I think I found a magic sauce. It transformed my chicken-breast eating experience and now my rack-of-lamb-eating experience. Never would I have guessed that a simple stir of mayonnaise, mustard and some fresh herbs would play such a role in my meat-cooking endeavors these days. Seriously, everything this sauce touches turns to mouth-watering goodness.
Let’s see, how else can I sell this recipe to you? It takes five minutes to prepare. It’s foolproof. And if you enjoy gnawing on bones as if they were lollipops, this recipe is for you. Make it.
Description
The best, easiest rack of lamb you will ever make! This recipe takes five minutes to prepare. It’s foolproof. And if you enjoy gnawing on bones as if they were lollipops, this recipe is for you.
This rack of lamb goes beautifully with crispy fingerling potatoes .
- 1 rack of lamb, about a pound
- kosher salt
- fresh cracked pepper
- 2 T. mayonnaise
- 2 tsp . mustardchopped fresh herbs*: rosemary, thyme, chives, mint, tarragon — whatever you have
- Preheat the oven to 475ºF. Place lamb on a parchment-lined (for easy clean-up) rimmed baking sheet. Season with salt and pepper on all sides. Mix together mayo, mustard and herbs. Spread in an even layer across the rack of lamb — you might not need it all.
- Place pan in the oven. Bake for 10 minutes, reduce heat to 400º and bake for 10 more minutes. Take pan out of the oven and place lamb on a board to rest. Let rest for at least 10 minutes. Seriously, no less than 10 minutes — I can’t emphasize resting enough. Cut and serve.
Notes
*Rosemary and lamb always go well together but I adore tarragon with this recipe as well.
The lamb takes about 20 minutes to cook but depending on the size of the rack, the temperature of the lamb (room temperature or cold), and the reliability of your oven, the time will vary slightly. It might take a teensy bit of practice to nail it. For example, I made a rack today that weighed .92 lbs, and I removed it before the 20-minute mark because after 18 minutes it felt perfectly firm.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
I think I found a magic sauce. It transformed my chicken-breast eating experience and now my rack-of-lamb-eating experience. Never would I have guessed that a simple stir of mayonnaise, mustard and some fresh herbs would play such a role in my meat-cooking endeavors these days. Seriously, everything this sauce touches turns to mouth-watering goodness.
Let’s see, how else can I sell this recipe to you? It takes five minutes to prepare. It’s foolproof. And if you enjoy gnawing on bones as if they were lollipops, this recipe is for you. Make it.
Description
The best, easiest rack of lamb you will ever make! This recipe takes five minutes to prepare. It’s foolproof. And if you enjoy gnawing on bones as if they were lollipops, this recipe is for you.
This rack of lamb goes beautifully with crispy fingerling potatoes .
- 1 rack of lamb, about a pound
- kosher salt
- fresh cracked pepper
- 2 T. mayonnaise
- 2 tsp . mustardchopped fresh herbs*: rosemary, thyme, chives, mint, tarragon — whatever you have
- Preheat the oven to 475ºF. Place lamb on a parchment-lined (for easy clean-up) rimmed baking sheet. Season with salt and pepper on all sides. Mix together mayo, mustard and herbs. Spread in an even layer across the rack of lamb — you might not need it all.
- Place pan in the oven. Bake for 10 minutes, reduce heat to 400º and bake for 10 more minutes. Take pan out of the oven and place lamb on a board to rest. Let rest for at least 10 minutes. Seriously, no less than 10 minutes — I can’t emphasize resting enough. Cut and serve.
Notes
*Rosemary and lamb always go well together but I adore tarragon with this recipe as well.
The lamb takes about 20 minutes to cook but depending on the size of the rack, the temperature of the lamb (room temperature or cold), and the reliability of your oven, the time will vary slightly. It might take a teensy bit of practice to nail it. For example, I made a rack today that weighed .92 lbs, and I removed it before the 20-minute mark because after 18 minutes it felt perfectly firm.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Description
The best, easiest rack of lamb you will ever make! This recipe takes five minutes to prepare. It’s foolproof. And if you enjoy gnawing on bones as if they were lollipops, this recipe is for you.
This rack of lamb goes beautifully with crispy fingerling potatoes .
- 1 rack of lamb, about a pound
- kosher salt
- fresh cracked pepper
- 2 T. mayonnaise
- 2 tsp . mustardchopped fresh herbs*: rosemary, thyme, chives, mint, tarragon — whatever you have
- Preheat the oven to 475ºF. Place lamb on a parchment-lined (for easy clean-up) rimmed baking sheet. Season with salt and pepper on all sides. Mix together mayo, mustard and herbs. Spread in an even layer across the rack of lamb — you might not need it all.
- Place pan in the oven. Bake for 10 minutes, reduce heat to 400º and bake for 10 more minutes. Take pan out of the oven and place lamb on a board to rest. Let rest for at least 10 minutes. Seriously, no less than 10 minutes — I can’t emphasize resting enough. Cut and serve.
Notes
*Rosemary and lamb always go well together but I adore tarragon with this recipe as well.
The lamb takes about 20 minutes to cook but depending on the size of the rack, the temperature of the lamb (room temperature or cold), and the reliability of your oven, the time will vary slightly. It might take a teensy bit of practice to nail it. For example, I made a rack today that weighed .92 lbs, and I removed it before the 20-minute mark because after 18 minutes it felt perfectly firm.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Find it online : https://alexandracooks.com/2011/01/16/easiest-rack-of-lamb/
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They’re sort of one of those things you have to try to believe. When a friend proclaimed she and her husband (who has been known to drive 40 minutes for his favorite burger) preferred kale chips to potato chips and even to french fries, I had my doubts. It was about time I tried for myself, however. I’ve only been reading about these crisps on the blogosphere for about 3 years.
Well, what can I say? If you think you can’t eat a head of kale in one sitting, think again. You can, and you will. In fact you might find that one head is not enough for one sitting. And you might find that 8 heads of kale from the farmers’ market won’t suffice for the week. And you might find yourself panicking mid-week, making stops to your not-so-favorite market to preemptively restock your supply. I mean it. These kale chips are that good. It would make me so happy if you tried for yourself.
- 1 bunch kale*
- extra-virgin olive oil
- kosher salt
*Of course bunches vary in size, but this recipe is not precise anyway. Also, there are many varieties of kale. I’ve made this recipe with at least 3 different varieties, and they all are delicious.
- Preheat the oven to 350ºF. Tear kale into smallish-sized pieces as pictured above. Toss lightly with olive oil and kosher salt. Spread evenly on a sheet tray. Don’t be afraid to fill it up — it shrinks way down while it bakes (see picture below.)
- Place sheet tray in the oven for about 15 minutes. Reach inside being careful not to burn yourself and feel the kale pieces. They should feel slightly crispy. If the pieces are not crispy at all, keep cooking for another couple of minutes.
- Remove sheet tray from the oven and place on cooling rack for a minute or two. Eat! Once you make this recipe once or twice, you’ll discover how long it takes for a batch to cook. Some pieces will always be overcooked; some will be undercooked; but most will be delicious! Enjoy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
