I’m not sure why people have to wait until the Easter holiday to eat lamb? I eat it as much as possible as often as possible! If I had to throw it all out there, I would say lamb is my favorite type of meat! Whether it’s fall-off the bone braised leg of lamb with fresh herbs or some simple grilled Mediterranean style lamb chops, it’s ALL good to me. The ONLY down side to lamb, is it can be a bit expensive, HOWEVER you can score some pretty good deals when it’s on sale!
Lamb responds very well to marinades and rubs, making the meat tasting exceptional after cooking. To me the best ways to prepare lamb are either by grilling or braising, but it depends on the cut of meat. You can certainly grill a leg of lamb and carve it up medium-rare to medium, but there is NOTHING like a braised leg of lamb. Rack of lamb however can be a bit expensive , but is fantastic grilled or seared to a desired temperature, and I promise the money spent will be well worth it. Below is a recipe for my absolute favorite lamb recipe of all time and it may be my favorite recipe period. If you need any other ideas about what to do with a lamb purchase please connect with me at facebook.com/chefbillyparisi or at twitter.com/chefbillyparisi
Roasted Rack of Lamb Persillade
- one 5 bone rack of lamb
- 8 ounces of unsalted butter
- 4 tablespoons of finely minced fresh garlic
- 1 finely minced shallot
- 4 tablespoons of finely minced fresh thyme
- 3/4 cup bread crumbs
- Kosher salt and fresh cracked black pepper
- Lamb: Whip the butter until it becomes white and fuffy. Add in garlic, shallots, thyme, salt and pepper and set aside.
- Season the lamb with salt and pepper and saute it in a medium size saute pan on high heat until it is brown on all sides.
- Once caramelized place the lamb rack meat side up and generously spread 1/3 cup of the herb butter on the lamb and then sprinkle the bread crumbs on top of the butter. Place the pan in the oven on 375° for 8 to 12 minutes. Once finished slice the lamb in between each bone and serve it up!