Acerca de la Receta
Indulge in the rich tapestry of Mediterranean flavors with our 'Mediterranean Bliss Rack of Lamb'. Drawing inspiration from sun-drenched coastal cuisines, this dish offers a harmonious blend of aromatic rosemary, zesty garlic, and tender lamb. Each bite promises a culinary voyage to azure seas and golden landscapes. Perfect for a special occasion or when you simply want to treat yourself to a gourmet experience, this recipe embodies the essence of Mediterranean elegance in every morsel. With a preparation time of just 16 minutes, you'll find sophistication made simple.
Ingredientes
1 rack of lamb (about 8 ribs)
4 tablespoons unsalted butter, softened
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons fresh rosemary, finely chopped
3-4 garlic cloves, minced
Preparación
Preparation: Remove the rack of lamb from the refrigerator at least an hour before cooking to allow it to come to room temperature. This ensures even cooking.
Herb Butter Coating: In a medium-sized bowl, mix together the softened butter, salt, pepper, rosemary, and minced garlic until well combined.
Coating the Lamb: Pat the lamb dry with paper towels. Using your hands or a spatula, generously coat the rack of lamb with the butter mixture, ensuring it's well covered on all sides.
Browning: Heat a large oven-proof skillet or pan over medium-high heat. Once hot, place the rack of lamb in the pan, meaty side down. Sear until the lamb is browned on all sides, which should take about 3-4 minutes per side.
Oven Roasting:
Preheat your oven to 400°F (205°C).
Once the lamb is browned, transfer the pan directly to the preheated oven.
For medium-rare, roast the lamb for 20 minutes. If you prefer it more done, roast it for 25 minutes.
Note: To ensure your desired doneness, use a meat thermometer. For medium-rare, the internal temperature should read 130-135°F (54-57°C). For medium, it should read 135-140°F (57-60°C).
Rest and Serve: Once cooked, remove the lamb from the oven and transfer it to a cutting board. Allow it to rest for about 10 minutes. This helps in retaining the juices. After resting, slice the rack between the ribs and serve.