Countdown to Thanksgiving: The Night Before Rack of Lamb

As our days count down to the day before Thanksgiving, the strength to conjour up a fabulous meal before the biggest cooking day of the year is daunting.  The need for something no nonsense is crucial, thus we bring you a fairly easy, yet impressive idea for the Eve of Turkey Day.  Deliciously rich Rack of Lamb with Parsley… not only is it filling and flavorful, you can add sides of sautéed zucchini and a salad and be done, due to the flavor complexity of the lamb.  Try this meal out, and we promise you will not disappoint. 

This is the first recipe my husband asked me to cook when we were dating.  Not only was there pressure to prepare the perfect meal for him, but it didn’t help that it was his mother’s recipe and she cooked it to perfection. Every time. Without fail.  The first time I made it, he also requested I make her Fried Zucchini which ended up causing multiple fire alarms to go off as I scorched burning oil onto my hands turning soggy floured green spheres into flaming fire hazards. Yet, the rack of lamb turned out superbly and even with the little knowledge that I had, it was as if it was a recipe that I had handled for years. It is my go to whenever I have guests to impress or family to entertain. It is a gift to know, just like my mother-in-law, so keep it in your cooking arsenal. – Jenet

The recipe has always been given in a very basic form. It goes like this…

YIELDS

Serves 4

INGREDIENTS

1-2 American or Australian racks of Lamb

1 bunch of flat Italian parsley

4 shallots

1 head of garlic

Bread crumbs

Pepper (to taste)

Coarse salt (to taste)

RECIPE

Trim the fat off the rack, leaving a little cover for cooking. Wash and chop parsley,  shallots and garlic.  Combine the above with olive oil and seasoned bread crumbs.  Add plenty of freshly ground pepper and kosher (coarse) salt.  Set aside.

Place the rack (or racks) meat side down on a broiling pan after you season them with salt & pepper.  Place a little olive oil on the bottom of the pan.  Set oven to broil.  Brown rack on one side (approx. 5-6 minutes), remove from oven (draining any rendered fat … carefully as it will be very hot) and turn rack over.  Return to oven and brown other side.

Remove from oven and turn rack again.  Reset oven to 400 degrees and put parsley mixture on top and scatter around rack.   Place in oven for  approx. 10 -12 minutes.  Remove chops and check for doneness.  You may need to put parsley mixture back in the oven to brown more and this can be done either in the 400 degree oven or you can reset to broil, but watch carefully so as not to burn.  If you reset to broil you may want to place pan on lower rack in oven.

Serve and Enjoy.

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