Rack of Lamb, Green, no Ham

LTH,

Costco rack of lamb, grapes, tomatoes, garlic. Start polenta, roast lamb enjoy. Ahhh, but you say that crust is awfully green, what's making it so darn green. Going to have to wait for the last picture in the post to find out.

Rack of Lamb, Green, no Ham









Green bagel straight from the freezer, it was left over from Saint Paddy's day, toasted, torn, whirred in a food processor with Dijon, garlic, Herbs de Provence, salt, pepper and olive oil.



Enjoy,
Gary

The bagel is a beaut, but moreso, the perfect doneness of the meat and nice even wrinkle-wilt of the grapes and tomatoes. That looks like a simple and excellent recipe - mind sharing the weight of that rack*, the process (once the crust is applied, I follow you that far), and the oven / smoker setting and timing?

* [saucy comment here]

Santander wrote:That looks like a simple and excellent recipe - mind sharing the weight of that rack*, the process (once the crust is applied, I follow you that far), and the oven / smoker setting and timing?

Matt,

In looking at my Costco receipt the rack of lamb cost $13.79 though, as I don't remember price per pound, that does not really help. The single rack of lamb was more than enough for both my wife and myself.

Process wise, I set the encrusted rack of lamb on a mound of grapes, grape tomatoes and garlic, scattered the rest about the pan (foil lined half-sheet pan) and placed in a 375° oven. 20ish minutes later I temped the lamb, just under 120°, so I let it go an additional minute or two.

Under the broiler to brown the crust, let rest for 6-minutes, 18-seconds and, Bob's yer Uncle, dinner.

My typical indoor rack of lamb prep is sear on the stove top, pop in a 400° oven to finish. I was feeling green tonight, must be as I had breakfast with a bunch of Green City Market folks, and green bagel bread crumbs just popped into my head.

Enjoy,
Gary