A good old rack of lamb is elegant yet simple. A marinade of herbs, garlic, salt, pepper and olive oil is all it needs before cooking.
I use the oven in winter months, but during warm weather, I prepare it on a Weber charcoal grill over indirect heat. The latter method has special significance, as I used it for the last meal I ate with my father before he passed away.
Depending on people’s appetites, they might eat an entire rack of eight chops themselves, or each rack could be split between two guests.
Score the fatty outer layer of each rack of lamb in a crisscross pattern using a sharp knife. Take care not to cut too deeply and penetrate into the meat.
Make a marinade of extra-virgin olive oil with salt and pepper, along with chopped garlic, rosemary, and thyme. Garlic powder and dried herbs also work well. Coat each rack thoroughly and let sit in the refrigerator for about an hour.
If I am using an oven with a broil setting, I give the underside of the rack about five minutes exposure to high heat, though this is not critical. From there, turn the rack over and set the oven to bake at 400 degrees. Put a meat thermometer into the fat end of the rack and roast to an internal temperature of 130 degrees for rare or 140 for medium rare. Allow the rack to rest outside the oven. The thermometer reading should rise roughly seven degrees. Allow to cool to about 120 degrees before serving.
I usually like sides of potatoes au gratin and string beans, along with a glass of a flavorful red wine.
13 thoughts on “Saturday Cooking: Carré d’Agneau”
Oh if only I knew half of what you just said lol. A rack of lamb I would never be able to make. Thanks for sharing your talents!
And thank you for reading and commenting!
Holy moly, this is next level food preparation and description! The step by step guide is remarkably accessible; I feel like I could do it and get reasonable results if I followed your directions. I’m learning to cook by recipe and writing a recipe well requires considerable care. When I’m ready to try a rack of lamb, I’ll be sure to return!
Thanks! I hope you try it.
My Saturday night bowl of cereal doesn’t even compare! I have been trying to master cooking a rack of lamb. Looks like that will be on the menu this week.
I hope it turns out well!
Wow! I aspire to be able to cook like you! I make Kraft Mac n cheese and still feel proud of myself. Haha.
Thank you! As for Kraft macaroni and cheese, one of my comfort foods years ago was that with tuna mixed in. Getting hungry again…
Oh wow! I aspire to be able to cook like you! I make a box of Kraft Mac n cheese and still feel proud of myself.
Write a cookbook! You somehow made this very charming to read while keeping it technically precise. Delightful.
Thanks—I’m just an amateur home cook, but I appreciate the encouragement!
Your post is such a wonderful mentor of a new type of slice to try! I love how this is such a clear recipe, yet is also a vivid description of the food and what you’re doing. Your first paragraph so delightfully pulls readers in.
I appreciate that comment because food is such an important part (or slice) of our lives. Now I am seeing a pattern in my posts: food, music, work, trying to make sense of existence…
Food might be my favorite of them.