Scott Commings // Hot New Recipes
Herb Roasted Rack of Lamb By Chef Scott Commings
Serves 4 – Remove the lamb from the refrigerator 30 minutes prior to preparation.
2 Eight-Bone Full Rack of Lamb
8 thyme sprigs
1 sprig of rosemary
4 garlic cloves, minced
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
1 medium to large cast iron pan or a heavy bottomed braising pan
- Preheat oven to 450 degrees F.
- To prepare the lamb, begin by removing any thick fact around the “eye” of the lamb rack. (Be sure to not remove it all as this will help keep the lamb very moist during searing and cooking.) Remove any silver skin on the lamb, as well.
- Remove the thyme from the sprig as well as the rosemary. Mince finely. Season both sides of the lamb with salt and freshly ground black pepper. Rub with garlic followed by the herbs. Drizzle with 1 tablespoon of olive oil.
- In a cast iron pan on high heat, drizzle 1 tablespoon of olive oil in pan to coat the bottom. Carefully place the lamb in the pan with the fat side down and brown it on all sides, 2-3 minutes per side. (Remember to sear the ends as well.) Immediately place pan in the preheated oven and cook for 8-10 minutes until desired temperature is reached. Remove from the pan immediately and allow to rest for at least 10 minutes prior to serving. Slice the lamb into two-bone chops and serve topped with a fresh mint and garlic pesto. (see below for recipe)
Note: The lamb, or any meat cooked in this manner, will continue to cook for a few minutes after removed from the oven. Be sure to take this into consideration when determining final doneness.
For more recipes continue reading on page 78.