A few months ago I was watching Alton Brown’s ‘Good Eats,’ and saw him make the most delicious looking crown of lamb. It was completely coated in garlic and herbs and then slowly cooked in the oven until they were a perfect medium. *Drool*
I have been dying to make it ever since.
Thanks to a lovely trip to my parent’s house for Spring break, my dream was about to come true. My mom bought me two beautiful racks of lamb, and I cooked one up as soon as I got back to school – zero self-control.
I didn’t have all of the herbs that Alton Brown’s recipe called for, so I made up one using his as a reference, but it turned out great, and I definitely plan to make it again. I’d have to say that it is probably the best thing I’ve made to date. So if you like lamb, make this immediately.
Also if you’re ever at the grocery store and you see Bacon Mac and Cheese Lays, buy them. Just buy them, and eat them. You’ll thank me. Though, you may need a food spotter because somehow I blacked out* while eating them and ended up eating half the bag. And if you’re wondering what a food spotter is, it’s a person that you feel very comfortable with; who you won’t slap if they tell you to stop eating. Remember, you may hate them in the moment, but you’ll love them at the end of the day, when you don’t have a food baby to take care of.
*I didn’t literally black out. This is important to note because I’ve realized that when people don’t understand this, they get really concerned for me, wondering why I’m blacking out…which I’m not.
HERB ROASTED RACK OF LAMB
Rack of lamb (at least 6-8 ribs)
2 tbs. olive oil
3 cloves of garlic, finely diced
4 tsp. dried thyme
2 tsp. coriander
Salt and pepper
Sauce and Rice
2 cups cooked rice
1 tsp. Dijon mustard
1 ½ tbs. sherry
Preheat the oven to 375.
Rub olive oil all over the lamb and season with salt and pepper.
Mix the thyme, coriander, salt and pepper in a small bowl, and then pat it onto the lamb. Then pat on the garlic until the entire rack is evenly coated.
Stand the rack of lamb upright in a baking dish and bake for 20 minutes. At 20 minutes, my lamb was still more rare than medium rare, but I don’t mind it that way. Cook it longer or shorter depending on your liking.
After the lamb is cooked, set it on a cutting board to rest.
While the lamb is resting, pour the pan juices into a small pot and add the Dijon and sherry. My pan juices had a lot of time and garlic in it, so I didn’t need to add more, but if yours doesn’t, I’d suggest adding in extra ingredients.
I just served the lamb with a wild rice blend and the sauce. It truly was delicious. The lamb is super flavorful with all of the thyme and garlic, but it also like, melted in your mouth. I pretty much nailed it.
OH! I also got the opportunity to try a rare Upland sour ale, which was fantastic. It was way too expensive, but their sours are really hard to get, so I feel pretty lucky I even got to try it. Great job Upland, you have yet to make a beer I haven't enjoyed.
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.