Rustic Rack of Lamb

Lamb is one of those meats that you’re either going to love or hate. If you really try to, you may potentially find yourself in the middle of those two. For the most part, lamb has been a miss for me. Oddly enough, if you offered me goat and lamb, I would much sooner pick goat (my favorite and only experience is having it in Serbia where it was roasted on a spit in a handmade roaster). But on certain occasions when made right, it is one of those meals where you want to devour the bone itself.

My husband on the other hand loves lamb and has been attempting many recipes to find one that I would actually eat by choice. I can safely say he has hit the jackpot! The garlic flavor and the bit of char on the lamb, made it finger licking good (literally). I promise you’re going to love this recipe!

Ingredients

• Rack of 4 Lamb chops

• 2 Tbsp of diced garlic

• Kosher salt

• Black pepper

• Olive Oil

Sides

• Baby yellow potatoes

• 1 Tbsp of diced garlic

• Kosher Salt

• Black pepper

• 1 tsp of smoked paprika

• Olive Oil

• 2 Shallots

• Sour cream

Instructions

1. Start by salting the rack of lamb generously with kosher salt. Leave lamb covered in the fridge for at least an hour.

2. Cut baby potatoes into halves and toss with olive oil, some diced garlic, a pinch or two of kosher salt and some black pepper.

3. Once the lamb has rested, take it out of the fridge and uncover. Slice the rack into chops, and once up to room temperature, coat the lamb with some olive oil and toss with diced garlic, black pepper and some extra salt.

4. Once coated, get a cast iron skillet up to temperature on a mid-high heat. Once ready, place the chops fat cap down on the skillet. This will allow the fat to render.

5. After 2 minutes, or once the fat is well rendered, toss in your potatoes into the skillet and start cooking. In the meantime, flip the chops on their meat side, allowing each side to sear well, this should take no more than 4 minutes per side.

6. Try to only flip the chops over once to make sure you get a good sear on both sides.

7. Once the lamb hits 140 degrees F, pull them off the skillet to rest whilst you finish off the potatoes.

8. Once the potatoes start to soften, toss in the smoked paprika and toss the potatoes, allowing the spice to catch on the potatoes.

9. Once potatoes are ready, remove them from the skillet, add a little oil and quickly char a few shallots.

10. Once charred, plate as you wish (the potatoes go great with a little spoon full of sour cream).