It’s one of my favorite things to cook at home but I tend to do the same garlic, rosemary, evoo marinade each time. My cooking technique is usually just pan sear and then finish in the oven. Anyone have another recipe or flavor combination they would like share? TIA.

How can you improve on perfection? I prepare mine the same way, with the addition of thyme. I do prefer charcoal-grilled to pan-seared.

I do the same as Java...Sear meat side over direct heat for 3-5 minutes, flip and indirect until done med rare. Perfection in the form of a lamb lollipop.

Hi Glenn, That is bar none my favorite dish.

I cook it the same way (pan-seared), but I create a salt/pepper/cumin crust. Basically mix the three spices together, don't be shy with the cumin, and rub it all over the rack then sear in olive oil and a little bit of chicken stock. It should be 3-2-1 parts (cumin-pepper-salt), but feel free to adjust that as you see fit...just don't back off the cumin. It's strong, but lamb can handle it. Make sure the lamb is a little wet so the cumin really sticks on there. When you sear it a nice crust will form.

When I move it to the oven to finish cooking it, I place it in a pan with mashed up slow roasted garlic (from a whole slow roasted head), olive oil, and chicken stock (I drizzle the left over oil, stock, garlic, and now crust crumbs mixture over the prepared rack just before serving).

Lastly, while it's still hot, I grate some fresh sharp cheese over the prepared rack... parmesan or manchego.

I make this dish regularly, and it's always a hit.

Very nice ... will have to try your recipe in the near future.

I often do mine with a mustard breadcrumb crust.

Prepare a paste of good dijon mustard, evoo, salt and pepper. Also prepare a mixture of breadcrumbs, herbs (thyme, rosemary, parsley and a little black pepper is what I normally use), and grated parmesan cheese in a separate bowl. Rub rack liberally with the paste and then dip into the breadcrumb mixture. Roast in the oven at 425, for 15-20 minutes for rare-medium rare lamb.

I do this at wine dinners frequently. I've experimented with a number of methods and this is my favorite:

I minced up some garlic and shallots and put them in a bowl with some sea salt and make a paste from it by pressing it hard with the back of a healy metal spoon. Then I add some fresh rosemary and some toasted sesame oil and make a paste from the ingredients and rub it into the fat side of the rack. I cover it tightly tightly and leave it in the refrigerator for a few hours.

An hour and half before cooking, I remove it from the refrigerator. When ready to cook, I preheat the oven to 450 and cook 1 1/2 pound racks for 33 minutes in a Corningware pan. The higher sides on a Corningware pan help keep the meat juicy, though it takes a little longer to cook because of less air circulation. They come out perfectly.

Note: I've tried them on the grill and also by pan searing before finishing in the oven. I've also tried a lot more spices on the rack, but a good rack of lamb does not benefit from heavy spicing. The meat is delicate and shouldn't be overpowered.

GlennK-

There are lots of great ideas here. I have prepared it with a fantastic herb pesto. Let me know if you would like the recipe.

What great timing! Thanks for starting this thread GlennK. I'm planning on doing a rack of lamb this weekend and like a lot of the ideas posted. Oh, the choices!

Gig, can you post your herb pesto or email it to me?
Unsure if this'll be my thing for lamb but I'd like to see it.

Thanks everyone! Some good ones here for sure. Gig, please post your herb pesto.

Here you go...

ROASTED LAMB CHOPS WITH HERB PESTO
4 cloves garlic, finely minced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh mint
1/4 cup olive oil
2 teaspoons kosher salt, divided
2 teaspoons coarse ground black pepper, divided (2) 2-pound racks of lamb; bones Frenched, trimmed

Preheat oven to 500 degrees.

Generously butter heavy roasting pan; set aside.

In small bowl, combine garlic, parsley, rosemary, thyme, mint, olive oil, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Stir into a paste.

Evenly sprinkle lamb with remaining salt and pepper.

Coat meat completely with herb mixture.

Place racks of lamb in roasting pan.

Bake 20 to 25 minutes, or until golden brown outside and meat thermometer registers 140 degrees when inserted (if rib bones begin to over-brown while baking, cover with aluminum foil).

To serve, carve each rack of lamb into individual chops. Reserve pan juices, and serve with meat, if desired.

ENJOY!

quote:

Originally posted by Board-O:
Note: I've tried them on the grill and also by pan searing before finishing in the oven. I've also tried a lot more spices on the rack, but a good rack of lamb does not benefit from heavy spicing. The meat is delicate and shouldn't be overpowered.

Board-O:
Just curious. Pan searing vs. grilling: your personal preferance?


Thanks for the Pesto Recipe, gig.

One of these will be done this weekend.

I prefer oven roasting. If pressed to choose pan-searing and finishing in the oven or grilling, I'd go with the former. Grilling adds flavor and a good rack of lamb is fine simply roasted. You'll find plenty of people who think grilling is preferable, but not me. If the rack has been cut into chops before cooking, I'd grill it.

i really enjoy the searing!
when grilling i cutt into double chops- evo s&p when grill to temp!

when searing i trim all the fat save.
s&p the rack w/dijon mustard
make some fresh breadcrumb, parsley, garlic!
roll the meat part in the breadcrumb mix!
then sear to light golden brown put in a hot oven till the temp you like but let it rest before you cutt!


with the fat an any extra bones brown them in an med pot adding lots of onions just sliced
add a good beef stock bring to a boil then simmer skim scum off!
then taste (you will see what you have) very easy!
strain through some cheese cloth put in a clean pan ! reduce
take some mint then chiffonade an then add!
serve on the side an a small amout on plate!
i love it this way!

why searing?
it seals all the flavors in!!!!!

quote:

Originally posted by CSM:
I often do mine with a mustard breadcrumb crust.

