Tim’s Perfect Slow-Cooked and Seared Rack of Lamb by Tim Granzeau
Yield: serves 3-4 per rack: Total Time:1 hour to 90 minutes NOTE: Serve with Lamb Timbales to serve 4 per rack. Ingredients: 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 300°F) 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 120°F. 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.
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