Rack of Lamb

Sliced racks of lamb

This is a fake post. Just to make you think I’ve written something when I really haven’t. But seriously, look at that lamb ! Is it not the sexiest looking thing you’ve ever seen in meat form ? I think so too.

I cook my lamb racks whole, first rubbing them all over with olive oil, salt, pepper, and then smooshing as much rosemary as I can into them. I then searing it all over in a very hot pan til it’s nice and brown. Finish it off in the oven for about 15 minutes on 180C to cook through to a lovely pink and juicy rare. Slice down through the gaps and enjoy the succulent pleasure of natures lamby bounty… always remembering that If God hadn’t wanted us to eat animals, he wouldn’t have made them out of meat.

Incidentally, these would go fantastically well with a West Australian wine. I’d pick a Great Southern Shiraz from Frankland River (a Howard Park Scotsdale if I was feeling fancy), or something from Margaret River like a lovely Cape Grace Cabernet Sauvignon.

Also if you’re interested in seeing how crappy my photography used to be, check out this lamb based blast from the past: Rack of lamb with honey/balsamic sauce

7 thoughts on “Rack of Lamb”

  1. Wow! Lamb is more delicious because it’s cute. Cute food always tastes awesome. Like bunnies!
    My favorite thing to do with lamb:
    pound together rosemary, garlic, black pepper, coarse salt, calamata olives, and olive oil in a mortar. Rub it all over the yummy baby sheep, and roast.
    Will keep checking back regularly for real posts :P

  2. wow I haven’t had rack of lamb or even just lamb in fucking years! not since mama made it.
    Reminds me of home.

    Nice pool of blood you have captured there :)

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