It’s that time of year again, fall! It’s 85 degrees here in Chicago, but I’m not going to let that get in the way. There’s nothing I love more than making roasts during the holiday season. They’re so easy and fool-proof. You’re literally taking a cut of meat, throwing seasoning on it, and putting it in the oven. Ok, maybe it’s not *THAT* easy but it’s close enough. It’s the classy version of tacos, there’s ‘cooking’ involved but it’s mostly assembly work.
Fall and winter are an intimate time of the year.The cold weather keeps you inside and for once Chicagoans feel it may be more convenient to have a sit-down dinner at home. This is the ideal time to show off your adulting skills.
This recipe requires you to upgrade from a Jewel-osco to Whole Foods or Mariano’s. I can’t remember a time when I’ve seen racks of lamb in Jewel. For best result when browning, do so in a cast iron skillet. I suggest this meal for a date night. Generally, there should be half a rack per person (4 chops). Pair it with a filling carb (if not, you will be starving before the end of the night) and roasted vegetables for a complete meal.
Roasted Rack of Lamb with Rosemary and Thyme
- 1 1/4 lb rack of lamb frenched
- 3 tbsp garlic minced
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil extra virgin
- 3 tbsp rosemary freshly chopped
- 3 tbsp thyme freshly chopped
- Bring the lamb to room temperature. Preheat oven to 450 degrees.
- Add salt and pepper to the rack. Heat 2 tablespoons of olive oil in an oven-proof heavy skillet over high heat (MAKE SURE IT IS HIGH TO QUICKLY BROWN).Sear rack on both side (1-2 minutes).
- Sear rack on both side (1-2 minutes). Add rosemary, thyme, and garlic to each side of the lamb. Cover the end bones with foil.
- Place rack in preheated oven for 12-18 minutes depending on doneness.