BEEF, PORK & LAMB
Costco lamb racks are a great source of natural fat and protein.
Could lamb chops be a good fit for our lower protein diet? Compared to other meats lamb has lower protein and higher fat content that beef, pork or chicken. So, that fits perfectly well into a high fat, low protein diet.
When Costco recently promoted fresh lamb racks at enticingly low prices, we decided to add lamb chops to our dinner menu. We pan seared and oven finished our marinated chops for a tasty lamb dinner.
First, the lamp rack was breifly marinated in a fresh herbs and olive oil mixture. Next, we pan seared the rack in a hot skillet. Then, we oven finished the rack at high temperature. Allowed to rest, the rack was divided into six to eight delicious lamb chops.
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh rosemary leaves
- 1/4 cup fresh mint leaves
- 1/2 teaspoon sea salt
- 1 tbsp. lime juice
Roast the Meat
- 1 small to medium lamb rack
- 3 tbsp. extra virgin olive oil
- 3 tbsp. unsalted butter
- 3-4 sprigs of fresh rosemary
- 4 garlic cloves smashed
We wanted to get a little flavor in the seared crust so we marinated the lamb rack for about thirty minutes in an herb-olive oil mixture.
For the marinade we simply used an immersion blender to process the mint and rosemary leaves in the olive oil and lime juice with a little salt.
Preheat the oven to 425.
Using an oven-safe skillet over high heat on the cooktop, add the olive oil and butter. When the butter begins to foam, cut the heat back to medium and add the lamb rack. Then, add the rosemary sprigs and smashed garlic to add flavor to the oil and jus. Sear the lamb rack on all sides, about 3 minutes each exposed area of the meat.
Place the skillet uncovered on the bottom rack of the oven and roast until internal temerature of the rack is 130 degrees, about 10 minutes.
Remove the skillet from the oven, transfer the rack to a cutting board and cover loosly with foil to rest, about 10 minutes.
Carve the rack into chops and ENJOY!
Alternative Finish with Brandy Pan Sauce
Ingredients for Sauce
- 1 medium shallot, minced
- 1/4 cup quality brandy
- 1/2 – 3/4 cup chicken or beef stock or broth
- 2 fresh rosemary sprigs
- 3 tbsp. unsalted butter
- 1 tsp. cognac
Method for Sauce
If you want to prepare a pan sauce, before roasting transfer the seared lamb rack from the skillet to a roasting pan (with or without a pan rack) and roast the lamb rack in the 425 degree oven to an internal temperature of 130 degrees (or whatever you like), about 10 minutes. Return the skillet to the stove top to prepare the sauce.
While the rack is roasting in the oven, add the shallots to the skillet with about a tablespoon or two of the remaining oil and fond over medium high heat. Soften the shallots for about a minute. Add the brandy and broth and deglaze the pan and bring to a high simmer. Add the rosemary sprigs and reduce the mixture to 1/4 cup, about five to seven minutes. When reduced, remove the sauce from the heat and stir in the butter and finally the cognac to brighten the sauce. Season with salt and pepper to taste.