Lamb racks! …. finally! …a meat recipe again! After soup and salad recipes, this is really needed, as I could already sense that our meat-loving male readers were getting a bit impatient. I also heard through the grapevine that big uncle Tom is waiting for more meat (recipes). I can already promise you some substantial meat recipes later in June, when he and his wife Isolde will come to visit us here in Copenhagen. Schweinebraten (pork roast) is a must, and maybe I can also get him to grill some of his awesome spareribs… Let’s see – but now back to the lamb.
These lamb racks are a really quickly prepared meal. I’d say quicker than ordering Pizza, and probably more impressive. Most of my friends who read this have probably already eaten it at a dinner at our place – it’s one of my favourite dishes to prepare for guests, and also very versatile. In the winter, my favourite combination are the lamb racks with a chocolate-chili-olive oil sauce and celery puree. They also go very well with the classical potato-gratin/ green beans or any salad.
For the FoodFamily launch weekend, we chose the lamb racks as main dish of the Day 2 Menu, and the couscous salad with pomegranate and the salad of grilled eggplants and tomatoes harmonized perfectly with it. Normally, I simply season the racks with olive oil and garlic (sometimes fresh rosemary) – but this time, I added a little bit of Ras el Hanout, an oriental spice mix which is also used in the couscous recipe.
Until last week I always prepared the lamb racks in the oven, now I also tried the grill – and they turned out as good. The trick when making them in the oven is the high temperature of 220°, which makes it redundant to roast them in the pan before. Racks in the hot oven – wait 18 minutes (while you prepare the side dish) – take them out – let rest for 8 minutes – ready. As simple as that – and so far, they always turned out perfectly “medium/rare”.
Recipe for 30-minute lamb racks
Serves 4 (or 2 hungry men)
- 2 lamb racks (without the fat layer, otherwise remove it)
- freshly ground black pepper
- olive oil
- 1 garlic clove
- Preheat the oven to 220°C, including the baking tray
- Mix olive oil, salt, pepper and the finely chopped garlic clove in a bowl. Rub into the meat.
- Put lamb racks onto aluminium foil and into the preheated oven. Set the timer to 18 minutes.
- Prepare your side dish. After 18 minutes, take the lamb racks out of the oven and let them rest for about 8 minutes.
- Slice each lamb racks into 4 pieces (2 bones per piece) and that’s it – serve.