Lamb is one of my favorite foods to eat, but it’s intimidating for me to even think about cooking at home. I’ve heard people complain that it smells and heard horror stories of too rare or burnt messes.
That’s why I was glad to receive some lamb in the mail from Marx Foods to pair with a tried-and-true simple recipe from someone I know. I went all in and tried the scariest seeming cut: frenched racks.
This recipe, from one of my favorite chefs José Andrés, comes from his cookbook Made in Spain: Spanish Dishes for the American Kitchen which is paired with his PBS television show. It only has a handful of ingredients and is very straight forward so that the lamb itself can shine. Finishing with pyramid salt added a nice crunch, especially when paired with a smear of pesto.
The lamb itself was seared to a juicy, caramelized crunch and cooked to an internal temperature of 130°F. The meat, after resting a few minutes, was silky, moist, and lean. There was no off-putting smell prior, during, or after cooking — in fact, it tasted fresher than I ever knew meat could smell.
For those that haven’t tasted much lamb before, it tastes similar to beef, but lighter, cleaner, and less fatty, almost like venison. As the meat cools you can actually taste the flavor of the lamb more.
About the Lamb
Now, this lamb is not the same as average supermarket lamb. Alpine Origin Merino roams free on mountain pastures in New Zealand, grazing on grasses & alpine herbs. Because of this, the meat has a lighter, less gamy flavor and is more evenly marbled.
Thank you Marx Foods for the opportunity to taste this amazing lamb and to try my hand at making it myself! Stay tuned for a recipe involving Lamb Loin Fillets.
Roasted Lamb Rack with Potatoes
By February 21, 2015Published:
- Prep: 5 mins
- Cook: 40 mins
- Ready In: 50 mins
From José Andrés' Made in Spain.
- 4 yukon gold potatoes peeled, cut into ¼
- 16 pearl onions peeled
- 8 cloves garlic peeled
- 4 sprigs rosemary fresh
- 4 sprigs thyme fresh
- 3 tablespoons olive oil divided
- 2 french-cut lamb racks about 10 oz each
- ½ cup dry white wine
- sea salt to taste
- Preheat the oven to 450°F.
- Toss the potato slices, garlic, onions, rosemary, thyme, and 1 tablespoon of the olive oil together in a mixing bowl. Spread the mixture in a large roasting pan, season to taste with salt, and bake in the oven for 10 minutes.
- While the potatoes roast, heat 1 tablespoon of the olive oil in a large sauté pan over medium-high heat. When the pan begins to smoke, add the lamb racks and brown about 2 minutes per side.
- Remove the potatoes from the oven and pour the wine over them. Arrange the lamb racks on top of the potatoes, leaning them against each other to form a triangle. Return the pan to the oven and cook for another 20 minutes or until the lamb measures 130°F on a meat thermometer. Transfer the lamb to a cutting board to let rest for 5 minutes.
- Slice the racks into chops and divide them among 4 plates. Spoon the potatoes, onions, garlic, and herbs onto the plates. Drizzle the lamb with the pan juices and the remaining tablespoon of olive oil. Season to taste with salt.
- Cuisine: European
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