Just in time for Mother's Day... save it for Valentine's Day... here it is...
THE BEST MEAL EVER!!!
Well, for me, anyway.
I haven't made lamb in forever. It's just too darned expensive. The other day while perusing the "green meat case" (as my dad likes to call it), I discovered several racks of lamb marked 50% OFF!! I couldn't resist. I now regret not buying them all.
The only ways I have made lamb in the past is either marinating a boneless leg and cooking it on the rotisserie or marinating and pan-frying chops. I'd never done an intact rack before. But hey... cooking meat isn't rocket surgery as long as you read and follow instructions. I can do that.
Please excuse the splooge of balsamic on the lamb, but this was THE BEST DAMN MEAL I HAVE EVER MADE!!! Roasted rack of lamb with garlic and herbs, truffled smashed red potatoes, and roasted asparagus with balsamic reduction. I impressed even myself.
Garlic and Herb Roasted Rack of Lamb
1 8-bone rack of lamb, bones frenched
1 8-bone rack of lamb, bones frenched
4 cloves of garlic, minced
1 1/2 T. fresh rosemary, finely chopped
1/4 C. Italian parsley, finely chopped
2 T. extra virgin olive oil
kosher salt
freshly ground pepper
additional olive oil
Several hours before cooking, combine garlic, herbs, and olive oil in a small bowl. Allow to stand around and make snide comments about your cooking skills. Tell it to shove off every once in a while. Have a beer. About an hour before cooking, take lamb out of fridge. Turn on kitchen fan, open all windows, and disable smoke alarm by tearing it off the wall and throwing it in the utensil drawer. If you do this right, there's gonna be some smoke. Right before preheating skillet, pat lamb thoroughly dry with paper towels and season all sides generously with salt and pepper. Preheat oven to 350°. Heat cast iron skillet large enough to hold the entire rack of lamb over medium-high. Add about 1 T. olive oil to skillet and heat until smoking. Sear all sides (except ends) until golden brown. Remove from heat and drain excess fat from pan. Spoon garlic and herb mixture onto meat side of rack, covering as much as possible. Roast in oven for 15 minutes. Cover lightly with foil and roast for another 10 minutes. Remove skillet from oven, remove lamb from skillet, and place on plate or cutting board to rest for 10-15 minutes. Slice as desired and serve.
*if there is any herb mixture left, set it aside for the potatoes*
Truffled Smashed Potatoes
3 lbs. red potatoes
2 large cloves garlic, peeled
Several hours before cooking, combine garlic, herbs, and olive oil in a small bowl. Allow to stand around and make snide comments about your cooking skills. Tell it to shove off every once in a while. Have a beer. About an hour before cooking, take lamb out of fridge. Turn on kitchen fan, open all windows, and disable smoke alarm by tearing it off the wall and throwing it in the utensil drawer. If you do this right, there's gonna be some smoke. Right before preheating skillet, pat lamb thoroughly dry with paper towels and season all sides generously with salt and pepper. Preheat oven to 350°. Heat cast iron skillet large enough to hold the entire rack of lamb over medium-high. Add about 1 T. olive oil to skillet and heat until smoking. Sear all sides (except ends) until golden brown. Remove from heat and drain excess fat from pan. Spoon garlic and herb mixture onto meat side of rack, covering as much as possible. Roast in oven for 15 minutes. Cover lightly with foil and roast for another 10 minutes. Remove skillet from oven, remove lamb from skillet, and place on plate or cutting board to rest for 10-15 minutes. Slice as desired and serve.
*if there is any herb mixture left, set it aside for the potatoes*
Truffled Smashed Potatoes
3 lbs. red potatoes
2 large cloves garlic, peeled
kosher salt
1 - 8 oz container chive and onion cream cheese spread
1/4 to 1/3 C milk
any leftover garlic and herb mixture from lamb
2 t. black truffle oil
Scrub and cut potatoes into approximately 2" chunks. Place in large pot along with garlic cloves. Cover with water to about 1". Add a couple tablespoons of salt. Cover and bring to a boil. Reduce heat and simmer for 20 min. Drain thoroughly. Add cream cheese, milk, leftover herb mix, and a pinch of salt, cover, and let stand for at least five minutes. Mash with hand masher. Add truffle oil. Mash some more. Stop when you like the consistency. Cover, let stand five minutes, stir, and serve.
Perfect Oven Roasted Asparagus
1 bunch asparagus, rinsed and tough ends snapped off, dried thoroughly
Perfect Oven Roasted Asparagus
1 bunch asparagus, rinsed and tough ends snapped off, dried thoroughly
olive oil
kosher salt
Preheat oven to 375°. Place asparagus in a relatively single layer in roasting pan. Drizzle with olive oil, sprinkle lightly with kosher salt, toss around, and roast for 7 minutes, tossing and turning asparagus halfway through. Remove from oven and serve as is or with your favorite topping, sauce, etc.
