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March, 2015 RECIPE OF THE MONTH

Serves 4
as an entrée

• INGREDIENTS •

1 ea Rack of lamb, frenched and trimmed
1 T Vegetable oil

• Dry Rub •

4 oz. Onion powder
3 oz. Paprika
1/2 oz. Black peppercorns
4.5 oz. Sea salt

Herb Coating

6 oz. Rosemary, fresh, stems removed
3 oz. Thyme, fresh, stems removed
1 T Extra virgin olive oil

Rosemary Rack of Lamb

As the old saying goes, March comes in like a lion and goes out like a lamb! Celebrate the close of winter with this easy, fast and soul-warming rack of lamb preparation. Serve alongside a creamy polenta and some roasted winter vegetables.

Method

1

Making the Dry Rub

  • Combine onion powder, paprika, black peppercorns and salt in a blender.
  • Pulse until black pepper is cracked and rub is mixed.
  • Reserve.
2

Making the Herb Coating

  • Fine chop the rosemary and thyme leaves.
  • Add extra virgin olive oil and toss to combine.
  • Reserve.
3

Cooking the Lamb

  • Preheat oven to 450'F and put oven rack in middle position.
  • Bring the rack of lamb to room temperature, pat dry and massage dry rub into meat generously.
  • Heat a 12-in heavy skillet until hot, add oil and then place the rack in the pan.
  • Brown rack on all sides except for the ends, about 10 mins total.
  • Transfer browned rack to a roasting pan and coat the lamb meat with the herb mixture, pressing in to adhere if necessary.
  • Roast uncovered for 10 minutes, then cover with foil and cook until a thermometer reads 120-125'F.
4

Serving the Lamb

  • Once cooked, remove lamb from oven and allow the lamb to rest, covered, for 10 minutes.
  • Once rested, slice the rack into 4 double chops and serve with your favorite sides.
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