Rack of Lamb

Posted on April 27th, 2009 by Danielle.
Categories: chops, dinner, lamb, recipe.

Here’s the story:

Chapter 1: My husband loves lamb.
Chapter 2: I love lamb.
Chapter 3: I search and search until I find a recipe that makes the best rack of lamb.
Chapter 4: I combine several recipes to make a rack of lamb that makes my husband, “…promise to stay married to you for at least another year.”
The End

A Rack of Lamb:


1 rack of lamb
1 cup Panko Breadcrumbs
3 cloves minced garlic
2 Tbs rosemary (finely chopped)
1 Tsp Salt (or 2 Tsp sea salt)
1/2 Tsp black pepper
2 Tbs olive oil
2 Tbs Brown or Dijon or Yellow mustard (to your taste)

1 Tsp each of pepper and salt necessary for a rub.

Cooking supplies:

Aluminum foil
Large Sauté or flat skillet
Glass cooking pan
Make sure your oven rack is in the middle of your oven so you have room and preheat the oven to 450°.  In a big bowl combine the garlic, rosemary, salt and pepper.  Add in Panko crumbs and mix well.
Prepare your rack of lamb (if packaged in plastic) by removing any residual liquid with a paper towel (If you got your chops from butcher they should be dry enough).  Sprinkle salt and pepper onto all sides of the lamb and rub in. Set aside.
Prepare the skillet on the stove on med high heat with 2 tbs of oil.  When pan and oil are hot begin searing each side of the lamb rack.  You want to give it 1 min. or 2 min on each side or until it is a nice carmel-y color.  Don’t forget to sear the ends.
After searing, brush the rack with the mustard on all sides and roll it in your mixed breadcrumb mixture.  Rack should be evenly coated up to the bones.
Place rack in the glass pan, bones side down.  Use a small bit of foil to cover each bone end.
Place the lamb in the oven for 13-19 minutes depending on how done you want it.   When done baking let the meat rest 5 min under a foil tent before cutting and serving.  If you have a thermometer, taking it to 120° rare should end up Med-rare after resting which is how I like it.

lamb chops with artichokes

Follow The Recipe Extra:
Two things are important with lamb chops: 1-don’t overcook 2-cover the tips of the bones.  If you do those you should be fine making this impressive meal.  For additonal fancy-ness I make them with pre-steamed, artichokes that I season with olive oil, salt, pepper and parsley, then throw in the oven on a baking sheet for the last 5 min of baking.


Lamb Chops in Vinaigrette Reduction and Country Potatoes and Onion

Posted on December 10th, 2007 by Danielle.
Categories: breakfast, chops, dinner, Intermediate, lamb, onion, potatoes, reduction, vinegar.

Well hi everyone. So sorry that I haven’t posted in two weeks. To make up for it, I’m posting a double recipe. And it’s a big one! This is one of those “looks-impressive-but-really-isn’t-hard-to-make” recipes. So make it when you need to impress someone.

chops & potatoes

Lamb Chops in Vinaigrette Reduction

4 lamb chops (3/4″ thick)
1/2 teaspoon dried thyme
1-2 tablespoons of olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup beef broth
1 tablespoon of butter
Salt and pepper to taste

Pre-mix the salt, pepper, and thyme in a bowl. Use as a rub on the lamb chops. Season both sides of each chop and then place the chops, covered in the refrigerator for 15 minutes at least so they can absorb the spice (no longer than 20 min.). Heat the olive oil in a large skillet. The stove should be on high to medium high. Place the lamb chops in the skillet and cook for about 3 min on each side (for medium rare to rare). Remove when cooked to your liking and place on a separate plate covered with foil to let the juices redistribute.

In the pan add the shallots and cook until just browned (pan should still have a tbs. or so of oil, if not, add a little before adding the shallots). Stir in the vinegar and scrape up the bits of lamb that were left in the pan as the vinegar loosens it. Stir in the beef broth. Let the sauce reduce by half, about 5 minutes. Take your skillet off the heat and stir in the butter to cut the bitterness of the vinegar. Pour reduction over the chops and serve.

Country Potatoes and Onion (For 2 people)

3-4 Medium to large New Potatoes
1 cup of Onions sliced largely
2 tbs Olive Oil

Slice each potato in half and then into wedges. Cut onion into large quarter sized wedges. Put a skillet on the stove on medium high heat. Put oil in the pan and then toss in the potatoes and onions to get them coated in oil. Cook potatoes and onion until onion is fragrant and soft and potatoes are just getting brown (about 10 minutes). Drain excess oil. Place back on the heat and add salt, pepper and parsley to taste. Continue to cook until potatoes are golden brown and onion is almost translucent.

Follow The Recipe Extra:

Lamb: You want to put a nice sear on the chops so the oil needs to be very hot. The oil should be thin and have a glassy sheen, then it will be hot enough. When you drop the chops in, do not be panicked by the immediate cloud of “smoke”. You are not going to light your kitchen on fire! If you sear it just right each side should come out a dark perfect brown. Also, balsamic vinaigrette is bitter so if you’re sensitive to that kind of taste you can do one of two things to cut it: 1) reduce the amount of vinegar to 1/4 cup (this will reduce your reduction time though), 2) add more beef broth or 3) add more butter.

Potatoes: This is a recipe that’s all about personal taste and timing. There aren’t really any spice increments because everyone likes things differently. This is also an awesome addition to breakfast that can be made while preparing eggs or pancakes or whatever. For breakfast though, it’s usually good to cube the potatoes into smaller pieces though.

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