Roast it, grill it, or let your crockpot do all the work. No matter what method you choose, you’ll end up with a wonderfully seasoned lamb dinner. American Lamb provides information any home cook or chef can consult for lamb including tips based on style of preparation, and the internal temperature different cuts need to reach in order to be safely cooked. In its guide, Lean on Lamb promises that lamb is just as easy to cook as other types of meats, but introduces new flavors to dinner. If you are confident of your lamb preparing skills, skip the tips and trick and dive straight into the 8 recipes to determine which you’ll be making tonight.
1. Garlic-Crusted Roast Rack of Lamb
Preparing a rack of lamb doesn’t have to be complicated. As demonstrated in this Food & Wine recipe, Kenny Rochford generously seasons and then roasts lamb in the oven for an easy but flavor-filled way of making a rack of lamb.
- 1 head of garlic, cloves peeled
- ¼ cup rosemary leaves
- ¼ cup extra-virgin olive oil
- 2 racks of lamb, frenched (2 pounds each)
- Salt and freshly ground pepper
Directions: In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
Preheat the oven to 450 degrees Fahrenheit. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes. Carve the racks in between the rib bones and transfer to plates. Serve right away.