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When I was in cooking school, I was taught to prep a rack of lamb French style. Now, you can buy an Australian rack cut with the ribs prepped. The “cap “ still remains. As seen, trim that rectangle off. It’s more fat than you need.

Make a mixture of dried herbs, thyme, oregano, basil and olive oil. Spread the paste over the lamb. In a cast iron skillet, making it a one pan wonder, brown potato slices and onion or shallots in butter until they begin to brown. Add enough water to cover the bottom of the pan.

Place the rack on top of the potatoes into a 425 degree oven and cook for 25 minutes or until the meat reaches 135 degrees. It’s really that easy.

#cooking #lamb #castiron

This entry was posted on January 17, 2021 at 6:09 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.