Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
With the last of the cool nights upon us, and precious few excuses for romance since Valentine's Day, it's a great time to throw down a tasty, eye-pleasing meal that will speak volumes about your culinary character.
Celiac.com 06/11/2013 - With the last of the cool nights upon us, and precious few excuses for romance since Valentine's Day, it's a great time to throw down a tasty, eye-pleasing meal that will speak volumes about your culinary character.
This recipe for grilled rack of lamb fits the bill nicely. It makes a delicious rack that looks like a million dollars, and is bound to satisfy. Combine this with a glass of red wine or gluten-free hard apple cider, a couple of side dishes, and our recipe for strawberry mousse, and you've got the makings of a night to remember.
Note: To do this right, it helps to have an instant-read cooking thermometer
1 (8-rib, 1½ pound) Frenched rack of lamb, trimmed of all but a thin layer of fat
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon olive oil
For herb seasoning
Pat lamb dry and rub meat thoroughly with salt and pepper.
Heat 1 teaspoon of oil heavy 12-inch pan for at least 2 minutes. Brown lamb on all sides, but not ends, about 10 minutes.
Transfer racks to a small (13- by 9-inch) roasting pan.
Coat and roast lamb:
Put oven rack in middle position and preheat oven to 350°F.
In a bowl, mix together garlic, herbs, salt, pepper, and oil. Coat the meat (not the bone) with herb mixture, using a bit of pressure to help it stick.
Roast 15 minutes at 350°F, then cover lamb with foil and roast until thermometer inserted diagonally into center of meat registers 120°F. Roast for 5 to 10 minutes more. Let stand, covered, 10 minutes.
While the meat stands, the temperature will rise to 125 to 130°F and the center for medium-rare.
Cut each rack into 4 double chops. Serve with red wine of your choice for a delightful pairing, whatever your side dishes.