Baa, Baa, Black Sheep. Have You Any Meat?

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While working as a private Chef, there was a family I would cook for regularly. One of their favorite meals was rack of lamb and I’d prepare it almost once per week. Sometimes I’d sear it, sometimes I’d grill it and other times I’d roast it from the start. Whichever way you choose, this video will give you an idea of how to get started with this amazing cut of meat…

This video shows a very basic preparation, but, sometimes the most basic things are best, no?

I’ll eventually post a video on demi-glace, which is a common sauce I serve with lamb. Feel free to branch out and get creative with finishing this off. Fresh mint is a traditional accompaniment to lamb, but stay away from the store-bought mint jellies as they are full of sugar and corn-syrup…

I suggest using this as a part of your weekly prep or lamb lollipops as passed starters at your next dinner party.

However you do it, be sure to do it up!

Share your pictures.

And, most importantly of all, Keep It Paleo!

Your Pal,

Paleo Nick

Baa, Baa, Black Sheep Rack of Lamb

Ingredient List for the Lamb:

  • 1 Rack of Lamb
  • Kosher Salt
  • Black Pepper
  • Olive Oil

Preparation Instructions:

  1. Heat 3 Tablespoons of Olive Oil in a sauté pan or skillet over high heat until oil shimmers and flows like water when the pan is tilted back and forth.
  2. Dry the rack of lamb with paper towels. Season the top and two sides with salt and pepper and place, seasoned side down, into the pan of hot oil.
  3. Season the side of the rack that is now facing up.
  4. Allow lamb to cook for 3-5 minutes until a hard sear is achieved. Then, turn meat over.
  5. Sear for an additional 3-5 minutes, adding oil to the pan if necessary.
  6. Once a hard sear is achieved on the bottom side, use a pair of tongs to sear the two ends for 20 seconds each. Do this by tilting the pan up so that all oil flows closest to you, then hold the end in the pool of oil with the tongs. Repeat with the other end and then remove the rack to a baking rack that has been placed on a foil-lined sheet pan.
  7. Place pan in the oven preheated to 350°F.
  8. Roast for 5-15 minutes until the center of the rack has reached an internal temperature of 130°F for medium-rare.
  9. Remove from the oven and place on a cutting board to rest for a minimum of 10 minutes.
  10. Slice the rack into cutlets the size of your liking and share with your friends.
  11. Bon Appetit!

“Keep It Paleo!”

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