Prepare a paste of good dijon mustard, evoo, salt and pepper. Also prepare a mixture of breadcrumbs, herbs (thyme, rosemary, parsley and a little black pepper is what I normally use), and grated parmesan cheese in a separate bowl. Rub rack liberally with the paste and then dip into the breadcrumb mixture. Roast in the oven at 425, for 15-20 minutes for rare-medium rare lamb.

I do a similar recipe, except I sear the rack and then brush with mustard. The bread crumb crust uses fresh bread crumbs, thyme, rosemary, taragon, salt, pepper, and black olives. After brushing the rack with mustard, pack the crust on top of the rack and bake in the oven

quote:

Originally posted by CSM:
I often do mine with a mustard breadcrumb crust.

My preferred method. Almost identical recipe as well. I pan sear and finish in the oven.

quote:

Originally posted by Dom'n'Vin'sDad:

quote:

Originally posted by CSM:
I often do mine with a mustard breadcrumb crust.

My preferred method. Almost identical recipe as well. I pan sear and finish in the oven.

Great minds, as they say....

Some great ideas here.

Do you prepare your Leg of Lamb the same way, guys?
Are are there other favorite methods for that?

We use Board-O's method for rack of lamb. For Leg of Lamb we tend to coat in Dijon mustard and then put freshly chopped herbs and such on top of that and then grill it instead. PURPLE can elaborate.

OK. I guess this post is a thread drift because it's not for "rack'o'lamb" but "leg'o'lamb" instead. Still, it's lamb. It's also got a whole bunch of ingredients so someone will probably say it sucks. Anyway, I first made this for a retail beer tasting about 2 years ago and it has become one of my most requested dishes. Maybe someone here will like it too.

Moroccan-Spiced Lamb with Date Barbecue Sauce

INGREDIENTS
(all measurements, believe it or not, can be eye-balled)
1 tablespoon plus 1 1/2 teaspoons ground coriander
2 3/4 teaspoons ground cumin
2 3/4 teaspoons sweet paprika
2 3/4 teaspoons ground ginger
1 1/2 teaspoons cinnamon
Freshly ground black pepper
Salt
1/2 cup extra-virgin olive oil
One 5-pound butterflied leg of lamb, trimmed of excess fat
8 garlic cloves—4 thinly sliced, 4 minced
1 medium onion, finely chopped
1/4 cup tomato paste
3 cups low-sodium beef broth
2 tablespoons honey
1/4 teaspoon saffron, crumbled into 1 tablespoon of water
1/2 teaspoon cayenne pepper
8 large pitted Medjool dates, minced (3 ounces)
1/4 cup fresh lemon juice
20 large pitted green olives, finely chopped
1/4 cup finely chopped mint
1/4 cup finely chopped cilantro

DIRECTIONS
(this is actually easier than it looks)
* In a small bowl, combine the coriander with the cumin, paprika, ginger, cinnamon and 1 teaspoon of black pepper. Set aside 3 tablespoons of the spice mixture for the date barbecue sauce. Stir 1 teaspoon of salt and 1/4 cup of the olive oil into the remaining spice mixture.
* Using a small, sharp knife, make 1/2-inch-deep slits all over the lamb. Press the garlic slices into the slits. Coat the lamb with the spiced oil, making sure to rub it in the slits. Cover with plastic wrap and refrigerate for at least 6 hours.
* In a medium saucepan, heat the remaining 1/4 cup of olive oil. Add the onion and minced garlic and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add the reserved 3 tablespoons of the spice mixture and cook, stirring occasionally, until fragrant, about 4 minutes.
* Add the tomato paste and cook, stirring, for 1 minute. Add the beef broth, honey, saffron water and cayenne pepper and simmer over high heat until the sauce is slightly thickened, about 8 minutes. Add the minced dates and simmer over low heat, stirring occasionally, until they break down and the sauce is thick and glossy, about 15 minutes. Remove from the heat. Stir in the lemon juice and season the sauce with salt and black pepper. Reserve 1/2 cup of the date barbecue sauce for glazing the lamb.
* Light a grill. Lightly season the lamb with salt and black pepper. Grill over moderate heat, turning once, until the lamb is nicely charred all over and an instant-read thermometer inserted in the thickest part of the leg registers 130°, about 15 minutes per side. During the last 3 minutes of grilling, brush the reserved 1/2 cup of date barbecue sauce all over the lamb. Transfer the grilled lamb to a carving board and let rest for 10 minutes.
* In a small bowl, toss the olives with the mint and cilantro. Slice the lamb across the grain and serve with the date barbecue sauce and olive relish.

quote:

Originally posted by Maverick:
I first made this for a retail beer tasting about 2 years ago and it has become one of my most requested dishes.

Sounds great.
Might we request this for the CDP?