Racka Racka Lamb
What is it that we learned in school? March comes in like a lion and out like a rack of lamb? Oops, is that wrong?
One rack should serve two people if you have generous side dishes. If you have very hearty eaters and not much on the side, prep one for one. You want a digital probe meat thermometer. Polder makes the best ones.
The ideal rack of lamb is cooked to perfection at medium rare (an internal temperature of 145 degrees). That takes approx 25 - 30 min.
- 1 Rack of lamb
- 2 Tbs. of Magic Oil
- 1 Tbs. Sticks & Buds
- 1 or 2 Tbs. of Fresh Rosemary
Rinse rack and pat dry. Using a sharp knife, score the top layer of fat in a diagonal criss-cross pattern.
Preheat oven to 420º
Using a paper towel to hold the bones, coat the entire rack (both sides) with Magic Oil. I use a brand new, disposable .99 cent paintbrush or my hands. Sprinkle with Sticks & Buds and weave the fresh sprig of Rosemary between the bones on top.
Place lamb, fat side up in a shallow baking dish. Insert the meat thermometer dead center, making sure not to touch any of the bones or the bottom of the pan. Set it for 145º.
Roast until the thermometer beeps, approximately 25 - 30 minutes. Set aside and cover loosely with tin foil for 10 minutes - keep the probe in until you are ready to carve. Carve into chops and serve with mint jelly.