Sunday Roast on Tuesday
The simplest of meals are usually the best. Exceptional products and ingredients join together to provide a meal worthy of a queen…namely me. This was certainly the case yesterday. I didn’t get started putting this in the oven until after 5:30 but the prep work was minimal and by 6:30 we were happily dining on roast rack of lamb, roasted new potatoes, and stir-fried bok choy. By 6:45 we were fighting over the last ribs of lamb…complete with snarling…regal snarling on my part of course.
But here’s the thing. Yes, this was simple…but because it’s so simple it’s often difficult to find the details of how to prepare the roasted meat…everyone just says “it’s simple”. So here it is:
Roasted Rack of Lamb for Dummies
Special equipment: pan large enough to hold the rack of lamb, meat thermometer, foil
Ingredients
Rack of lamb
3 cloves garlic, sliced thin
Rosemary, fresh or dried
Salt and pepper
Take the lamb out of the refrigerator and let it come to room temperature.
Preheat the oven to 425º. Position the oven racks so that you have room for the pan with the lamb and room for your roasted potatoes too. Line your pan with foil if you want to make clean-up easier.
Using a sharp paring knife create a bit of space between the outer layer of fat on the lamb and the inner layer of meat. Insert your knife into the lamb in several places and stuff slices of garlic into the slits. Layer the meat with the remaining garlic and rub salt and rosemary onto the meat layer and the outer layer of fat.
Place the lamb in the pan, insert the meat thermometer and place the pan in the oven. If your thermometer is digital set the temperature alert to 125º, if it’s not…well then I guess you’re going to have to peek into the oven after about 20 minutes or so to see where its at. Put the potatoes in at about the same time.
Once the temperature reaches 125º take the lamb out of the oven and tent it loosely with foil. Let it rest for 7 - 10 minutes. Keep your eye on the potatoes as they may need to come out too. Cook up your veg and serve.
This was my first rack of lamb so if these instructions seem wrong let me know.
2 Responses to “Sunday Roast on Tuesday”
1 Lisa 25 April 2007 @ 8:01 pm
Hi Vanessa,
my husband & I had an almost identical meal last night! Must be something in the air around here! I made lamb roast just as you stated w/ roasted potatoes and roasted broccoli–a family favoite (large florets, drizzle w/ a bit of olive oil and a couple of shakes of Penzey’s granulated garlic, 400°, 20-30 minutes, stirring a few times, till dark and crispy, salt to taste). Even the kids beg for that one!
2 vanessa 26 April 2007 @ 2:18 pm
Lisa, I’m going to have to try broccoli that way…thanks for the idea.
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