Rosemary-Date Crusted Rack of Lamb – Crazy Good Stuff
Written by Diana - December 22, 2011 4 Comments
Seriously, this was so delicious my husband and I were licking the crust off the bones and the bottom of the pan it was so delicious. My husband asked if I had been thinking this up all week. When we looked at the racks in the Bluescreek counter, that was when I decided what to have for our dinner. We have a night alone without kids – our last weekend night alone maybe since college break is on for both now. I wasn’t looking for romance, or a big to-do, just a nice dinner at the table alone without all the extra people. The dinner was so good, we hardly talked because we were too busy eating. Besides the rack of lamb we had potato and celery root au gratin, and really fantastic brussel sprouts. I think my husband appreciates a good meal, and enjoyed the whole thing. We both agreed, the lamb was crazy good. Lousy photo though with the IPhone – sorry.
Ingredients:
- 1 rack of lamb prepped for cooking
- Large handful of dates
- 1 cup stonefruit OYO vodka (or plum wine)
- 5 cloves garlic peeled
- 1 shallot diced
- Rosemary
- Salt & Pepper
- Olive Oil
Directions:
Preheat oven to 375.
In the magic bullet or another food processor – drop in the dates, garlic, shallot, and alcohol. Pulse until smooth. Add olive oil to thin out. We want a liquidy paste. Not too thick or thin. Easily spreadable, but not sliding off. Add half of the rosemary, salt and pepper, and pulse more.
Salt the outside of the lamb and sear in a hot pan- use one that can go into the oven, or use one pan for the stove and another casserole pan for the oven.
Slice down part way between the chops about one third of the way down. You want to stuff the date mixture down into the lamb and cover the whole outside top of the rack. Chop fine the rest of the rosemary and sprinkle over top. I forgot to cover the bones with aluminum to keep it from burning and for the photo – I also forgot to sprinkle the rosemary over top this time.
Place in the oven and using a meat thermometer pull out when the rack temp is about 140. Let it sit for 15 minutes to rest and so the temp can come up a little.
Related posts you might also like:
- Rosemary-Garlic Rack of Lamb Roast
- Delicious Tomato Curry Roast Leg of Lamb
- Lamb Roast with Plum Wine
- Lemon Rosemary Roasted Chicken
- Farfalle with Spinach and Tomatoes & a Little Pinot Grigio
- Garlicky Smashed New Potatoes with Spinach and Lamb Mint Sausage
- Parmesan Potatoes Au Gratin
- Shredded Vegetable Bake
- Chicken stuffed with Asparagus and Herbed Garlic Chevre
- Ground Lamb, Kale and Noodles
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