Classic Roasted Rack of Lamb

[Music] hello everybody its Danielle with rustic joyful food and today we're talking about Easter and Passover and lamb okay so today we're going to demystify the entire lamb making making a rack of lamb process so essentially what it is is just the rib bones with that gorgeous iMeet running all down the side of it and if you haven't had a lamb chop before you guys are in for such a massive treat it's so easy to make this if you think about it we're gonna make a really flavorful butter we're gonna spread it all over the fat cap and you don't have to do anything if you want it to if you want to get it trimmed down you can go ahead and ask your butcher to trim it a little bit further for you but I actually really like it like this I think that the fat is delicious the meat is delicious but I want to get started I'll put this over here to the side and we're going to talk about this very simple butter that we're gonna put all over this before we sear it so I've got a fork and some soft butter we're gonna add some pepper lots of cracked black pepper even more than you think you need because the pepper really complements that flavor a little bit of salt and we're talking about seasoning and if you're ever feeling like how much seasoning do I put on certain meats you want one teaspoon per pound of meat I want two cloves of garlic so I think that Easter is probably one of my favorite times a year just because of what it represents same thing with Passover I think that any holidays that revolve around God and your family are just wonderful so I think that it's important to make such like a special dinner a special food okay so what I'm doing right now is I'm just taking my little oregano and I'm pulling back against the stem easily it removes all those pretty tasty leaves net cool I love this you try and pull them the other way breaks and we're essentially doing is making a compound butter so if you think of a compound butter it just means we're adding things to soft butter so we've got mustard and garlic and beautiful herbs and we're gonna add it in we're gonna rub it all over the fat side of the lamb so we've got this and our garlic already went in get everything off the board we'll just smash him up oh my gosh I love the smell of fresh herbs like you know you chop them up and they smell so good perfect we've got this gorgeous butter and so here's our lamb mr. lamb which is going to be so good so all I'm gonna do is take our butter and we're gonna get our hands dirty and we're gonna smear them all over okay so this is the first side we're gonna leave half the butter because after I smear all of this all over this guy I'm gonna season it with a little bit more salt and pepper because I don't have quite two teaspoons in here and then I'm going to sear him when it comes out from this ear I'm gonna put them on my little baking sheet and then I'm gonna rub the rest of the butter over the top so it can really sink in and not get into the pan after the sear okay you would summer back with a screamin hot pan and this little guy can go from right here on top of the stovetop into our 450 degree oven and this has been a baked after we sear and we're probably gonna go to so one last thing we're gonna do is take that other half of the butter that we talked about pizza garlic and the herbs the oregano the mustard all that good stuff we're gonna just top it right back on okay you guys so Brown tastes good don't be afraid to get a really delicious crust on this and if it starts to get smoky in your house just crack open a window so it's really all about the crust so now what we're gonna do because he's all brown and beautiful it's pop em in the oven set your timer for 18 minutes that's it during these 18 minutes what we're going to do is make a delicious walnut pesto to go alongside and then you're gonna have a gorgeous lamb dinner perfect so now we're going to talk about pesto so we've got one bunch of Italian flat-leaf parsley and then we've got some walnuts we're gonna do about half a cup of walnuts we're gonna do a salt and pepper we're gonna do some Parmesan cheese he's already in the food processor so don't worry about that and then I want one clove of garlic because this is a sauce that we're not cooking you really want to be careful with that fresh raw garlic if you have some prepared jarred garlic go for that that doesn't matter natural glow you use when it's on the smaller side if it's big and it's a little bit pungent just go ahead and only use half because you don't want to really blow your guests out with that raw garlic burn so we're gonna move this little one over okay lemon you know squeeze all of our lemon in here so think of this it's sort of like a really chunky delicious dressing for our gorgeous lamb and be really careful don't just have your knife into the palm of your hand and then we're gonna want about a good solid half a cup of olive oil so we're gonna pulse first you don't want nut butter all right so here's our pretty label just sit right here on top of the butcher block like use my knife to get it out just perfectly medium and so all you want to do I'm gonna show you how to slice them too if you want a single chopper double chop like this has been resting for about ten minutes and you really want to make sure the arresting this is my baby did you hear it was this sweet okay so we're gonna go down through here go right through the bones and I think a double chop is a good portion we've got perfectly medium-rare so we're gonna spoon these guys will serve him right up okay so we've got this gorgeous cut over here you've got the double chops over on this side and then I've just started to top these perfectly medium-rare chops with our beautiful walnut pesto and I always you guys I love just a little tiny sprinkling of extra salt just because then you want that sort of salty bite with the meat and this says Easter like nothing else pick a great salad a side dish maybe make some banana pudding for dessert but this is going to be the star of your Easter or Passover and we are super thankful for the lamb board for putting this all together so make sure that you click to subscribe we're really happy to have you here at rustic joyful food until next time I hope you have a wonderful Easter and Passover you

Channel: American Lamb

Views: 3,002

Rating: 4.6363635 out of 5

Keywords: rackoflamb, fanoflamb, americanlamb

Id: irgKeDAw3JY

Length: 6min 27sec (387 seconds)

Published: Thu Sep 06 2018