Thyme & Garlic Lamb Rack
I can officially call myself a griller now!
Shopping these days has become a grand adventure as it is one of the only establishments I can go to right now. Every week I get excited & look forward to diversifying my grocery list to keep things interesting. If I’m going to cook almost everyday might as well make it worth the while, right?
Last week while at Trader Joe’s I was in the meat section looking for something I’ve never cooked before when my eyes landed on a cute little frenched rack of lamb ribs. I’ve had them a couple times in my life, once as an appetizer & another cooked by a friend at a dinner party. It sparked my curiosity as I couldn’t remember the distinct taste (but I remember them being good) so I decided to get them.
As I usually do, I looked up a couple variations of recipes online and decided that something herby with garlic would be best as most red meats pair well with them. I wanted them to to be very brown on the outside but still a little pink on the inside. The older I get the more I realize what a crime it is to overcook quality cut meat. So, a quick sear on the grill then a few minutes in the oven is the route I took.
First, I dressed the rack with thyme, garlic, salt, pepper and olive oil & put it on the fridge. I let the marinade sit on for about two hours before I went to grill.
I heated up the grill to 500 degrees before I put the rack meaty side down. Let it cook for about 5 minutes to get create a good sear then flip for another 5 minutes. This time will fluctuate depending on how big your rack is. It should still be pink in the middle but nicely browned on the outside.
Once back in the kitchen I preheated the oven to 400 degrees & put the rack in for about 10 minutes. This really gives you the finish your looking for so the meat isn’t too bloody but still a little pink in the core.
The Importance Of Resting
Resting allows the juices to redistribute throughout the meat. If you cut the meat right after removing from the oven the juices will run onto the cutting board instead of staying in the meat. About 5-10 minutes (while you plate your sides) should be enough time!
Ingredients:
rack of of lamb (mine was 1.25 lbs)
2 cloves of garlic (chopped)
3 tbsp thyme
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
In a small bowl, combine all the ingredients for the marinade to form a chunky paste.
Spread the marinade over the lamb rack. Cover & refrigerate for 2 hours or longer.
Heat the grill on high to 500°. Place the rack of lamb on the grill (meaty side down) to sear for about 5 minutes. Flip and cook for another 5 minutes.
Preheat oven to 400°.
Cook rack in oven for about 10 minutes until no dark pink meat remains.
Transfer lamb to a cutting board and let rest for 5-10 minutes.
Cut the lamb into chops. Arrange on a platter and pour any left over meat juices over the lamb. Add a dash of salt and serve.
Enjoy!
