Rack of Lamb with Lemon, Dijon and Thyme

rack
dijon
thyme
lemon
lamb
#1

One of my favorite lamb dishes!

First get your butcher to give you a lamb rack with a nice fat cap on. No worries if you get a rack without a fat cap…this recipe will still work (just missing the most delicious part!)

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Simple ingredients needed: lemon, fresh (or dried) thyme, Dijon mustard, salt and pepper

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Squeeze half lemon juice into a bowl, and add exact volume of Dijon mustard. Add approx 1 tablespoon fresh thyme leaves. Mix well

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Place rack of lamb in a oven-proof pan, fat side down. Spread half of marinade, and sprinkle salt and pepper

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Flip rack over (fat side up), and spread the remaining half marinade on top. Sprinkle salt and pepper. Let lamb sit in its marinade for at least 1 hour. Then, place in oven preheated at 400 deg F for 25 minutes. Cover and let cook another 10 minutes.

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Remove lamb from pan when done. Add a bit of water to pan to deglaze (using spoon to rub off brown crust)

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Add a couple tablespoons of pork lard (or other fat) to mount the sauce. Blend with spoon.

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Pour pan sauce in a blender, and blend until you get a very smooth and velvety gravy

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Plating of lamb and gravy

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Close up shows pink center of chops

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Perfect bite of lamb with velvety gravy

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Which meat has the most fat.? how to eat more fat than protein
Anyone egg free?
32 day ZC Variable Protein Test
Lamb Flaps Recipe Please!
(Jacquie) #2

Beautiful and delicious! Food as art. :heart_eyes:

(Bacon for the Win) #3

the lamb looks delish and I am intrigued by your tile backsplash LOL You should show more of your kitchen in the pics!

#4

I do most of my pics there because that’s where the lighting is best. It’s a flooded combination of ceiling lights, the under cabinet LEDs and the light bulb over the stove (under the ventilation).

(Richard Morris) #5

Beautiful preparation - love your work :slight_smile:

#6

Looks delicious! I have to stick to chops, shanks, leg roasts. ($$$$) My favorite is the lamb chops (the shoulder cuts I think? They just happen to be the fattiest cheapest cuts here…from Australia to US)

#7

Yeah, I agree. This particular cut can be pricey. But, when you find them on sale, take advantage. They freeze well. And another strategy is getting the slab from your butcher, and French (ie clean) the rib bones yourself…or else you will be paying for all that manual labour. And hopefully recipes like this one will help people from not ruining their investment.

(ryancrawcour) #8

oh man it grinds my goat when butchers do this! try finding a good cut of meat (like brisket, short ribs, pork roast) with fat caps left on. nope. bloody US of A and their insistence on removing all fat for you b/c it’s so bad for you.

what’s the point in removing the fat cap from roast pork!?! how are you meant to make crackling?
:’(

even when I ask the butcher to leave the fat cap on, I come back to find it all trimmed up.