Lamb Racks with Rosemary

Last week I made this Lamb racks and it was a big hit. It's relatively easy and much cheaper to make this at home than to order this at the restaurants. I bought the rack of lamb from Foodie Market Place at Outrum Road for $4.55/100gms and it's pretty cheap in my opinion. 

Recipe for Lamb racks with Rosemary

Serves: 3 (3 pieces of lamb per person)

INGREDIENTS

• 1 kg Rack of lamb (approximately 9 pieces) 
• 6 cloves of garlics, crushed
• Few stalks of rosemary
• Knob of butter
• Olive Oil
• Dash of white wine
• 1 cup chicken broth

         Marination:

• Olive oil
• Sea salt & black pepper 
• Few stalks of rosemary  

INSTRUCTIONS

1. Spread the lamb racks on a large tray and brush olive oil generously on both sides of the meat.
2. Season evenly on both sides of meat with sea salt and black pepper.
3. Chop the rosemary into smaller pieces and marinate with the lamb racks covered in the fridge for at least 2 hours.
4. Heat olive oil in the non stick frying pan until smoking hot.
5. Place the meat in the hot oil 3 pieces at a time and add 2 crushed garlic and rosemary.
6. Pan fry for 2-3mins depending on the thickness of the meat.
7. Leave the meat to rest for 10mins.
8. Toss some butter into the hot pan and deglaze with a dash of white wine.
9. Add chicken broth and turn down the heat to simmer and reduce the sauce.

Additional Cooking Tips:

• Do request for the butcher to cut up the rack of lamb into each individual pieces.
• Make sure the oil is smoking hot when the meat is placed in the oil to achieve the golden brown sear.
• Do not move the meat around while cooking unless to flip over to the other side after 2-3mins.
• Lambs are best eaten medium rare with internal meat temperature at 55 to 60 degree celsius if using meat thermometer to test for doneness.