Tag Archives: lamb

Sumac Rib-Eye of Lamb with Basil and Black Olive Pestos


MEDIUM-RARE RACK OF LAMB, SOUS-VIDE WITH TRUFFLE OIL, GARLIC, AND HERBS. ROLLED IN SUMAC. BASIL AND BLACK OLIVE PESTOS. ROSEMARY LEMON STEAMED RED AND GOLDEN BEETS. BLACK PEPPER ROASTED TOMATOES. OLIVE OIL ROASTED GARLIC. AVOCADO CREAM. MICROGREENS.


After all these years, Pea and Boo find ways to celebrate their month-versaries – this time, it was a cooking project and the resulting three-course Mediterranean-inspired meal since Pea has always taken a liking to Mediterranean food. With tabbouleh (coming soon!) starting us off, and fruity panna cotta (just recently posted) closing the meal, the main course needed to be spicy, fresh, and deeply savory. After an afternoon of therapeutic knife work for deboning the rack of lamb, prepping the vegetable sides, and making the pestos, Pea and Boo sat down to enjoy another month gone by with each other.

Though removing the bone from the rack of lamb is unusual, it made for an interesting presentation and easy eating experience, as well as the excuse to call this a “rib-eye” because of the strikingly similar look when it’s cut. The bones and meat trimmings also made a yummy lamb stock for a different dish, so don’t dare just throw those away! The procedure below is for those who want to try sous-vide, but searing and finishing the lamb in the oven would work, too, as long as you check your meat temperature every several minutes after it goes into the oven. If you don’t own a sous-vide machine, that’s okay (Pea and Boo don’t, either)! Filling a large pot with water and keeping it at a steady temperature with a thermometer achieves exactly the same goal, even though it takes a little more effort. – Pea and Boo

P.S. as with all our recipes, you can omit or change a few ingredients if they’re hard to find or too expensive! Special notice on this recipe because of the black truffle oil that only the snobbiest cooks might want to keep in their pantry.


Servings: 3-4 (main portions)
Difficulty: 

Ingredients:

  • 1 (1.8-2 lb) rack of lamb
  • Marinade
    6 rosemary sprigs
    6 thyme sprigs
    4 garlic cloves, crushed
    2 tb extra-virgin olive oil
    0.5 tb black truffle oil
    coarse sea salt and black pepper
  • Basil pesto
    1 c chopped basil
    3 tb pine nuts
    1 garlic clove
    4 tb extra-virgin olive oil
    salt and black pepper, to taste
    3 tb grated parmigiano-reggiano
  • Black olive pesto
    2 tb basil pesto
    3 tb black olives
  • Lamb seasoning
    sumac
    black truffle oil
    coarse salt and black pepper

Directions:

  1. With the rack of lamb bone-side down, slice just between the meat and bones to de-bone. Reserve bones and attached meat for stock or other purposes.
  2. In a sous-vide bag, rub de-boned rack of lamb with marinade. Vacuum seal the bag, and refrigerate, 8-12 hours.
  3. In a sous-vide cooker or large pot of water, cook lamb in vacuum-sealed bag at 130-135 F (medium-rare), 4-5 hours. Meanwhile, prepare pestos.
  4. In a food processor or pestle and mortar, process basil pesto ingredients until finely minced. Cover and refrigerate in a small bowl.
  5. In a food processor or pestle and mortar, process black olive pesto ingredients until finely minced. Cover and refrigerate in a small bowl.
  6. Remove cooked lamb from sous-vide bag, and discard herbs.
  7. In a hot cast iron skillet, sear and roll lamb in olive oil until browned on all sides, 3-4 minutes.
  8. Roll lamb in sumac, and slice into 3-4 portions.
  9. Plate with pestos, and season with black truffle oil and coarse salt and pepper. Serve.

Herb-Crusted Rack of Lamb

herb-crusted rack of lambROASTED RACK OF LAMB WITH CRUSHED HERB AND GARLIC CRUST. SERVED WITH ASSORTED SEASONAL VEGETABLES.


A wise man (not me) once tweeted, “Once you realize that you don’t need a special occasion to buy a cake, the second part of your life begins.” And while I can definitely get behind cake anytime and anywhere, the same can be said about rack of lamb. Often found on Thanksgiving or Christmas dinner tables, or as specialties at your local fancypants restaurant, rack of lamb is a natural centerpiece and can (and should!) be appreciated year-round with it’s mildly gamey, tender, juicy, supremely flavorful meat. Though quite pricey even at our favorite wholesale clubs, rack of lamb is still our perfect go-to as an occasional treat or a date night main course. In our humble opinion, it goes best with bright and fruity flavors, or with savory sauces like red wine reduction or demi-glace! There’s just nothing quite like it. -Boo


Servings: 2-3 (main portions)
Difficulty: 2 star

Oven: 375 F, 20 minutes; 400 F, 15 minutes

Ingredients:

  • 1 (1.5-2 lb) rack of lamb
  • coarse salt and black pepper
  • 2 tb Dijon mustard
  • Herb crust
    2 tb breadcrumbs
    2 tb fresh parsley
    2 tb fresh rosemary
    2 tb fresh thyme
    3 cloves garlic
    2 tb olive oil

Directions:

  1. Process or finely mince herb crust ingredients, and set aside until use.
  2. Season rack on all sides with coarse salt and pepper.
  3. Sear in olive oil until browned on all sides. Remove to a work surface.
  4. Brush rack completely with Dijon mustard , and press herb crust mixture evenly over the rack.
  5. Roast at 375 F to desired doneness, 20 minutes.
  6. Increase temperature to 400 F, and roast to desired doneness, 14-16 minutes for medium-rare.
  7. Set aside to rest, 10 minutes.
  8. Slice racks into chops, and serve.