Thanksgiving Rack Of Lamb
- 1 ½ lbs/0.75 Kg rack of lamb (about 8 chops)
- 4 springs of fresh rosemary
- 2 cloves of garlic smashed
- 2 TBS dijon mustard
- 2 TBS fig jam
- 1 tspn coriander
- 2 TBS balsamic vinegar
- 3 TBS olive oil
- 2 TBS Worcestershire sauce
- 1 tsp coarse salt
- 1/2 tsp black pepper
- Coarse salt & Black Pepper to finish
Preheat the oven to 350F /175 C
Place all ingredients into a food processor and blend into a paste.
Trim the excess fat off the rack of lamb. Put the lamb into a zip lock bag and pour in the marinade. Massage chops and marinate overnight for a minimum of 24 hours. Bring the chops to room temperature before cooking.
Sear the rack of lamb on the grill on high heat (2 minutes a side) to get a nice golden brown crust and seal the meat. ***
Place the rack fat side down in an oven-proof dish. Preheat the oven and roast uncovered on the middle rack for 30 minutes.
Remove the meat from the oven and let it rest for 10 minutes. Carve the rack into chops. Season with salt & pepper and serve with roasted potatoes and a salad.
***If you don’t have a grill you can heat some oil in a grill pan on the stovetop on high heat till it is smoking. Sear the meat on all side till it is nicely brownedCHEF’S TIP
You can supplement the jam with 1 cup of fresh figs if they are in season. Worcestershire sauce is a super-secret meat tenderizer. It softens all cuts of meat.