Too pretty? Never!! Grab me a fork!
Rack of Lamb with Orange Gremolata
Lamb Rack, frenched, typically eight bones
Rosemary, minced
Garlic, minced
Cara Cara Orange, zested and supremed into separate dishes
Salt and pepper
Italian flay leaf parsley, chopped
Shallot, minced
Pine nuts, toasted
Chef’s Secret: The key to cooking lamb is patience. To achieve the beautiful color in the picture, you need to allow it to rest. If you don’t, when you cut it, all those lovely juices run free.
Cut the rack into portions, allowing three to four ribs per person when using small imported lamb. If you are using American lamb, it is usually from larger animals, so you won’t need as many ribs per person.
Salt and pepper all surfaces. Set it aside and allow to come to room temperature. This creates more even cooking through out.
Mix the orange zest, rosemary and garlic. Set aside.
Heat a cast iron skillet with a small amount of olive oil. Place the lamb in it, meat side down. Brown this. When that is achieved, turn it over. While the back side is cooking, rub the orange zest mixture all over the meat side of the rack. Now, put the pan, with the lamb into a 400 degree oven. Cooking time will be determined by the size of the portions. When the meat is no longer smushy, but beginning to be firm to the touch, pull the pan from the oven. Transfer the racks, uncut, to a plate and set aside.
While they are resting for 10-15 minutes you can complete any side dishes and make the orange salad garnish. To make this, combine the orange supremes with the parsley, shallot and pine nuts.
Once the lamb is fully rested, carefully cut between the rib bones to make chops. They should be beautifully pink, warm all the way through and not losing their juices. Plate them and top with the supreme salad.
Enjoy!! Chef Celinda