oooops, my roast was upside down!
FV24-11-1010
My hubby loves lamb chops/rack of lamb,,, problem is I don't and I had no interest in cooking it.
After nine years together, I finally braved lamb one dinner. Disaster. It ended up dry on the inside and oh-so-greasy on the outside. I vowed never to subject myself again to such failure. Thought it's best to trust our reliable home delivery.
But since I'm back in the kitchen nowadays, I asked myself ala an Italian mafia, "what's another try, eh?" I'm glad I did. :)
Tip 1: Make sure you have a meat thermometer.
Tip 2: Do not try to add so many different flavours onto your lamb, you want the lamb flavour to be the star of this dish
Tip 3: Ask your butcher to "french" them for you. If not, watch youtube to learn how to do it (exactly what I did!) :)
Done in half an hour, nothing more (oh yeah!)
INGREDIENTS
1 1/2 pounds or 8-ribbed rack of lamb
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
2 tablespoons olive oil
salt and pepper
Serves 4, 2 ribs each
437 Calories per Serving
Combine rosemary, thyme, garlic and fresh ground black pepper. Rub your rack all over with the combine herb and seasoning.
Put the rack inside a medium size storage bag. Add oil and toss the rack around to ensure oil coated it all over.
Marinate overnight.
Bring the lamb out to room temperature 2 hours before you plan to cook it.
Pre-heat your oven to 400 degrees Fahrenheit.
Sprinkle the lamb with salt and pepper before placing it on the roasting pan, bone side up (just our little secret, I did mine upside down!).
Roast the lamb for 7 minutes before lowering the temperature to 350 degrees Fahrenheit and roasting it for a further 15 minutes.
You know it's done when you insert your meat thermometer to the thickest part and it registers 130 degrees Fahrenheit (medium rare) or 140 degrees Fahrenheit for medium to well done or 150 degrees Fahrenheit for well done
Let it rest under a tent foil for 10 minutes before slicing it to preferred servings.
Serve with rice or with mash potatoes! Enjoy!
*curious why my lamb looked overdone? my hubby will never eat anything pink that's why!
My hubby loves lamb chops/rack of lamb,,, problem is I don't and I had no interest in cooking it.
After nine years together, I finally braved lamb one dinner. Disaster. It ended up dry on the inside and oh-so-greasy on the outside. I vowed never to subject myself again to such failure. Thought it's best to trust our reliable home delivery.
But since I'm back in the kitchen nowadays, I asked myself ala an Italian mafia, "what's another try, eh?" I'm glad I did. :)
Tip 1: Make sure you have a meat thermometer.
Tip 2: Do not try to add so many different flavours onto your lamb, you want the lamb flavour to be the star of this dish
Tip 3: Ask your butcher to "french" them for you. If not, watch youtube to learn how to do it (exactly what I did!) :)
Done in half an hour, nothing more (oh yeah!)
INGREDIENTS
1 1/2 pounds or 8-ribbed rack of lamb
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 cloves garlic, minced
2 tablespoons olive oil
salt and pepper
Serves 4, 2 ribs each
437 Calories per Serving
Combine rosemary, thyme, garlic and fresh ground black pepper. Rub your rack all over with the combine herb and seasoning.
Put the rack inside a medium size storage bag. Add oil and toss the rack around to ensure oil coated it all over.
Marinate overnight.
Bring the lamb out to room temperature 2 hours before you plan to cook it.
Pre-heat your oven to 400 degrees Fahrenheit.
Sprinkle the lamb with salt and pepper before placing it on the roasting pan, bone side up (just our little secret, I did mine upside down!).
Roast the lamb for 7 minutes before lowering the temperature to 350 degrees Fahrenheit and roasting it for a further 15 minutes.
You know it's done when you insert your meat thermometer to the thickest part and it registers 130 degrees Fahrenheit (medium rare) or 140 degrees Fahrenheit for medium to well done or 150 degrees Fahrenheit for well done
Let it rest under a tent foil for 10 minutes before slicing it to preferred servings.
Serve with rice or with mash potatoes! Enjoy!
*curious why my lamb looked overdone? my hubby will never eat anything pink that's why!
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