Signature Roast Rack Of Lamb Recipe

Method

1. 1

   Make garlic schmear

   In a small bowl, blend the softened cream cheese with minced garlic, chopped parsley, salt, and pepper until smooth and creamy. Set aside to use as a topping for the lamb.

2. 2

   Prepare herb rub for lamb

   In a separate bowl, combine 4 tablespoons olive oil, chopped rosemary, thyme, and the 6 minced garlic cloves. Season with 1 1/4 teaspoons kosher salt and 3/4 teaspoon black pepper. Mix to form a fragrant paste.

3. 3

   Season and marinate lamb

   Pat the rack of lamb dry with paper towels. Rub the herb paste all over the lamb, including the underside. Let stand at room temperature for 30 minutes to meld flavors.

4. 4

   Preheat and sear

   Preheat oven to 400°F (200°C). In a heavy skillet, heat a splash of olive oil over high heat. Sear the lamb on all sides until deeply browned, about 2–3 minutes per side. Remove from heat.

5. 5

   Apply garlic schmear

   Evenly spread the prepared garlic schmear over the top and sides of the seared rack.

6. 6

   Roast lamb

   Transfer the lamb to a roasting pan. Roast in the oven until an internal temperature of 125–130°F (52–54°C) for medium-rare, about 20–25 minutes depending on rack size. Remove from the oven and tent with foil; let rest 10 minutes before carving.

7. 7

   Make rosemary-lamb demi-glace (sauce)

   While the lamb roasts or rests, deglaze the pan with red wine, scraping up browned bits. Add lamb stock, tomato paste, and rosemary. Simmer to reduce by about half (8–15 minutes). Whisk in butter and adjust seasoning with salt and pepper. Keep warm.

8. 8

   Roast potatoes as side

   In a separate sheet pan, toss the potatoes with olive oil, fresh rosemary, minced garlic (or garlic powder), salt, and pepper. Roast at 425°F (220°C) for 25–30 minutes, turning halfway, until golden and tender.

9. 9

   Plate and serve

   Slice the rested lamb into chops, arrange on plates, serve the rosemary-lamb demi-glace on the side in a small ramekin, and accompany with the garlic schmear on the lamb and the rosemary-roasted potatoes on the side.