Oh my God, meat that’s not chicken!
I know, I know.
I know I’m not big on red meat but once in a while, I wanna do some major damage.
For the record, I wasn’t even thinking about red meat until I saw this rack of lamb on sale – and I mean – twist my arm already why don’t you.
I bring ’em home and immediately start looking at the racks sideways like, hmmmm…how do I want this to go down?
I go online and almost every recipe I came across had something to do with slathering them in mustard and then rolling them in some sort of herb crumb coating.
I don’t need mustard in my life like that.
I’m all set with that shit.
Simple cooking, that’s how I wanted to handle these.
Salt, pepper, maybe a little garlic powder – that is it.
So that’s what I did and shit came out the oven looking good as hell buuuuut, even I have to admit, it looked a little boring.
I like color.
So while it rested, I mixed up a quick chimichurri sauce.
Roasted Rack of Lamb with Chimichurri Sauce
What I Used
3 racks of Lamb. 2 handfuls Fresh Cilantro. 1/4 cup Red Wine Vinegar. 1 tsp minced Garlic. Salt. Pepper. Garlic Powder. Olive Oil. Crushed Red Pepper (optional).
What I Did
Alright look – chances are, you’ve got a thick-ish layer of fat on your rack of lamb.
You could score it and then try and sear it off, the way you would duck, but why would you do that?
Do you really wanna chew through that?
Lamb fat is not like bacon.
You don’t need that kind of fat in your life, get RID of it.
Using a small -med sized knife, lift the edge of the thickest part of fat and carefully slide the knife under it.
Do like so, until majority the fat and sinewy is removed, but don’t cut through the meat.
If you have to cut through the meat to get to the fat, just leave it.
What you want is a layer of meat with most of the fat removed but a little leftover fat won’t kill you.
Remove as much of the fat layer as you can for each rack then season the rack, both sides, with a decent sprinkling of salt, pepper and garlic powder.
While your oven is heating, add 3 tbsp olive oil to a large pan under med-high heat.
When the oil is hot, place a rack of lamb in the pan, meat side down.
Saute until the side down turns golden brown or just begins to lightly char.
Repeat this for each rack of lamb, placing the seared racks in a large baking tray.
Before placing the baking pan/tray in the oven, tear off a wide strip of tin foil and carefully wrap the protruding bone tips.
You do this so that they won’t burn when they’re in the oven at such a high heat.
For med-rare, roast for 20 mins or until the internal temperature of the thickest part of the rack reads 135F.
140-145F for medium.
I know they say you shouldn’t roast lamb past medium, but fuck them – if you like your meat well done then you like your meat well done, who gives a shit?
Roast for 30 mins if that’s the case.
Remove from oven and set aside to rest in the baking tray/pan for 10 mins.
DO NOT try and carve it as soon as it comes out the oven.
Let it rest.
This part’s important because this is what’ll help it reach that perfect temperature so LEAVE IT ALONE.
In that time, make the chimichurri sauce.
Roughly chop both handfuls of the cilantro and add to a blender.
Also add in 1 tsp minced garlic and 1/4 cup red wine vinegar.
Begin to blend the mixture, slowly drizzling in olive oil until it reaches the coarseness or smoothness you desire.
Adjust the seasoning with salt and pepper, adding in crushed red pepper flakes for some added spice if you want.