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April 2017
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and drooled lips at the site of a nice big sweet juicy
rack, all for himself.
I’m known for mine. I’ve got the best rack around.
I know a few of you jokers think I’m talking about
my 36 Double D’s. (Which, while bountiful and
luscious, they are nothing compared to my rack of
lamb.) My rack is known far and wide across this
beautiful country of ours for its succulent, satisfying
perfection. I get requests every time I travel, and I
can take on multiples all at one time, just by my little
ol’ self. Now THAT’s talent. And what a dish!
Who knows why lamb is not appreciated? Maybe
the lack of appreciation has something to do with by
those silly white frilly things they dress the lamb rack
tips up with at the butcher counter? That makes it
appear so fancy-schmancy. Maybe even inaccessible
or complicated, I don’t know. All I know is that it is
high time AND the right time of year to pull lamb
out of the restaurant shadows and show it for what
it really is…a delectable, mighty fine and easy, tasty
meal to make at home. With finger licking, bone
sucking ability and endless possibilities.
When buying your rack, SIZE MATTERS. (Doesn’t it
just always?) Look for one that is heavy for it’s size
and has a generous layer of fat across the top. If you
are buying from a butcher, or the supermarket, ask
them to “French” the rack for you. That is to remove
the meat between the bones at the top. It looks nice
and makes the individual chops easier to pick up
with your fingers and eat. I realize that for the more
polite of heart, eating with your hands is a big no-
no but as far as I’m concerned, the only true way to
really enjoy lamb chops is to grab them by the bone
and go to town, really gnaw on them. Hey, what? I
said I was a cook, I never said I was a lady. And you
all know it……
One rack will serve two people if you have generous
side dishes. I’m technically supposed to tell you
that. If you’re really hearty eaters (clearly, I am), I
recommend one rack per person. You know your
crowd. If you have leftovers, I’ll teach you about
Bar Mitzvah Style, later. It is so unbelievably good,
especially for leftovers!!!! Also, it’s broken record
time again folk’s…here I go,…pull out your digital
probe meat thermometer for this recipe. I know a lot
of you don’t have one, get one. Put down this article
and go get one. Polder makes the ones I like. There
are many on the market now. Look for a digital probe
meat thermometer that is simple and easy to read.
The perfect rack of lamb is cooked to perfection (in
my opinion) at medium rare, an internal temperature
of 145 degrees. This takes into the account; the meat
temperature will continue to rise a few degrees after
being removed from the oven.
Ok, let’s get started…
1 Rack of lamb
Approx. 2 Tbs. of Magic Oil (sub with pure olive oil)
Kosher Salt
1 Tbs. Sticks & Buds (sub w/dried rosemary & thyme)
1 or 2 Sprigs of Fresh Rosemary
Dijon Mustard – optional*
Rinse rack and pat dry. Using a sharp knife, score the
top layer of fat in a diagonal criss-cross pattern.
Preheat oven to 425º
Coat the entire rack (both sides) with Magic Oil. I use a
silicone basting brush or my hands. Sprinkle with Sticks
& Buds and Kosher Salt and weave the fresh sprig of
Rosemary between the bones on top.
* If you were to choose to use the Dijon mustard, cover
the topside of the meat with it now.
Place lamb, fat side up in a shallow baking dish. If
cooking two, you may lean them together like a tee-pee
and cross the bones. Insert the meat thermometer dead
center of the rack; making sure that the metal tip of the
probe does not touch any of the bones or the bottom of
the pan. Set the meat thermometer for 145º.
Roast until the thermometer beeps, approximately 25 -
30 minutes. Set aside and cover loosely with tin foil for
10-15 minutes - keep the probe in until you are ready to
carve. If you remove it too soon it will drain out all the
juices from the meat. I like to cook the racks to readiness
ahead of time and then put them back in, to crisp up the
top, right before dinner.
To do this, set your oven to 475 ° and put the racks into
the oven. 8 to12 minutes should just about do it. Carve
into chops and serve with mint jelly or a simple Dijon
gravy.
Lambchops Bar Mitzvah Style
When I was growing up, we the Pinsker’s (that’s my
maiden name) had many unwritten traditions; we
would always roll change, sitting on the floor in our
pajamas on Thanksgiving. Whatever boy we were
dating was always welcome to join us for dinner on
Wednesdays but we, as daughters, were not permitted
to miss “Wednesday night family dinner”. I dated one
guy who called it Prince Pinsker’s Spaghetti night.
Another Pinsker tradition was that at any catered event,
someone had to lay in wait by the kitchen exit door for
the “Lambchop Guy”. Laying in wait, and ready to grab.
The poor schnook never knew what hit him. If you have
ever catered an event or attended one you know that
lambchops are a commodity. There is always some, and
always wanted but never enough to go around. And if
you don’t catch the Lambchop Guy right outta the gate,
it’s you who misses out. As he proudly parades with the
precious, brimming, platter across the crowded room,
that tray will be pounced upon, violated, invaded to
empty by the time it reaches the rooms end. They were
there, everybody saw them and yet, not so much as a
single chop left. There is, however, so much more fruit,
crackers, cheese platters and crudité around.
Lambchops made for catering purposes are either the
easiest thing to make or the worst. When dealing with
whole racks its easy, but chops, they dry out fast. And
I believe that is how Bar Mitzvah Style was born. Once
the whole rack has been cooked to perfection, reheating