I’m going to start with a quick reminder that I’m extremely picky when it comes to food. Aside from never eating anything that comes out of the water, I never eat lamb because I hate the smell and I never eat rabbit because I used to have two pet bunnies that I loved very much.
However, on Sunday when we went grocery shopping, I spotted lamb racks. Let’s be clear on something, I never eat lamb racks either, but I love the way they look in photos. Basically, you could say that we bought lamb racks for blog purposes and because D loves them. After putting a lot of thought into the issue, I came up with the idea that maybe, just maybe, there is a way to neutralise that awful smell. After much research done online, I came up with a solution to my problem. Just to be safe, we also cooked a vegetable side.
Monday came and here I was, ready to put my non-smelly theory to the test. Here’s what we used for the entire dinner:
– 375 gr lamb racks (8 lamb racks)
– 100 gr raw honey
– 60 gr hot mustard
– 800 gr new potatoes (we just love them!)
– 2 medium onions
– 1 garlic clove
– 35 gr fresh dill (always use fresh greens)
– 20 gr fresh rosemary
– 10 gr fresh thyme
– 10 gr fresh chives
– 250 gr cherry tomatoes
– A little butter for coating the tray and the pan
At this point, the recipe is going to go two ways: the meat part and the vegetable side. As per usual, and I’m not going to mention this step as an official step, you should arrange the ingredients and take some lovely food photos.
1. Mice half of the garlic clove and cut the rosemary into medium pieces, just to help the flavour get out more easily.
2. Mix together the honey, the mustard, the minced garlic and the rosemary until you get a creamy texture.
3. Cover the lamb racks with this creamy sauce, then cover the bowl and let it chill into the freezer for 30 minutes.
4. Preheat the cast iron pan (yes, D‘s favourite), put a small amount of butter in it and let it melt.
5. Fry the lamb racks for 3-4 minutes on each side (medium-rare) and then pour the remaining sauce over them, cover the pan, set the fire to a minimum and let it cook for another 5 minutes.
Now, you are done with the meat. I suggest you do like us, and start with the vegetable side as it will take longer. The reason I started the text with the meat is because you can have any side dish and the meat was the central piece of the recipe. The vegetable side:
1. Preheat the oven at 175 degrees C and butter the tray you want to use.
2. Slice the onions and the remaining garlic, and cut the potatoes into halves.
3. Finely mince all the greens (dill, rosemary, thyme and chives).
4. Put half of the onion slices on the bottom of the tray, cover with a lot of the minced greens and then put half of the potatoes on top.
5. Another layer of greens comes on top of the potatoes, followed by the sliced garlic. After that, redo step 4, finishing everything with the remaining greens.
6. Cook into the oven for about 40 minutes and that’s about it.
After carefully arranging everything on the plates, take lots of pictures to have proof in case someone doesn’t believe you cooked on a Monday. Plate photoshoot done and I actually worked the courage to taste the lamb. It was amazing! Not a hint of that annoying lamb smell! In all honesty, this was probably in my top 5 meats I’ve ever eaten, and no, I’m not biased by the fact that we cooked it.
The whole meal (side included) ranked an 8.8 grade on my Up app, so this is actually a very healthy dinner option. Also, the nutritional information is for four servings, which means that one serving packs about 300 kcals and it provides you a large amount of fibre and unsaturated fats, while also keeping the cholesterol and saturated fat in healthy limits.
I hope you enjoy this wonderful recipe!