As a delicacy, roasted lamb can have many layers to it. On its own, a cut of lamb can elevate the moods of consumers just with its various types of doneness. But it's when chefs utilize various herbs and sauces for coating the meat that things take off like a rocket. One fine example is a Rack Of Lamb. Fairly convenient to prepare and present, these eight rib chops can be quite versatile if treated the right way.
Among the most popular ways to treat rack of lamb is a simple coat consisting of all of the herbs found in the kitchen before roasting it.
Conveniently, rosemary, thyme, and parsley go well together on a lamb rib. Throw in some garlic and it's as if the lamb is being treated like royalty. Same goes for the sauce and there are many to choose from; some of which aren't even dependant on stock or drippings from the lamb. Again, the sky is the limit.
This recipe pretty much has all the herbs I just described for its coating. Not surprisingly, the sauce accompanying it will be a mint gravy. It's also not surprising how popular this recipe is, but the simplicity and end result are often more surprising than you would have expected
Ingredients for rack of lamb
Lamb Ingredients:
- 1 (8 ribs) lamb rack, frenched by a butcher
- 1 tsp vegetable oil
Coating Ingredients:
- 1 1/2 tsp thyme leaves
- 2 tsp rosemary leaves
- 2 tbsp parsley, chopped
- 3 garlic cloves, crushed and chopped
- 2 tbsp extra-virgin olive oil as needed
- Salt and pepper as needed
Gravy Ingredients:
- 1/2 cup mint leaves
- 1/2 shallot, diced
- 1/3 cup lamb dripping
- 1 cup water
- 1 tbsp flour
- 1/2 cup sherry
- Salt and pepper as needed
Putting it all together
Gravy Directions:
- Heat the oil in a saucepan over medium-low heat. Saute the shallot and mint leaves until soft. Add the flour and whisk until it forms a thick paste.
- Whisk in the sherry and reduce to half volume. Whisk ins the dripping and water, then cook for five minutes or until thick. Remove the sauce from the heat and Season to taste. Set aside.
Lamb Directions:
- Preheat the oven to 230°C. Preheat the vegetable oil in a large skillet to medium-high. Brush down the meat on the rack of lamb on each side with the extra virgin oil and cover with the garlic and herbs. Sear the lamb in the skillet for two minutes on each side or until it turns to a deep brown color.
- Transfer the lamb to a roasting pan and roast in the oven for 12 minutes or until the desired doneness. This can be done by using a meat thermometer to read the internal temperature. Remove from the oven immediately and set to cool for 5-7 minutes.
- Carve the rack into equal rib chops and serve with the gravy.
