Roasted Rack of Lamb and a Book Review #CooktheBooks

Tender, juicy rack of lamb rubbed with herbs and roasted to your desired temperature before being cut into chops for serving.  I like mine a little more on the rare side as you can see.  When serving guests I make two racks, one more rare and one more medium rare, to please every palate.

This roasted lamb was inspired by our Cook the Books selection this period......

Blood, Bones & Butter by Gabrielle Hamilton was chosen by  Simone of Briciole.  You have 2 months still to read this book and join in the fun.  You can learn more at the guidelines section of the website.

Cook the  Books is a fun group that gets together every other month after reading the assigned book.  We each create recipes inspired by the chosen book and then share them as well as our thoughts on the book that we read.

I had never heard of Gabrielle Hamilton before this memoir was assigned.  I loved her honesty and transparency throughout the book.  I enjoyed her writing style and I love the vision of her American restaurant based on the warmth and comfort she found in various places during her time in Europe.

There is TONS of food inspiration but the first is roasted lamb.  Her parents would roast a whole lamb once a year and have a huge party.  It is one of Gabrielle's fond memories of a childhood before her family was turned upside down and scattered.  Lamb is mentioned several more times in the book in different aspects.

Dinner doesn't get much easier than roasted rack of lamb.  Make a rub with olive oil, salt, pepper, garlic, more garlic, and rosemary.  Rub it over the racks and let them sit out for an hour to come to room temperature.  Then you simply place them in a hot oven until they reach your desired temperature.  Let them rest for 10 minutes before cutting them into chops.  Easy Peasy and Delicious!!

I have also linked up with Foodies Read.  Stop by and see what others are reading this month.

Roasted Rack of Lamb

Yield: 4-6 servings

Author: Wendy Klik

prep time: 1 H & 5 Mcook time: 20 Mtotal time: 1 H & 25 M

Tender, juicy rack of lamb rubbed with herbs and roasted to your desired temperature before being cut into chops for serving.

ingredients:

• 2 rack of lamb, french cut
• 1/4 c. olive oil
• 5 garlic cloves, minced
• 1 stalk rosemary, leaves stripped and minced
• Coarse salt and Fresh Cracked pepper, to taste

instructions:

How to cook Roasted Rack of Lamb

1. Combine the olive oil, garlic, rosemary, salt and pepper.  Rub over both side of the racks of lamb and place onto a baking sheet fat side up.  Let set at room temperature for 1 hour.
2. Bake in a preheated 450* oven until desired temperature is reached. 15-20 minutes for medium rare.  Allow to rest for 10 minutes before slicing into chops and serving.

Calories
209.71

Fat (grams)
19.31

Sat. Fat (grams)
4.78

Carbs (grams)
1.80

Fiber (grams)
0.35

Net carbs
1.45

Sugar (grams)
0.04

Protein (grams)
8.00

Sodium (milligrams)
167.84

Cholesterol (grams)
24.57

https://adayinthelifeonthefarm.blogspot.com/2019/06/roasted-rack-of-lamb-and-book-review.html

Property of A Day in the Life on the Farm

#lamb, #rackoflamb, #lambchops, #garlic,

Entrees, Meat. Lamb

American

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