Classic Rack of Lamb

Classic Rack of Lamb

I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness. So when my father sent me on a mission to make rack of lamb (what? 8 lamb chops in a row?) I was all over it. My version (with guidance from Mike the butcher at Corti Brothers) uses a simple rub with olive oil, garlic, salt, pepper, fresh chopped rosemary and thyme. The trick is to not go overboard with the herbs. The lamb tastes so good on its own, the seasoning should complement the lamb, not dominate it.

Beneath the recipe I’ve included links to rack of lamb recipes from other food bloggers, and a recipe for a breaded herb crusted version from chef Gordon Ramsay that my father likes. Do you have a favorite version? Please let us know about it in the comments.

Sores Dogan talking about Turkey crown recipes

crown recipes tips by Sores Dogan

Crowns are basically a whole turkey with the legs and wings removed to give you a joint of white breast meat on the bone. Quicker to cook, and easy to carve, many small families opt for a crown to avoid too many leftovers! Treat a crown exactly as you would a whole bird. You can sit the crown on a bed of stuffing or push flavoured butter under the skin. Or cover it in strips of bacon or herbs and butter before cooking. Weigh it with any stuffings before calculating cooking times.