I brought a rack of lamb. I have no idea why I brought it because it isn’t the cheapest thing to buy, but it was something that I have wanted to make for a while… Especially since I have never made it before.
I went home after shopping and pop the thing in my freezer for about a week forgetting about it. With me, that is totally possible. I don’t have time to cook anymore. One day, I open the freezer for ice and lo and behold, thing staring back at me. Hello!
Here is a picture of some of the ingredients I quickly gathered for this cooking adventure…
And here’s a list of Ingredients you will need for making Provençal Rack of Lamb, the RECIPE is from Epicurious.com:
- 2 garlic cloves
- 2 teaspoons chopped thyme [Didn’t have thyme, so used lavendar]
- 1 teaspoon chopped rosemary
- 3 tablespoons olive oil, divided
- 2 medium tomatoes, halved
- 1 (1-pound) frenched rack of lamb (4 to 8 chops, depending on size), cut in half
- 2 medium shallots, thinly sliced (1/3 cup)
- 2 medium boiling potatoes, peeled and sliced crosswise 1/4 inch thick (We didn’t use potatoes because we didn’t want a lot of starch, instead, we used 2 onions in our recipe)
- 2 tablespoons water
I generally followed the direction of the recipe since I have never made lamb before and didn’t want to mess it up. My personal notes are in blue below.
- Preheat oven to 400°F with rack in middle. (We didn’t do this until later because it took me a while to prep everything…)
- Mince and mash garlic to a paste with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir together with herbs and 1 tablespoon oil.
- Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.
- Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet. (Be careful when browning. The oil is really hot and fat are hot and splashes.)
- Heat remaining tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat. (Since we didn’t want to eat potatoes, we skip this and instead, added the shallot into the remaining mixture.)
- Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes. (I put the onions on the pan and placed the rack of lamb on top, then put the mixture on top. I did about 20 minutes, but it’s on the rare to medium, so if you want it a little more medium, watch it around 20 minutes’ mark and check it often, so that it doesn’t get overcook.)
- Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.
So this turned out really well. I will probably make it again for holidays or something. Hope you also enjoy. Have a great day.
Browing the lamb in the pan.
And we didn’t even use the big oven…