I've being doing rack of lamb for 10-15 years. We used to buy the loin chops, but now it's always a rack (both from Costco, of course). I got this originally as a recipe for "lamb chops scotta dita", which supposedly translates to "burnt finger", which you get when when you try to steal one of these puppies from a hot grill.
The big difference in "my" technique is to slice the rack into single bones, then sear for a minute or so per side. I usually find thin beef or lamb to be a sin, but the crust to meat per bite ratio just works for thin ones here, imho. Unless one slices an extra thick rib, I find it hard to say lamb can be cooked too rare. I've always done a marinade of olive oil, salt, pepper, balsamico, garlic and rosemary (this recipe precedes AR by a decade or more).
We love 'em. Every trip to Costco results in the purchase of a rack.
Yours look gorgeoso, David Parrish . I may have to try this...old dog, new tricks...
The big difference in "my" technique is to slice the rack into single bones, then sear for a minute or so per side. I usually find thin beef or lamb to be a sin, but the crust to meat per bite ratio just works for thin ones here, imho. Unless one slices an extra thick rib, I find it hard to say lamb can be cooked too rare. I've always done a marinade of olive oil, salt, pepper, balsamico, garlic and rosemary (this recipe precedes AR by a decade or more).
We love 'em. Every trip to Costco results in the purchase of a rack.
Yours look gorgeoso, David Parrish . I may have to try this...old dog, new tricks...
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