Knothead came home for his 22nd birthday and asked for rack of lamb. Doesn’t this look tasty??? It was. 🙂
Previously, I posted about how much I like lamb. I don’t fix it a lot because Baby Lady isn’t overly fond of it and doesn’t eat red meat. Knothead, on the other hand, loves lamb and wanted rack of lamb for his birthday dinner. As a loving parent, how could I refuse? My personal preference for lamb had nothing to do with it I assure you. 😉
Normally, when I fix lamb I fix loin chops because I actually like them the best. Daniel typically prefers the leg of lamb but he didn’t want a lot of leftover lamb for the duration of his trip. So, he asked for rack of lamb. We discussed doing a roast saddle of lamb but he wanted the rack. He also wanted Pommes Anna but instead of using yukon gold potatoes he wanted yukon gold and sweet potatoes. Then he wanted Garlic Broccolini. Because it was his birthday, that’s what we did and this is how we did it.
- 2 rack of lamb, frenched (approximately 4.5 lb.)
- 2 Tbsp black peppercorns
- 2 Tbsp coriander seed
- 2 Tbsp cumin seed
- 2 Tbsp sea salt
- 1 tsp brown mustard seed
- 2 tsp yellow mustard seed
- 1-1/2 tsp garlic powder
- 1 tsp onion powder
- 1 cup red wine sauce (recipe found here)
Toast the cumin seeds, peppercorns and coriander seeds in a skillet over medium heat until they are fragrant.
Remove from fire, allow to cool, place in a spice mill and mill to a coarse consistency.
Mill red and yellow mustard seeds to a fine consistency.
Combine spices and set aside.
Trim and french the racks. Take the trimmings, place in a roasting pan and render.
Sear the racks one at a time, roughly 4 minutes each
Remove after searing and season with spice blend.
Take racks and interlace rib bones.
Place in a preheated 350 F oven for 15 minutes per pound or until an instant read thermometer registers 127 F.
Remove from oven and allow to rest for 5 minutes. This should net you a final serving temperature between 132 – 135 F, perfect medium rare. Slice the rack two ribs per slice.
Arrange on a plate
Add the accompaniments.
Spoon some of the red wine sauce over the top.
Serve & enjoy. The Birthday Boy definitely enjoyed his meal.