If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Parmesan Crusted Rack of Lamb

 
New Zealand where there are
9.2 sheep for every human
         I’d be hard pressed to remember the last I cooked something this impressive and yet so easy.  I must admit to having approached preparing rack of lamb with a degree of trepidation.  This dish is restaurant territory to me and I associate it with a hefty price tag on menus everywhere.  Truth be told, while not inexpensive, the lamb for 2 was about $18.00. Bless the people of New Zealand for this relative bargain. And bless whoever ‘frenches’ these racks because they involve no trimming at all and can go straight into the pan.  New Zealand lamb accounts for almost 1/3 of all lamb eaten in the US. Australia is by far and away the biggest producer of lamb, responsible for 2/3 of all the lamb imported into this country.  While researching this piece, I was quite surprised to discover lamb is very good for you. Who knew that Lamb is a significant source of omega-3, containing about 50 % the amount found in cod or tuna on an ounce-for-ounce basis ?  Or that lamb contains something called CLA (conjugated linoleic acid), that protects the heart?  And it’s a very good source of immunity boosting protein, heart-healthy vitamin B 12 and niacin. Lamb is even listed as one of the World’s Healthiest Foods.  And we haven’t even gotten to how delicious it tastes. 

         I was having lunch with my friend Monique the day I made my rack of lamb.  Telling her what I was doing, she rattled off her list of ingredients for preparing rack of lamb.  Her list was hardly complex: Salt, pepper, Dijon mustard, garlic, some parmesan cheese and some bread crumbs.  Aside from the lamb, I didn’t even need to go to the store for this recipe.  I chose to serve it with oven-baked tiny potatoes and some beautiful asparagus.  The actual prep time is nothing. The whole thing comes together in about a half hour.  If you are making this for a romantic dinner a deux, your partner will hardly know you left the room. Once again the cast iron skillet comes into good use here.  You brown your rack in it and then into the oven the whole works goes.  I put the potatoes in a cast iron casserole with a pat of butter and a couple of good grinds from the pepper and salt mills. There they stay until they emerge, perfectly cooked and brilliantly tender, when you are ready to serve dinner.  You can cook the asparagus about 7 minutes into the lamb’s time in the oven.  Here’s the recipe:



2 thoughts on “Parmesan Crusted Rack of Lamb”

  • The lamb recipe today looks great! And I, too, have everything on hand except the lamb, potatoes, and asparagus. So, in Astoria soon, I will augment my usual leg of lamb or lamb chop routine to include this rack of lamb simple treat!

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