Meat: Roasted Rack of Lamb
This recipe uses the smaller rack of lamb. Hence one rack will feed just two people, about 4 chops each. I used a combination of different recipes to come up with my favorite version.
- caramelized onions (you will only need 1/3 or half of recipe):
- 1 New Zealand/Australian rack of lamb, trimmed (about 1 1/2 pounds)
- make sure the lamb has been sitting out for 30-45 minutes to come to room temperature!!!!!
- 3/4-1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoons vegetable oil
- 2 tablespoons Dijon mustard
- 2 teaspoons minced garlic
- 1/4 cup seasoned bread crumbs
- 2 tsp. chopped fresh rosemary
- 1 tablespoon grated Parmesan
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 onion, sliced in half rounds
- 1/4 tsp. fresh thyme leaves, chopped
- 1 tablespoon sherry wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Make caramelized onion:
Heat olive oil and butter in shallow pot, add onions and thyme. Place lid on top and cook over medium-low heat for 10 minutes to sweat onions. Removed lid and cook over medium-low heat, stirring occasionally, for 25-30 minutes until onions are golden brown. Lower heat if burning. Add vinegar, salt and pepper and cook 2 more minutes.
Rack of lamb:
Preheat oven to 450 degrees F.
Season lamb well with salt and pepper. Heat a cast iron skillet on high heat. When hot (almost smoking), add oil. Add lamb and brown 3 minutes on each side. Transfer to cutting board to cool slightly, about 10 minutes.
Use back of spoon to spread mustard on all sides. Sprinkle minced garlic all over lamb as well.
In a small bowl, mix breadcrumbs, rosemary and grated cheese and mix to combine. Spread most of crumbs on lamb either with hands or a spoon. Press crumbs to make sure it adheres to meat. Sprinkle caramelized onions (you will probably only need half or a third of recipe) on fat side of lamb. Sprinkle remaining crumbs over the onions.
Place lamb back in cast iron skillet (rib side down/fat side up) and place in oven. About 14-19 minutes for medium rare (if your meat was not brought to room temperature before browning, it will take longer). Use meat thermometer. I pull it out when it hits about 132 degrees and get a nice medium-rare to barely medium (not too bloody). Allow lamb to sit for 10 minutes before carving into chops. Hold top of bones and slice down.