Once we got Directv figured out and the cookies made, it was time to focus on dinner.
To start this story, let's go back a bit. My mom has always made rack of lamb on Easter. Instead of the usual ham, my family's "usual" Easter dinner is rack of lamb. When I was little I used to call it lamb legs, which is a bit concerning, but delicious none-the-less.
When we figured out we would be staying home for Easter, I knew I needed to make it special, for Adam and I both. Rack of lamb it was. My mama sent the recipe and I was off to the market to buy a rack of lamb.
Adam and I went in to the market, ordered one rack of lamb and headed to the checkout. $80 later. $80. Eighty dollars. Is that shocking to anyone else? Adam declared that the pressure was on and that we should become best friends with Tony at the market to avoid having to finance our rack of lamb.
I called my mama, got the technique and thought I was prepared for rack of lamb. I read the recipe, got my meat thermometer out, made the rub and I was ready.
The meat thermometer hit the "recommended temperature" and when I checked, the meat was raw. I called my mom. "Keep cooking it."
15 minutes later, the rack of lamb was still raw. I called my mom. "Keep cooking it."
10 minutes later, it was done and SO delicious.
I wish I could describe the flavor. It's legit the best thing I've ever eaten ever. Besides the carrot cake I made for dessert. Wow. Rack of lamb is the most delicious and here's the recipe. PS - - this recipe is for 2 racks of lamb, so either cut the ingredient in half or be prepared to throw some away.
- 2 racks of lamb
- salt and pepper
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 1 cup breadcrumbs
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- Position the oven rack in the middle of the oven and heat the oven to 475 degrees.
- Season the lamb with salt and pepper.
- Combine the garlic, parsley, thyme and breadcrumbs in a shallow bowl.
- Moisten the mixture with enough olive oil to make the mixture hold tighter.
- Heat a large dry skillet over high heat. Put the lamb, meat side down, in the skillet. With tongs, hold the lamb against the skillet for a minute to give it a nice brown curst.
- Turn the meat to sear it on all sides for a total of 4 minutes. Remove the meat from the skillet and paint the meaty side of the rack with the mustard.
- Roll the meat in the herb mixture to coat it. Sear and coat the second rack the same way.
- Transfer the racks of lamb to the roasting pan just large enough to hold them.
- Cover the rib bones with strips of foil so they don't burn.
- Roast until medium rare, 20 to 25 minutes (125 internal temperature).
- If you want it crispier, broil for 2-4 minutes.
- Let racks rest for 5 minutes before carving.
Step 2, 5 & 9
Step 5 & 6
Step 7 & 8