Rack of lamb is always a special dinner to prepare, despite its’ simplicity. Preparing your rack is a personal preference; as there are many rubs, mustards, crusts you can apply. This method is uncomplicated and delicious. Try to buy a fresh rack of lamb and if you want to try to French your rack–remove the meat, fat and membranes that connect the individual rib bones. It give the lamb rack a clean, elegant look. Otherwise ask your butcher to French it.
Lamb has a very rich, robust, aromatic flavour and pairs great with a Shiraz. Having said that a Bordeaux is a safe choice to have with this earthy meal. I also believe a good Chianti will pair well. It really comes down to personal taste preference.
Serves 4 guests
2 (14 ribs) Racks of lamb–fresh and Frenched
4 cloves of garlic–minced
salt and fresh black pepper
sprinkle fresh rosemary
2 T (30 ml) canola oil
- Preheat oven 425F
- Season rack with garlic, salt, black pepper and rosemary, rubbing in on all sides.
- heat canola oil in frying pan over high heat.
- Sear rack of lamb off on all sides, until lightly brown.
- Transfer on a roasting rack in a roasting pan and roast in preheated oven.
- Roast for 15-20 minutes–depending on your desired degree of doneness.
- Remove from oven and let rest for 5 minutes; to settle the juices before carving
Mission Hill Family Estates--Legacy Series-Quatrain-ripe berry fruit shaded by dusty mocha and gamey liquorice notes.A delicious plummy red wine with a hint of chocolate.
Yalumba-Octavius Barossa Old Vine Shiraz 2001-near perfect conditions this year producing one of Barossa’s finest old vines shiraz wines. Aged in oak octaves–100 litre American oak barrels. Robust and powerful, rich in texture. Available in the BC liquor stores–high price tag–Enjoy!