Rob's Awesome Rack Of Lamb From Longhorn Meat Co.
Thanks once again to Longhorn Meats in Auburn California for partnering with us to bring you an awesome “rack of lamb” recipe. Many people are unsure or intimidated by Christmas Dinner choices; a rack of lamb is a great way to serve an elegant holiday dinner and this recipe I created and have used many times is a snap:
Start with the best quality lamb you can find; I recommend, of course, Longhorn Meat Company in Auburn (www.longhornmeatco.com).
You’ll need salt and pepper to season the lamb…
Along with some crushed garlic, sea salt and fresh rosemary.
For the sauce, you’ll need some beef broth, balsamic vinegar and a good red wine.
First step is to season both sides of the lamb with salt and pepper, then preheat the oven to 475 degrees.
I highly recommend a cast iron skillet for this recipe, but if you don’t have one, a non-stick sauté pan will do, as long as its’ oven safe. Coat the bottom of the pan with 2 tablespoons of olive oil and heat over high heat until smoking
Sear the rack on all sides, over high heat for 2 minutes per side.
After searing, apply the flavor rub of 2 tablespoons crushed garlic and 1 tablespoon freshly chopped rosemary to all sides of the seared meat.
Place the pan directly in the oven and cook to an internal temperature of 120 degrees. Don’t be afraid to use a meat thermometer as it’s more important to “get it right” than look like a genius.
Once the lamb hits 120 degrees, remove it from the pan and allow it to rest on a cutting board.
Meanwhile, place the pan back on the stove top and add 1 cup of red wine to the pan over medium heat; this will deglaze the pan and get those wonderful and flavorful crusty bits removed from the bottom of the pan. Add 1 cup of beef broth and 4 tablespoons of balsamic vinegar and allow the sauce to reduce for 3 minutes.
Carve your lamb (cooked to a perfect medium rare, I might add).
Serve with the sauce drizzled over the chops. For a side, I prefer a simple arugula salad with an olive oil/fresh lemon juice dressing. Drink the wine you cooked the sauce in and you a perfect meal.