Dry-aged Rack Of Lamb Recipe
rosemary, vanilla, peppercorn
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Ingredients
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Meat
Spices
Oil
Method
Preparation
- 1
Prepare the Rack of Lamb
Trim excess fat from the rack of lamb if necessary and ensure it is at room temperature before cooking.
- 2
Create the Spice Mix
In a small bowl, combine fresh rosemary, crushed black peppercorns, salt, and vanilla extract. Mix well to form a paste.
- 3
Season the Lamb
Rub the spice mix generously over the entire surface of the rack of lamb, ensuring it is evenly coated. Let it marinate for at least 30 minutes.
Cooking
- 4
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 5
Sear the Lamb
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the rack of lamb, bone side down, and sear for 3-4 minutes until browned. Flip and sear the meat side for another 3-4 minutes.
- 6
Roast the Lamb
Transfer the seared rack of lamb to a roasting pan, bone side down. Roast in the preheated oven for 15-20 minutes for medium-rare, or until it reaches your desired doneness.
- 7
Rest the Meat
Once cooked, remove the rack of lamb from the oven and let it rest for at least 10 minutes before slicing.
