Rack of Lamb
Skillet Rack of Lamb
I never used to eat lamb. But after living in New Zealand, where they really know how to cook lamb, I was quickly converted. It doesn’t get any easier than this recipe. It’s simply a rack of lamb plus 4 ingredients. The marinade is really strong, so don’t marinate for more than 2 hours. If cooking two racks, pin them together with toothpicks, with the bones pointing upward, to make a crown. Impressive presentation!
Servings
6
Prep time
45 min
Ingredients
- 1 rack of lamb
- 1 cup Worcestershire sauce
- 1 cup soy sauce
- 3 cloves crushed garlic
- 1 tablespoon rosemary
Preparation
Preheat oven to 400°.
Place the rack in a large Ziploc bag and add the Worcestershire sauce, soy sauce, garlic and rosemary. Seal the bag and marinate for 1-2 hours.
Place lamb in a large cast iron skillet, and roast in the oven for 30 minutes, basting occasionally with marinade.
Remove rack and let rest for 10 minutes. Carve into pieces (1-2 ribs per serving) and serve.
Source: The Cast Iron Chef.
© Copyright 2020 The Cast Iron Chef, Inc.
