I feel like lately I have started off my posts saying my family has been sick, well today's post will start no different. What a week we had! I haven't posted in a few days because me and the kids got a bout of the stomach flu. My sweet husband managed to not get it but felt so bad that we were all so ill, on Valentine's day non the less!
Last year Colton had a really terrible intestinal virus and Olivia busted her chin open and got stitches, so our romantic plans went down the tube then. This year seems to be carrying on the tradition. My husband was sweet and came home with the best Valentine's day gift basket filled with Gas X, Pepto Bismol, Gravol, Powerade, blue roses and chocolate. That basket meant more to me then anything! It was super thoughtful and sweet. I am glad we show our love all year round to each other so in all reality it is just another day, but with heart shaped chocolates.
What made me sad and not overly impressed is I had a nice rack of lamb dinner planned for that evening, and well that didn't happen at all. I made my husband a romantic bowl of Kraft Dinner. He was so grateful I even made anything, so he ate it and I gave him a big hug for forgoing his nice meal.
I did manage to make it yesterday, my stomach still wasn't doing that well so I didn't eat too much of it. But what I did eat, man oh man, that lamb was so tender! It had no funny aftertaste which I find with lamb when I eat out (I actually wasn't a fan of lamb but wanted to try it at home, I am glad I did), it was a beautiful flavour and the seasoning was a perfect balance.
This meal was simple to make, it takes a bit of prep but the actual cooking and resting time is less then 30 minutes. Give it a try and you won't regret it!
1 rack of lamb, with the bones already carved out
1/2 cup of olive oil
1/4 cup of fresh or dried rosemary
4 cloves of garlic, minced
1 teaspoon of salt
1 teaspoon of course black pepper
In a medium sized bowl add the olive oil, rosemary, garlic, salt and pepper, mix together with a small whisk and allow to sit for 30 minutes.
Take your rack of lamb out of the packaging and pat dry with a clean dish towel or paper towel. Rub the oil mixture all over the lamb and massage into the meat. Place the rack of lamb into a glass baking dish and cover with plastic wrap and place in the fridge for 4 hours.
An hour before cooking remove the lamb and allow to come to room temperature, if you cook the lamb when cold it will cause uneven cooking temperatures.
Preheat oven to 400F. In a large skillet heat 1 tablespoon of olive oil on a medium high heat. Take the rack of lamb and place the rack bone side up into the searing hot plan. Sear the meat for only 1 to 2 minutes on the one side, do not flip it over.
Place the seared rack back into the glass baking dish with the bone side down. Take some aluminum foil and wrap it around the bones, this will stop the bones from browning and burning.
Place in the oven with the oven rack second from the top. Bake for 15 to 18 minutes, or until when a meat thermometer is inserted it reads 120F. That is the perfect temperature for medium rare (trust me that is the perfect temperature for this cut of lamb).
When the lamb has reached the desired temperature remove from the oven and place the rack of lamb on a cutting board and allow to sit for 10 to 15 minutes. It is very important to rest your meat properly to allow the juices to seal in and to not bleed out when cut.
Slice the lamb by going in between the bones. Serve with a Bearnaise sauce or a garlic rosemary gravy.
I wish I could have enjoyed it more, the good thing is I know the hubs sure did. He ate those little lollipops, that is what they call them, like they were candy. He loved them and I know they were good also because this morning he mentioned how good they were again! So I hope that made up for the awesome bowl of KD the night before.
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