Rack of Lamb with Brushed on Olive Oil, Herbs, Sea Salt
Pasture Raised Lamb is the very best! It will have a mild flavor and is tender beyond belief.
Last week, I took my mom and 99 year old Nana to see Fields of Athenry Farm in Purcellville. Elaine Boland had fresh, never frozen lamb for sale in her farm store. Oh, my goodness, the difference with fresh meat is amazing. It was the tenderest meat I have ever tasted.
Here is one of my favorite recipes, from a friend’s cookbook. I highly recommend this cookbook for your kitchen library. It turns grassfed meat from foreign to friendly, these recipes are foolproof and so very simple!
Herb Roasted Rack of Lamb
Recipe from Tender Grassfed Meat by Stanley Fishman
1 rack of lamb, approximately 1-1/2 lbs.
For the Marinade
2 sprigs fresh organic rosemary
8 sprigs fresh organic thyme
4 sprigs fresh organic oregano
4 leafy sprigs fresh organic parsley
2 TBL unfiltered organic extra virgin olive oil
A New Cookbook by Stanley Fishman
At least two hours before you plan to cook the rack, remove the leaves from all the herbs and reserve the stems. Mix all the leaves together, and chop them finely. Mix the herbs with the olive oil, and run the mixture all over the rack of lamb, especially on the meaty surfaces. Place the rack in a bowl, and let rest 2 hours at room temperature. (Or let rest one hour at room temperature, cover, and refrigerate overnight.)
If the lamb was refrigerated, take it out of the refrigerator about one hour before cooking, so it can come to room temperature.
Preheat the oven to 425 degrees. Place the stems together in the middle of a roasting pan. Place the rack of lamb, bone side down, directly over the stems. Roast for 25 to 35 minutes, depending on how well done you like the meat.
Serve hot, and enjoy the ancient flavors.
Rack of Lamb, Ready to Serve
Kimberly Hartke, Publicist for the Weston A. Price Foundation, and her husband Keith spend 95% of their family food budget on local foods. A study by VA Tech Extension Service says that if each family in Virginia spent just $10 a week on local foods, it would bring 1.65 billion dollars to the state economy. That is a lot of farming communities that would be rebuilt, overnight!
To find grassfed meat, see the Hartke is Online.com Resources page.
I do read your blog on a daily basis; as a goat farmer and a proponent of raw milk, specifically raw goat milk, I certainly consider your blog required reading.
2 Comments
Good morning,
I’m an intern with Superior Farms and I noticed your great article on your preparation of lamb! I thought you might be interested in our summer grilling promotion at http://www.GrillLamb.com. We’re giving away a Mediterranean cruise for two and promoting simple Mediterranean seasonings for lamb. We are hoping to get more lamb lovers this summer by highlighting delicious recipes and cooking tips. If you have any posts coming up, we would love to hear about them! Also, look for us on Facebook.
Thank you for your time!
Sincerely,
Lacie Hoffman
Hi Lacie,
I am curious about your lamb.
Is it grassfed and grass finished?
If your lamb is not grass finished, are the lambs finished in a feedlot?
If your lamb is not grass finished, what feed are they finished on?
Do you use growth hormones?
Do you use sub-therapeutic antibiotics?
Thanks, Stanley
.-= Stanley Fishman´s last blog ..This Free Ingredient Makes Everything Taste Better =-.
2 Trackbacks
[...] of Athenry Herb Roasted Rack of Lamb with a Bernadette Stock [...]
[...] and Sunday was Christmas Day dinner with the Hartke clan. Friday night we had Field of Athenry rack of lamb, sweet potato hash (remind me to share this awesome recipe) and rainbow chard with bacon drippings [...]