Mouthwatering Lamb Rack

RECIPES | OCTOBER 2016 • Original Package Recipe

artSAVOR 30

Mouthwatering Lamb Rack

Lamb was very much part of the cuisine of my childhood. Roasted lamb rack makes a dazzling main dish as it is elegant and sophisticated and surprisingly easy to make. The combination of the herbs and spices in artSAVOR 30 makes it so tasty and easy to pair with a variety of sides, from rice to salad, roasted vegetable or potato gratins. Impress your guests with your creativity!
artSAVOR Ingredients

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Black Pepper, Onion, Coriander, Sumac, Thyme, Mint, Parsley, Rosemary, Lime, Sea Salt, Herbs & Spices

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Serves 4-16
Seasons 6 Pounds of Lamb Rack

RECIPE INGREDIENTS

1pk artSAVOR 30
¾C Olive oil, More if needed
4T Olive Oil, For cooking
2 Lamb Racks, 16 oz each
Frenched and Denuded, Optional

KITCHEN ESSENTIALS

Large Cast Iron Grill Pan
Glass Jar (Preferably with Screw Lid)

TIPS

For even flavor in every bite mix entire package with oil
Use artSAVOR 30 for other cuts of lamb, poultry, and meaty fish or herbed oil
Add extra salt and pepper to your taste if desired

PREP

Mix entire package of artSAVOR 30 with oil in a mixing bowl, set aside
Place lamb racks on a baking tray, prick them with a fork
Pour some of the artSAVOR mixture over racks without touching the meat
Rub mixture into the meat well with your hands
Add more of the mixture if needed for stronger flavor, optional
Cover lamb and refrigerate preferably several hours until ready to cook
Refrigerate excess Blend mixture, if any, in a jar with lid closed for later use

COOK

Preheat oven to 400˚F
Bring lamb racks to room temperature
Heat oil in grill pan over medium high heat
Place lamb racks onto pan, meat side down, sear 3 minutes or until lightly charred
Turn over to the bone side and sear about 2 minutes or until lightly charred
Transfer pan to preheated oven
Cook until 5˚F¹ below your desired internal temperature is reached²
Transfer lamb racks onto your cutting board, let them rest for few minutes
Cut and serve with your choice of sides

NOTES

You want to take the meat out of the oven before your desired internal temperature
is reached as meat continues to cook while resting

¹ 130˚F=Medium Rare 135˚F= Medium 145˚F=Medium Well

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