I have been craving lamb for at least two months now. There was one particular afternoon I was craving it something awful, but failed to satisfy my taste for it when I couldn’t find it on sale anywhere.
I’ve never cooked lamb myself before, and at $20/lb., I was unwilling to risk ruining a perfect cut of meat due to my inexperience. I know I must sound incredibly ridiculous. I realize that ruining a beautiful frenched rack of lamb is not the end of the world…especially to some of you. Fear is one of those things I really struggle with. Specifically, the fear of failure. But, here recently I have discovered that fear is a liar and I am no longer willing to let it hold me back in certain areas of my life. I have been making the conscious effort to overcome small fears in an attempt to help me overcome larger ones that I may encounter in the future. So, I told fear to suck it and I bought a rack to prepare for hubs and I. 😛
I typically get the Monday blues around 6:30pm on Sunday because Monday is coming…with a quickness. Not this day! Grayson and I were both ecstatic because had a three-day weekend together. Sunday afternoon felt a lot like Saturday and I saw lamb and Cabernet sauvignon in our very near future.
I can’t tell you how simple this recipes is. My internet search landed me on this fantastic recipe that I derived my own recipe from. I totally outdid my self on this one friends. Yeah yeah…I hear you. I’m sure one of the reasons it tasted so delicious is because I’ve had a taste for it for months now. However, this is easily the best piece of meat I’ve ever prepared. Hands down. No competition. The great news is that it is SO incredible easy!
I started by chopping fresh herbs. Rosemary, thyme, and parsley all chopped finely and then mixed with salt, pepper, garlic, and olive oil. I set this aside to rest. My hands smelled heavenly after all this chopping! Grayson obliged as I excitedly asked him to smell the mixture.
Next, I heated a cast iron skillet on medium-high heat and added a tablespoon of vegetable oil. Then, I patted the lamb down to remove any excess moisture. Life hack: if you pat excess moisture off of meat before applying seasonings, the seasoning adheres to the surface better! I seasoned the meat with a little salt and black pepper and added it to the heated skillet to brown. If you are doing this at home, it only takes a couple of minutes on each side to get a nice brown color.
I removed the lamb from the skillet and let it rest for a few minutes. Next is where the magic happens. I added my own special ingredient that you won’t find in the aforementioned recipe.
I painted a very thin layer of Dijon mustard on the meaty part of the lamb and then layered the herb mixture over top of it. I got a sample of this brand from the Harris Teeter Home Shop girls and it proved to be the perfect addition to the meat! Don’t get too crazy with it thought. I only used a small teaspoon full for the entire rack.
Once the lamb was coated in herb-and-mustardy goodness, I put it into the oven to roast.
The original recipe calls for the lamb to be roasted initially for 15 minutes on 350°, then taken out and covered with foil and placed back in the oven until a meat thermometer reads the desired temperature.
I don’t have a meat thermometer. Don’t judge me. I just used my best judgment and let it go another ten minutes covered. It turned out quite rare, which is perfect for me! However, if you are picky about the temperature of your meat, I would recommend using a thermometer.
Grayson opened a bottle of our favorite Cabernet, poured us both a glass, and we sat down to dig in. I’m not going to lie. I was nervous to try it.
Have you ever had one of those moments were you try to contain your emotions but all your efforts are powerless because your face fails to conceal your feelings? I had one of those moments with my first bite. I still cannot believe the eruption of flavor that ensued. The Dijon mustard was very faint but gave an awesome bite in addition to the explosion of flavor offered by the herbs and garlic. I would venture to say that this lamb was far better than any I’ve had prepared at a restaurant. I could not contain the deliciousness that was this dish.
Don’t let fear stop you from experiencing all this dish has to offer! It is super easy and oh so flavorful. My favorite recipe so far !