A Rainy Night Dinner with a Rack of Lamb

March 21, 2011 at 8:06 pm Leave a comment

Rack of Lamb

Rack of Lamb at Gerry’s

Last night I got to cook in my friend, Gerry’s state-of-the-art kitchen.   We had so much fun cooking and sampling some amazing dishes.  I wanted to try out some of the recipes we’ll be making at our April 1 Spring Entertaining Cooking Class and the Roast Rack of Lamb that I’ve been salivating over in the March/April issue of La Cucina Italiana.  Today, I began a new gig as the Western Ad Rep of La Cucina Italiana Magazine, which is so cool…I digress!

Sun-Dried Cherry Pinot Noir Sauce

Sun-Dried Cherry Pinot Noir Sauce

Now, back to our menu…We made the Sun-Dried Cherry Pinot Noir Sauce that we’ll be making at our April 1 Cooking Class and for this dinner I decided to serve it over the Roasted Rack of Lamb.

Wild and White Rice Pilaf

Wild and White Rice Pilaf

We also tasted the Wild and White Rice Pilaf that we’ll be making in class.

Gerry started the evening with appetizers and a fabulous cheese plate of a blue/brie and an apricot laced cheese which I enjoyed as I cooked away to my heart’s content in her kitchen.


Dan’s Cheesecake

Then for dessert…Dan served up the pièce de résistance – his killer Cheesecake with the Walnut/Graham Cracker crust – his secret recipe that I hope to pry out of him one day!

Roasted Rack of Lamb

This is a perfect Spring Dish and I simplified the recipe from the March/April issue of La Cucina Italiana.

2 (8-rib) frenched racks of lamb (1 1/2 pounds each), brought to room temperature (I found some beautiful racks at Costco for $11.99/pound)

Lawry’s Seasoned Salt

Preheat oven to 350° with rack in middle. Season the racks all over with Lawry’s Seasoned Salt.   Intertwine the 8 ribs of one rack with the other so they stand up on their own on your baking tray.  Roast the racks for 25-35 minutes or until a thermometer inserted diagonally into the center of meat registers 120°.   I test for doneness by pressing the meat with a clean finger.  When it sinks in a little, it is rare, which is how you should roast lamb. Please don’t overcook it.  Your guests who want it cooked  more will enjoy the ends.  Now you need patience.  Let the rack sit right there on the baking tray for 5-10 minutes before you slice into it.   Then slice each rack into 8 pieces letting the ribs be your guide.  Place 2 ribs on each plate as shown in the picture.  If any of your guests shudder at the sight of rare meat, offer to sear their pieces on a baking tray that you could have already hot in the oven for just this purpose.  One minute in the hot oven should do the job.


Entry filed under: Cooking Class, Entree, Meat, Recipes, Sauce, Starch. Tags: , , , , .

Spring Entertaining Cooking Class – April 1, 2011 Springing in a Perfect Festive Evening!

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Patricia K. Rose

I am a Chef, Cooking Teacher and Food Blogger. Learn how to create delicious and healthy food in a FLASH.

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