Rack of lamb
A rack of lamb is one of my favourite lamb dishes. I always used to order this in the past, if eating out and they had it on the menu. I must admit in the past I was a Philistine and ordered the meat well done, as I loved the taste of a well-done piece of lamb.
However, now I have learnt how to enjoy a rare piece of lamb, which is really just delicious when lovely and tender like the one in these photos. I cooked and ate this myself and it really is easy to do. Really a lamb rack should be served up rare.
A rack of lamb originates from the ribs of the animal and is an extremely tender part. It is normally quite expensive, but I bought this lovely rack from Hickie’s in Kilkee for 7 Euros, which I did not think was too bad. It will cost you more than that in a restaurant!
This link to James Whelan butchers shows some of the different cuts of lamb you can find.
Serve it up with a reduced port wine sauce and it is super yummy.
It is very easy to cook. The preparation is minimal and the result a feast worthy of kings.
There are many ways to cook a rack of lamb, and some may be better than others. But this is my very easy way, which keeps it simple and brings out the delicious taste of the meat.
The recipe below only really fed me, but I suppose you could feed two with it if you are not as greedy as me 🙂 . Slice between the bones to separate the cutlets from each other.
You should give it a try.