Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients:
- 1 (1 - 1 1/2) lb. rack of lamb*
- 1 lg. clove garlic; smashed and peeled
- 2 tsp. finely chopped rosemary; separated
- Salt and pepper
- 1 cup caramelized onions
- 1/2 cup red wine**
Preparation:
1. Heat oven to 400 degrees.
2. Rub the meat side of the rack with the smashed garlic clove.
3. Sprinkle meat side with 1 teaspoon rosemary then salt and pepper to taste.
4. Place lamb, meat-side up, on a baking sheet lined with heavy foil and roast to an internal temperature of 130 degrees according to an instant read thermometer - about 20 minutes depending on your oven.
5. Meanwhile, reduce wine in a small skillet over medium heat to about 2 tablespoons. Add caramelized onions and the remaining teaspoon of rosemary and heat thoroughly.
6. Slice rack into individual ribs, top with caramelized onions, and serve.
As an alternative, skip the onions and instead try this Mushroom Sauce.
*Note: Most supermarket lamb racks have a somewhat thick layer of fat over the meat. I recommend trimming most (not all) of it off - use a sharp knife and take your time to avoid trimming off meat. Also, the ribs are often poorly frenched, use a pairing knife to remove any remaining flesh and gristle from the bone if you want the appearance pristine.
**Note: I think either Zinfandel or Pinot Noir are the best wines with lamb. If you go for Pinot Noir, I recommend an Oregon/Washington state pinot over anything else produced domestically. The pinot grape has found a home in the Northwest.