Rack of lamb, I need to talk about this elegant juicy meat. When I was given an offer from Ontario Sheep Marketing Agency to cook something with Lamb, I wanted to make something only with Rack of lamb and nothing else. It is purely because I wanted to make it for a long time looking at the beauty of Rack of Lamb. Usually Rack of lamb tends to be a little more expensive but it is purely worth the taste. I wanted to prepare something less complicated and intense in flavor. When you want to buy rack of lamb, it mostly comes frenched which means the fat and meat that is attached to the rib bones is removed making it a fresh and classic. You can prepare this recipe by scoring (take a knife and cut diagonal cuts on the thick white fat) and season with your favorite seasoning, seal and bake in oven. A piece of cake? Right 🙂 I know it is really simple to make and taste delightful!
I made this recipe using a combination of my few favorite ones. I like spicy honey garlic sauce in few of my recipes so I made this lamb recipe. And I guess my choice was totally right. It turned out so beautifully and also totally dainty. You can find this recipe along with other recipes on the Ontario Lamb Website.
If you want some good taste, we need some good color on the lamb. So, it is a mandatory step to sear the lamb in the pan before keeping it for baking. I proudly want to say that I am using Canadian-raised lamb for this post. People tend to cook more chicken or beef as few people tend to get intimidated by it and think it involves a lot of hard work to cook lamb. It is really easy and quick to make lamb. For Indian recipes, you can pressure cook it for 4-5 whistles before adding them to the gravy. And if you are baking it, seal it and roast it in pan and bake according to the way you want the lamb to be cooked.
For every 500g of meat, a rough guide to cook your lamb in oven is about 40 minutes for well done, Medium is about 30 minutes, Medium rare is about 25 minutes and rare is about 20 minutes. Everyone has his or her own preference of cooking the lamb.
- Rack of lamb – 600 gms
- Fennel seeds - 2 tsp , Crushed ( I used mortar and pestle)
- Salt & pepper – to Season
- Coriander leaves – 1 tbsp, chopped, for garnish.
- · Brown sugar – 1 tbsp
- · Lemon Juice – 1 tbsp
- · Dijon Mustard – 1 tbsp
- · Honey – 3 tbsp
- · Sodium soy sauce – 2 tbsp
- · Rice vinegar – 1 tbsp
- · Ginger – 1 tbsp, freshly grated
- · Sriracha – 1 tbsp
- · Red chilli Flakes – 2 tsp
- · Garlic – 5 cloves, minced
- · Freshly ground black pepper – to taste
- Preheat oven to 400 degrees Fahrenheit. Pat the lamb dry with a paper towel.
- Heat a small pan with all the ingredients under “sauce” in medium heat for 6-8 minutes till it reduces a little and gets thicker.
- Meanwhile, Place the lamb on cutting board with fat side up. And lightly score the upper (fat layer ) with a knife.
- Sprinkle some salt and paper on the lamb and mop up all the excess salt & pepper with the lam so that it is thoroughly coated.
- Heat some olive oil in a pan. In medium to high heat, add the fennel seeds powder and place the lamb. Seal the lamb each side till it changes it color to golden. I did this by holding it in hands. You can use thongs.
- Rub the sauce to the lamb. Coat it completely and top it with the oil from roasting in the pan. Place in the baking dish into the oven.
- Place in the oven for 40 minutes for “well done” lamb.(or Medium is about 30 minutes, Medium rare is about 25 minutes and rare is about 20 minutes. ). I did well done.
- Serve hot by garnishing with chopped coriander leaves and with some roasted veggies on side
Disclaimer: This post has been sponsored by the Ontario Sheep Marketing Agency and I have been compensated monetarily! However all opinions are my own as always.