Every year, I prepare a turkey for Thanksgiving, a Ham for Christmas and a lavish dish to end the year in style. I believe in treating myself and my dinner guests to foods I do not eat on a daily basis as a way of ending the festive season on a high note and starting the New Year with great optimism. So this year, I decided to go with lamb. Minus the sticker shock at the butchery, eating lamb for New Year’s is a great choice because It is quick and easy to prepare and incredibly delicious.
The plated lamb in the picture is medium rare, I have added some notes in the recipe on how to make it well done if you so please.
I plated my dish with vegetable potato pancakes; and a salad I made using a variety of cherry tomatoes placed on leaves of butterhead lettuce with a vinaigrette drizzled over them. You may plate your lamb as you please.
I paired the dish with a red wine, a Rioja of the tempranillo grape by Viña Zaco, 2010. It was medium bodied with hints of a fruity flavor which enhances the taste of the lamb.
Ingredients Prep. Time: Marinating 2 – 24 hrs. Active Time 35 min Servings: 4
1 ½ oz. Frenched rack of Lamb
½ tsp. salt
1/3 tsp. black pepper
2 Tbs. olive oil (for searing)
Pinch of dry rosemary (for garnish, optional)
¼ oz. Fresh parsley
¼ oz. Fresh Rosemary
½ oz. of fresh garlic (5 cloves)
1 oz. sweet red pepper (¼)
1 oz. sweet green pepper (¼)
2 Tbs. olive oil
1 tsp. soy sauce
(1) Rub salt and black pepper on both sides of the lamb and set aside.
(2) Prepare marinade by placing all ingredients into blender and blend on high speed for 2 min or until you get a smooth paste.
(3) Rub marinade over both sides of the lamb. Put the lamb in a covered container and place it in the fridge. Marinate for a minimum of 2 hours and up to 24 hours before roasting.
(4) Place olive oil on skillet and heat at medium temperature. Preheat oven to 450°F.
(5) When oil is hot, remove excess marinade from lamb and place the lamb in the hot oil with the meaty side down.
(6) Sear each side for two minutes.
(7) Move lamb to baking dish with the meaty side up. Place the excess marinade you removed in step 3 underneath the meat to create a sauce and help with the moisture. Sprinkle the lamb with the dry rosemary for the garnish.
(8) Cover the baking dish with foil paper and roast the lamb for 20-25 minutes or until the internal temperature of the center of the meat reaches 130°F. Let lamb rest for 10 minutes before cutting and plating so as to preserve the juices.
(9) Lamb will be medium rare when ready, if you desire it to be well done, cut it into individual slices after resting and roast for another 10 minutes or until it no longer looks well done.
(10) Plate and enjoy!