September 2nd is right on the corner. Let’s get it ready with an incredible recipe to cook with Lamb Rack Frenched Cap-off for your epic home party!
Rack of lamb is a fantastic roast centerpiece dinner since it is both visually appealing and surprisingly simple to make. This “best part of the neck” is considered the most costly cut of lamb, undoubtedly, one of the most precious parts. One of the best ways to cook a rack of lamb and keep its moisture is to sprinkle it liberally with garlic, rosemary, olive oil, and salt before roasting. The dish needs only five ingredients and takes only 10 minutes to prepare. Besides, you can easily pair it with a variety of side dishes, including risotto, green salads, and roasted vegetables.
Garlic-Crusted Roast Rack of Lamb
- 1 head of garlic (cloves peeled)
- ¼ cup rosemary leaves
- ¼ cup extra-virgin olive oil
- 2 racks of lamb, frenched (2 pounds each)
- Salt and freshly ground pepper
In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.
Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.
Carve the racks in between the rib bones and transfer to plates. Serve right away.
The sweet and sour notes of red apples in the dry French cider Val De Rance L’Authentique Cidre Rose create the perfect balance for the fatty flavors and intense aromas of the lamb dish.