Here is another recipe, generously shared with us by Erik Akis of the Times Colonist, for rack of lamb.<\/p>\n
Greek-style Roast Rack of Lamb<\/p>\n
The tender lamb in this recipe is flavoured Greek-style with lemon, olive oil, garlic and herbs. This recipe could easily be expanded to feed a larger group.<\/p>\n
Preparation time: 10 minutes<\/p>\n
Cooking time: About 30 to 40 minutes<\/p>\n
Makes: 2 servings<\/p>\n
2 Tbsp olive oil<\/p>\n
1 tsp finely grated lemon zest<\/p>\n
2 Tbsp lemon juice<\/p>\n
1\/2 tsp dried oregano<\/p>\n
1\/2 tsp dried mint<\/p>\n
1\/4 tsp paprika<\/p>\n
1\/8 tsp cayenne pepper<\/p>\n
1 large garlic clove, minced<\/p>\n
1 (8-rib) frenched lamb rack<\/p>\n
\u2022 salt and freshly ground black pepper to taste<\/p>\n
3\/4 cup beef stock<\/p>\n
Preheat oven to 400 F with rack in middle. Place the first eight ingredients in a bowl large enough to hold the lamb. Cut the lamb into two, four-rib racks, set in the bowl and turn to coat with the marinade. Marinate the lamb at room temperature 30 minutes.<\/p>\n
Set the lamb, meaty side up, in a small roasting pan. Brush with any marinade left in the bowl. Season the lamb with salt and pepper.<\/p>\n
Roast lamb 22 to 25 minutes for rare; 25 to 28 minutes for medium-rare; and 30 minutes for medium. See my previous recipe, on page C1, for temperatures.<\/p>\n
Transfer lamb to a plate, cover loosely with foil and let rest for five minutes.<\/p>\n
To make jus for the lamb, place the roasting pan on the stovetop over medium-high heat. Add the stock, bring to a simmer, simmer two minutes and then reserve on low heat.<\/p>\n
To serve, pour jus on each of two dinner plates. Set a lamb rack on each plate and enjoy.<\/p>\n
Eric Akis is the author of the just-published hardcover book Everyone Can Cook Everything.<\/p>\n
\u00a9 Copyright 2013<\/p>\n","protected":false},"excerpt":{"rendered":"
Here is another recipe, generously shared with us by Erik Akis of the Times Colonist, for rack of lamb. Greek-style Roast Rack of Lamb The tender lamb in this recipe is flavoured Greek-style with lemon, olive oil, garlic and herbs. … Continue reading