Roasted Rack of Lamb with Rosemary and Mint

Roasted Rack of Lamb with Rosemary and Mint

 Last week I asked my husband what he would like for dinner, his reply was "corn dogs and mac 'n cheese!"  My response was "Uh, yeah, um I'll be back in a little bit..."

 So, armed only with my reusable shopping bag, i headed out to the local organic grocery store for inspiration.

 And there it was... the cutest little four-chop lamb roast you ever did see. And it was on sale!!! I had found my muse for the evening. 

 The nice boy (yeah, I just said that old-lady style, what?) that wrapped it up for me was full of suggestions on how to prepare it, but I already knew which direction I was going with this tasty cut of meat.

I found some fresh rosemary and mint and tossed those into my bag. Then I instantly darted to the produce department where I knew the baby versions of all my favorite spring veggies would be waiting for me. After picking up some perfectly round, and very uniform in their miniature size, new potatoes, I grabbed up some English peas and honest to goodness real baby carrots (with the greens still on them thankyouverymuch). When all was said and done I spent less than $25 for what would eventually be two roast lamb dinners with the works.

  I didn't use a recipe so i have no measurements for you. I don't measure anything anyway so...

For this recipe you just need to eyeball everything. You know you don't need 4 cups of balsamic vinegar. Make the herb rub a kind of a thick vinaigrette or marinade. And make enough of it to cover the whole roast and then some. Season the veggies to taste, and taste every thing as you go!!!

Herb Rub:

chopped fresh mint

chopped fresh rosemary

finely chopped garlic

balsamic vinegar, a couple generous splashes

extra virgin olive oil

sea salt

freshly ground pepper 

I figure 2 chops, 4 potatoes, 2 carrots and a small handful of peas per person outta do it.

1 french style lamb roast, big enough to feed however many people you need it to

small red potatoes uniform in size for even cooking, cut in half

baby carrots with the green tops if you can find them, washed but not peeled and green tops cut short

English peas, shelled and washed

extra virgin olive oil

sea salt

freshly ground black pepper

onion powder

garlic powder

dried thyme

dried parsley

Rub a Dub Dub:

Combine all ingredients in a small bowl and stir. Let it sit for a few mins while you tend to your precious lamb.

Laaaaamb:

Pat it dry with a paper towel. Using the best kitchen tool there is, YOUR HANDS, rub half of the fresh herb mixure all over the lamb. Treat it right, get it in all the nooks and crannies. Then on the fat side of the lamb (why is there always a fat side???) press the remaining rub mixture onto the fat to create an herb crust. Place the lamb fat side up into a shallow roasting pan or baking dish or whatever you have that has some sides on it. Let it rest while you prep the veggies.

Veggie Time:

Boil some salted water in a really deep pot. Add the halved potatoes. Place a heat proof colander onto the deep pot and set the peas and carrots in it and let them boil along w the potatoes until about half way cooked or peas are bright green and the carrots get so orange your eyesight gets better just looking at them. Drain the carrots and peas and put directly into a bowl of ice water, set aside. Drain the potatoes, they should still have a little but of firmness to them.

Combine the olive oil, sea salt, pepper, onion powder, garlic powder, thyme and parsley in a bowl and toss the potatoes in it until well coated. Arrange the potatoes in the roasting pan around the lamb and place in a preheated 400 degree oven. Set the timer for 12 minutes and don't even think about opening that oven door. I mean it. You will be sorry.

Meanwhile, drain and then toss the carrots and peas in what's left of potato seasoning. *Finish the veggies by sauteing them in a hot skillet until crisp tender right before you are ready to eat.

NOW BACK TO THE LAMB SHOW!

After the first 12 minutes, check on your lamb. If it is showing signs of caramelization then check the internal temperature for a perfect 140 degrees for medium rare. Most likely it will take at least 8 - 10 more minutes but this is not the time for lazy cooking and letting the internal temperature run amok. This is RACK OF LAMB people, respect the temp! {sermon over}

Once the lamb has reached your desired doneness remove the pan from the oven. Transfer the lamb to a cutting board and cover with foil to rest for at least 10 mins. Check the potatoes for crispiness, if they aren't quite done then toss 'em back in the oven until they are perfect. ***Now would be a great time to finish those veggies!***

Once the lamb is well rested and ready to be served, use a sharp knife to cut into chops. Don't be scared, just cut in between each rib bone. Piece of cake.

Serve it all together on a plate in it's full glory for all to admire... ahem... I mean, make sure to give every one equal portions or serve it family style. However you dish it up, it will be delicious.