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Tim's Rack of Lamb

Tim’s Perfect Slow-Cooked and Seared Rack of Lamb


Yield:       serves 3-4 per rack:       Total Time:1 hour to 90 minutes

NOTE:     Serve with Lamb Timbales to serve 4 per rack.


1 tablespoon vegetable oil

2 lamb racks with 8 ribs each (3 to 4 pounds total)

Kosher salt and freshly cracked black pepper

8 sprigs rosemary or thyme finely chopped

2 medium shallots, finely chopped

4 medium cloves garlic, finely chopped


Directions:   (Oven preheated to 300F)

1.   Rub lamb with vegetable oil. Season lamb generously with salt and pepper on all sides. (for particularly large racks, split into 4 four-rib sections and use more bags as necessary).  Generously season lamb with the herbs and aromatics.


2.   Place on ribs on a heavy roasting pan flesh side up.  Roast to an internal temperature of 120F.  About 45 minutes to an hour.


3.   ROASTING PAN SEARING: Heat oil in heavy-bottomed roaster or skillet over high heat until lightly smoking.  Add lamb fat-side down and sear until well-browned on all sides, turning with tongs as necessary, about 5 minutes total (for particularly large racks, sear lamb in two batches, tenting first batch with foil after searing to retain heat). Tent seared lamb with foil, allow to rest 5 minutes, carve, and serve.


4.   CHARCOAL ROASTING:  Dry the lamb racks and coat evenly with oil. Place racks, fat-side down over charcoal and grill until well browned on all sides, about 6 minutes total.  Remove lamb from grill, tent with foil, allow to rest 5 minutes, carve, and serve.



Lamb Timbales by Tim


Make well in advance for easy heat up before service.

Ingredients:            Serves Four    to     Eight

        8 ounces         1 Pound          ground lamb

        1 1/2 cups       3 cups             French bread cut into a 1/2” dice

1 lg egg           2 lg eggs         lightly beaten

1/4 cup            1/2 cup            Madera wine

2 Tbsp.           4 Tbsps.         minced shallots

1 Tbsp.           2 Tbsps.         minced fresh mint

1 tsp.               1 tsps.             minced fresh thyme

1 tsp.               2 tsps.             kosher salt

1/2 tsp.            1 tsp.               fresh ground black pepper


Mash all ingredients with a fork or your hands.

Divide and mold timbales into equal servings. Place in 1/2 cup ramekins spooning about 1/3 cup of the mixture into each mold.  You may also utilize larger Pyrex cups or small silicone cups.

Place the molds into a saucepan and surround with a cup of lukewarm water.  Bring the water in the saucepan to a boil on top of the stove.  Cover and reduce to low, cooking for 10-12 minutes, until they are set and the lamb mixture is cooked through. 

You may cook a few hours in advance and reheat on top of the stove or in the oven.

Note:  Timbales will have excess fat which should be drained after initial cooking.  Place timbales in oven pan with rack to reheat before serving.  This oven heating will brown the exterior of the timbales.