
- 1/2 stick butter
- 3 tsp ground pepper
- 2 tsp ground cumin
- 2 tsp dried rosemary
- 1 sprig rosemary
- 2 tsp curry powder
- 2 tsp dried thyme
- 2 tsp dried parsley
- 1 1/2 tbsp garlic powder
- 2 cloves garlic
- 5 carrots (sliced)
Instructions
- Rinse lamb under running water. Soak in saltwater for 5 minutes. Rinse again and pat dry.
- Rub in 1 tablespoon olive oil, onion salt, ground pepper, curry powder, dried thyme, garlic powder, dried rosemary, ground cumin powder, dried parsley on both sides. Set aside and let it marinate for 30 minutes.
- Let make some fresh chicharron. You can get the premade ones at the store as well. Cut some fat pork with skins into 1/4 inches.- Add the pork fat directly into a dry pan. The oil will render out from the pork fat as they crisp up. Stir it occasionally to prevent burning. It takes up around 10 minutes until turn golden brown.- Once golden brown, transfer the pork fat to a plate lined with paper towels to remove excess oil.
- Preheat oven to 375 degrees.
- In the large skillet over medium heat, add in some butter, and the remaining olive oil. When it hot, place the rack of lamb on the skillet, sear both 4 minutes for each side until brown.
- Add in butter, garlic cloves, and fresh rosemary, chicharrones.
- Make sure to spend some time basting both sides of the lamb.
- Make sure to spend some time basting both sides of the lamb.
- In the medium pan over medium heat, add some oil, pour in carrot. Saute for 5 minutes, sprinkle some salt and pepper and simmer for another 10 minutes. Set aside.
- Remove lamb from the oven and let it rest for an additional 10 minutes before carving into chops.
- Sprinkle with some dried parsley, fresh ground pepper, and chicharrones. Serve with some side carrots.
