Roasted Rack of Lamb

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If you are looking for an impressive and delicious dinner option, look no further than a rack of lamb. This classic dish is full of flavor and is sure to please your family or dinner guests. It may seem intimidating at first, but with some simple ingredients and a few steps, you can prepare the perfect rack of lamb in no time.

Ingredients Needed:

The most important ingredient when it comes to preparing rack of lamb is a good quality cut of meat. Look for one that is evenly marbled with fat for maximum flavor. You will also need some fresh herbs like thyme, rosemary, garlic, and salt and pepper. A few tablespoons of olive oil will help the herbs stick to the meat as well as provide additional flavor. Lastly, you’ll need a roasting pan large enough to fit your rack of lamb.

But before you start prepping your meal, it’s important to remember that this cut of meat can have quite a bit of fat, so it’s essential to learn how to properly trim the fat off before cooking. Follow these simple steps and you’ll be sure to enjoy the perfect rack of lamb.

Step 1: Get Your Supplies Ready
Before you begin, gather all the necessary supplies: sharp kitchen shears or a sharp knife, cutting board, paper towels (for cleaning up), and a bowl for collecting the trimmings. Depending on your preference, you may also want to use gloves when trimming the fat off your rack of lamb.

Step 2: Identify What Needs To Be Trimmed
It’s important to identify which parts of the meat need trimming—usually this will be any excess fat or silverskin (thin sheets or pieces of connective tissue) that are present on the surface of the meat. These parts should be removed as they won’t render during cooking and will stay tough and chewy.
To identify what needs trimming, hold up each piece in front of you and examine it closely with your eyes. Also feel around with your fingers for any thick areas that should be trimmed down.
If there are several layers of fat on top, remove them one at a time by slicing against the grain until only thin layers remain. You don’t want there to be too much fat left because otherwise it will just end up dripping away while cooking instead of rendering into delicious flavor like we want it too!

Step 3: Trim Away Excess Fat & Silverskin
Now that you know what needs trimming away, it's time to get started! Using either scissors or a very sharp knife (I recommend a chef's knife), carefully cut away any excess fat or silverskin from each piece until only thin layers remain on top and sides - being careful not to cut through any muscle tissue underneath. It’s also important not to trim too close as this could cause dryness when cooked later on.

After following these three steps—gathering supplies, identifying what needs trimming, and then actually doing the trimming—you should have perfectly trimmed pieces ready for cooking! Now all that’s left is figuring out what type of seasoning or marinade would best suit your particular rack of lamb recipe.  For this recipe I choose to top the lamb chops with Italian herbs  and the Keg Steak Seasoning mix.  

 Begin by preheating your oven to 350 degrees Fahrenheit. Then take your rack of lamb out of the refrigerator and let it come to room temperature while you prep everything else. Once that’s done, rub it down with olive oil and season with salt and pepper or herbed seasoning on both sides. I also suggest adding minced garlic cloves into herbs like thyme or rosemary before rubbing it all over the meat. Finally, if you choose you can place the meat in a roasting pan with some vegetables like potatoes or carrots and place in the oven for 25 to 30  minutes or until cooked to your liking.  I prefer my lamb to be a bit pink.   Specific directions for the recipe featured are provided below.

Finishing Touches

Once your rack of lamb has finished cooking it’s time for the finishing touches! Let it rest for about 10 minutes before carving it into individual chops—this allows all those juices to redistribute so they don’t escape when you cut into it. Serve alongside some potatoes or vegetables for a truly delectable meal that will impress any family or dinner guest!

Recipe:

Trim fat from the lamb on the fatty side.

Brush rack of lamb with olive oil.

Season the top side with Italian herbs.  I use Presidents Choice.

Season the bottom side with the Keg Steak seasoning mix.  If you don't have this seasoning, you can use salt and pepper.  

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Put the rack of lamb on a metal rack in a roasting pan.

Heat the oven to 350 F and cook for 20 minutes.  Then flip the lamb and cook for another 10 to 15 minutes. I prefer to have the lamb pink inside.  

When done cut the rack of lamb and serve with mint jelly and your choice of vegetables.

This is an amazing lamb dinner and one we serve for special occasions!