Roasted Lamb Chops
I have been asked by a few people for how I prepared the lamb that I posted on FB for the #covid19 #virtual #dinner-parties - This is one of the signature dishes I usually serve at a dinner party which is why I have not posted the recipe before this time - Enjoy
This recipe is based on a 2lb rack of lamb so just increase the ingredients per rack. I usually find the best lamb at Costco or Trader Joes but I have gone to our local butcher when in a pinch but then it is usually more expensive.
1 2lb rack of lamb, frenched
2 cloves of garlic minced
2 tablespoon of olive oil
2 heaping tablespoons of Maille Old Style whole grain mustard
1 heaping tablespoon of Maille Dijon mustard
1 tablespoon of balsamic vinegar
1 tablespoon of raw honey - I have a mustard flower one but any will do
1 tablespoon of dried rosemary
1/2 teaspoon of Maille Vinegar and Tomato puree
You want to get a rack of lamb that has already been "Frenched" for you (see picture below) it usually costs a bit more, but it is worth it. But I have had to "french" a rack of lamb before and I find this video the most helpful.
Place the lamb on a rimmed baking sheet and let stand at room temp for about 30 minutes - I usually season it at this point.
Place all the wet rub ingredients into a bowl and whisk to combine. Once the rack has set at room temp for 30 minutes, With the fat side up (the picture above is the bone side) take about a teaspoon of the rub and place it on the lamb and massage into the meat. Then pour the remaining rub on the meat and spread to create a nice coating, like icing a cake (just on the meat now need to cover the bones). Then let set an additional 30 to 45 minutes at room temp.
Preheat the oven to 400 degrees.
Now I have been cooking this dish for the last 15 years and I have gotten it down to how to cook to roast to get the desired doneness. Now each oven is different, our oven in PA I had to pull back on the time versus our oven in NYC.
Place the rack of lamb in the oven "french" bone side to the back of the oven.
For a roast that is rare - 30 to 35 minutes
For a roast that is medium-rare - 35 to 40 minutes
For a roast that is medium - 40 to 45 minutes
Now for any doneness above this is just wrong
Remove from oven, tent with foil and let rest for 10 minutes.
Now to carve, I usually cut the rack in half first, to check for the desired doneness, then cut up each side into the four chops.
Below is the non-glamour shot for our dinner that was posted on FB.