I know it is not spring, but this is the usual Christmas Eve dinner for Larry and I. Visit your friendly Costco for the rack of lamb. Our dinner is usually preceded by escargot in garlic and butter, with a touch of Black Sambucca liqueur to which we also add some crumbled blue cheese. Ok…we are blue cheese freaks! Our racks come with six bones and if we are hungry we each eat three (depending on how many escargots we have already eaten). The italicized remarks are mine…
The size of the eye of the meat will alter the time it takes to roast the chops. The thicker the eye, the longer it will take. In general, the rule of thumb is 15 minutes to the inch (2.5-cm).
1 rack of New Zealand lamb
Salt and freshly ground pepper
1 tbsp (15 mL) olive oil
Marinade
2 tbsp (25 mL) grainy mustard
2 tbsp (25 mL) chopped fresh rosemary
2 tsp (10 mL) chopped garlic
¼ cup (50 mL) olive oil
Salt and freshly ground pepper
Crumbled blue cheese if you like that….I find it incredible when just drizzled over the lamb when served!
1. Season racks with salt and pepper. Heat oil in a skillet over high heat and add racks, fat-side down. Sear until golden, about 2 minutes. Pick up the racks with tongs and sear the back and each end as well. Place on baking sheet.
2. For marinade, combine mustard, rosemary, garlic, olive oil and salt and pepper. Spread over racks, including bones. Marinate for 30 minutes.
3. Preheat oven to 450ºF (230ºC).
4. Bake racks for 12 to 15 minutes or until medium rare. Let sit for 5 minutes before carving down into chops. Serve 4 chops per person.
Sprinkle on the crumbled blue cheese!!!
Serves 4
I like to serve it with baby whole potatoes and fried asparagus….
Buen provecho...2022 