Since last Christmas, I have wanted to cook a rack of lamb. This piece of meat has always intimidated me, since it is such delicate meat. What if I cooked it wrong? And my husband and I would both end up with food poisoning?! 😵 Not to mention, it is usually quite expensive and has such little meat on the bone!
After spending weeks keeping an eye out for the perfect rack of lamb to go on sale, we found a good 2-3 pound rack for just a little over $13. Now, I know we could have gotten a better deal, but I really wanted to make it for Christmas. Well, long story short, we end up having it a couple of days after New Years. No biggy, it was still delicious and now I cannot believe I waited so long to make it!!! My friends, when I tell you this is the most tender, melt in your mouth, meat you will ever eat, I am not kidding. Lets go out on a lamb then, shall we? Read on for step by step instructions, or do what I do some times, scroll down for the recipe. 😂
To begin, I used half a jar of marinated quartered artichoke hearts with peeled carrots. Laying them on a baking sheet with tin foil. I began using tin foil whenever making most things (other than cookies), simply to have less of a mess. Once the items were place, I drizzled a little of the marinade from the artichoke jar on the mixture.
In whatever blender you have, pour about 1/4 cup of olive oil and balsamic vinegar each, half an onion, parsley, red pepper flakes, and salt and pepper. Mix them up until smooth, as seen on the next picture.
Once the mixture is blended, pour on both sides of the rack, rubbing it in a little and let rest, fat side up, for 30 minutes.
After reading multiple recipes on how to cook a lamb, this has been the number one thing they had in common. Usually when putting any meat into the oven right away, you run the risk of getting a dry meat since it’s going from cold to hot.
For this meal, I roasted some red potatoes in olive oil and spices, with a side of creamed spinach. I covered the potatoes to cook them faster while the lamb sat at 400 degrees, tossing them with a spatula every 15 minutes or so to prevent sticking. Once the lamb was ready to place in the oven, I raised the temperature up to 430 degrees, since I would have both dishes cooking at the same time. After 15 minutes, I turned the lamb on it’s back, cooking it for another 10 minutes before taking it out of the oven and letting it rest for another 10 minutes.
Voila! There you have it!
Please let me know what you think by adding a comment below! Have a great night!
Balsamic LambIngredients 5-10 Carrots, depending on the size. Bigger carrots can be cut in half. Half a jar of Marinated Artichoke Hearts2-3 pound Rack of Lamb 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Balsamic Vinegar
- Half a Sweet Onion, chopped
- 1/2 teaspoon of Red Pepper Flakes
- 1 tablespoon of Parsley
- A dash of salt and pepper
DirectionsPreheat oven at 425 degrees. Place foil over deep baking sheet. Wash and peel carrots, placing them on the baking sheet. Spoon out half of the artichokes from the jar, combining them with the carrots. Spread half to the juices from the jar onto the carrots and artichokes. Combine remaining ingredients (minus the lamb) into a blender/food processor until smooth. Rub onto both sides of the rack of lamb, placing it fat side up over the vegetables. Pour remaining mixture over the lamb, covering it completely. Let rest for 30 minutes.Place the lamb into the oven for 15 minutes. Flip it over and continue to cook for 10 more minutes. Once it is done, take it out of the oven and let it rest for 10 minutes. Carve between the bones and serve hot. Bon Appetit!