1 KOL Foods, grass-fed Whole Rack of Lamb, Frenched (see video below)
1 Medium Shallot
Extra Virgin Olive Oil
4 - 6 Garlic Cloves
4 – 5 Fresh Basil Leaves (Large )
2 – 3 Sprigs of Fresh Mint
Cracked Black Pepper
This is one of the most elegant and special cuts of meat around . . . a rack of lamb. I’m using a 100% grass fed and pastured rack of lamb from KOL Foods. You know the drill, no hormones, and no antibiotics. Just great natural meat, as this lamb lived its life on holiday on a little farm in Virginia.
We start by making sure that the rack has been ‘frenched’. That basically means that all of the extra fat and meat between the bones has been removed. You also remove the large piece of meat that covers the top of the rack. Hang on to those pieces though. They can be used in a stew like my Turkish Lamb Armico, and on Shwarma.
Get a stove to oven pan real hot on the burner. Lightly dust the rack with some kosher salt and cracked black pepper. If you’re not a pepper fan, leave it out. Put enough olive oil in the pan to cover the bottom and then sear ALL sides of the rack, about forty-five seconds to a minute per side. Then take it out of the pan and let it rest on your cutting board. Take the pan off of the heat.
Now, in a food processor with the mince blade on, put in some olive oil, a bit of salt, not too much. Then add the remaining herbs, shallot and garlic. Pulse into a nice paste. If you need to add a touch more oil, fine, but don’t make it too thin.
Then, simply cover the rack on all sides with your herb paste. Place it back in the pan. Make sure you get all of the herbs on the rack once it’s in the pan. Add enough white wine to just cover the bottom of the pan. I insert a probe thermometer half way into the thickest part of the rack, right in the middle.
Now, put it in a 400-degree oven for about fifteen minutes or until the internal temperature reads about 135 for medium rare or 145 for medium. Remove from the oven and pan and let it rest on your board for about fifteen minutes. Please make sure that you’ve thoroughly washed your board from the raw lamb that was on it earlier.
While it’s resting, your pan will have some juices in it. I lightly deglaze the pan with some more of my white wine. Make sure to get all of the herbs that may have come off the rack into the wine.
Last step. Take your plate and put a dollop of your dripping on the plate where your lamb will go. Then just slice between the bones and lay two chops on top of the drippings. You can also put a touch of the drippings on top of the chops as well. Don’t over do it on the sauce.
I serve with my Asian green beans and herb roasted potatoes. This recipe is great for an elegant dinner party, Shabbat or just a romantic get-away in the privacy of your own home.