Lamb Rack, Frenched
By Cat, Oct 2014 (Photo, right, from Food Network.com (4))
Next to fish, lamb is probably my favorite meat, especially when flavored with herbs common to the Mediterranean, such as Greek and Lebanese food. This page provides two different types of seasoning for the lamb chops:
- Herbes de Provence, common in the Mediterranean region of France. See Herbs & Spices: Blends for more about the herbs used in this blend.
- Eastern Mediterranean mix of ground allspice and cinnamon, with optional cayenne and/or garlic. See “Herb and Spice Blends, v2″ and scroll down to “Cat’s Lamb Rub” for more detail.
This is a very simple recipe, and quick to make.
Lamb Chops/Steak Rubbed with Herbes de Provence or Allspice/Cinnamon Blend
This recipe is adapted form Fine Cooking.com, originally by Arlene Jacobs. The original serves 4, but I’ve adapted it to serve 2. It also uses lamb chops, but is also delicious with steaks from the leg of the lamb. Lamb shoulder steaks would also work, but in my opinion, more difficult to eat because of all the bones.
Ingredients & Equipment
- 1 ½ -2 Tbsp extra-virgin olive oil (the real deal; see Olive Oil: The Real Deal, or Adulterated/Fake for more info)
- 1 Tbsp dried herbes de Provence or my Lamb Rub (allspice/cinnamon combo; see above)
- unrefined sea-salt and ground black pepper (optional)
- 1 – 2 cloves garlic, mashed to a paste
- 1 Tbsp lard or coconut oil
- 4 – 6 lamb rib chops (¾ inch thick) or one ¾” – 1″ thick steak from lamb shoulder chop (7 – 8 oz), or leg of lamb (12 – 16 oz)
- Unrefined sea salt and freshly ground black pepper
- small bowl, brush
- cast iron or other heavy-bottomed skillet
Method
- Mince garlic then press to a paste with side of knife blade.
- Combine olive oil, herbs and garlic in a small bowl, to make a wet paste.
- Rub paste all over the chops/steak (both sides); set aside to rest for 20 minutes at room temperature.
- Season meat on both sides with salt and pepper.
- Heat 1 Tbsp lard or coconut oil over high-heat until very hot but not smoking. Sear meat until browned, 2 – 3 minutes on both sides for medium rare.
- Off heat and transfer meat to a platter. Tent loosely with foil for 5 minutes before serving.
Serving suggestions:
- Fine Cooking recipe recommends serving with mashed potatoes with olive oil & parsley (2) (I would use garlic mashed potatoes with the oil and parsley) and a side of Haricots Verts with Toasted Walnuts and Chèvre (3).
- Serve with baked sweet potato (or baked and mashed), braised broccolini and green beans, with homemade goat cheese.
- Accompany with a green salad with chèvre or homemade goat cheese, and Mediterranean Vinaigrette
Testing, with Herbes de Provence
9/30/14: used 12 oz leg of lamb steak. Could not find lavender, so bought a commercial Herbes de Provence blend that includes savory, thyme, lavender, basil plus unspecified herbs & spices. Made as written, allowing meat to marinate for abut 1 hour because I got distracted. Seared meat 2 min per side (I like it rare), then let it rest, tented, 5 min, then cut it into 2 servings. Result: Delicious and oh so quick!
Served with braised broccolini and asparagus, baked sweet potato, cooked beet, and a salad of lettuce & greens, chopped dried cherries, fresh pear slices (from my tree), homed goat cheese with Balsamic & Basil Vinaigrette.
Testing, with my Allspice/Cinnamon Blend
5/18/23: I’ve made this many times, as it is my favorite, but I’ve not recorded a testing until today. Used 6 oz portion of leg of lamb steak, seasoned with my ground allspice, cinnamon and cayenne mix, and ground, dried, granulated garlic on both sides. Warmed a tsp of coconut oil in my small cast iron skillet, then added the lamb to cook 2 min per side (I like it rare), then let it rest, tented, 3 min before serving with braised fresh broccoli, baked winter squash with butter, and a cooked beet. Result: Delicious and oh so quick!
