Rack of Lamb for Dad

My father was a commercial airline pilot and in the latter years of his career, he routinely flew from his base of operations in Los Angeles (an hour north of where we lived) to Sydney, Australia, and then to Auckland, New Zealand before heading home. Often, my dad would return from these long trips with a white Styrofoam iced cooler under his arm containing a fresh rack of lamb that he purchased in New Zealand immediately prior to boarding the plane. My mom would prepare the lamb for that evening’s dinner, and I remember vividly the whole family eating in virtual silence and awe, mesmerized by the combination of this fresh lamb and my mom’s consistant ability to cook it perfectly. Mom has always been a remarkable cook, but there was something special about this dish.

The date of this post is 18 years ago to the day of my fathers passing, so in his honor, we have decided to feast on a rack of lamb. 

Rack of Lamb for Dad

Serves: 2 / prep & cook time: 90 minutes

Ingredients:

  • 1 rack of lamb (seven or eight cutlets)
  • 2 sprigs (about 2 tbs) of fresh rosemary
  • ¼ cup olive oil
  • 1 head of garlic
  • 1 tsp dried oregano
  • sprinkles of red pepper flakes
  • salt and pepper

Fresh rack of lamb.

And fresh ingredients!

Directions:

Rub the rack of lamb with a thin coat of olive oil and place in an oven dish fatty side up. Chop the garlic into coarse chunks and let marinate in a prep bowl holding the remaining olive oil. Strip the rosemary from the stems and finely dice. Next, sprinkle the rosemary over both sides of the rack of lamb along with the oregano, red pepper flakes, salt and pepper. Finally, lightly spoon the olive oil and chopped garlic mixture over the lamb covering as much of the rack as you can with garlic without drowning it in oil. Let sit in the refrigerator for at least an hour.

Seasoned and ready for the oven.

Preheat oven to 450 degrees. Place the cooking dish containing the rack in the oven’s center and let cook for 15 to 20 minutes for rare to medium rare temperature (our preference, longer if you prefer more cooked). Remove from the oven, place on a cutting board and cut individual cutlets. Plate and serve!

Done!

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