Hungry for More: Rack of lamb perfect for all SeasonsThis week, “Hungry for More” host Jim Manney takes us to the beautiful Seasons at Rose Creek in Fargo.
By: The Forum, INFORUM
This week, “Hungry for More” host Jim Manney takes us to the beautiful Seasons at Rose Creek in Fargo.
If the gorgeous view doesn't draw you in, then Chef John Beck's rack of lamb will.
He takes cooking the lamb to a new level by roasting it in the oven after giving it a nice char on the grill.
Beck also shows us the proper way to clean a rack for nice presentation.
Seasons at Rose Creek Rack of Lamb
1 rack of lamb
½ cup Madeira wine
1 tablespoon garlic
1 tablespoon fresh thyme
1 tablespoon fresh rose-mary
1 tablespoon Italian parsley
½ teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
If the lamb is not oven-ready, trim the cap off and French the ribs. Clean any silver skin off the eye.
Season the rack generous-ly with salt and pepper, place into a non-reactive bowl.
Rub the garlic and herbs onto the lamb. Pour the Madeira and juice of half a lemon over the rack, let stand for 10 to 15 minutes.
When ready, remove lamb from marinade, reserve for roasting.
Drizzle with olive oil and char on hot grill or sear in a hot skillet to a golden brown.
Place in a pan and roast in a hot oven, 375 degrees for about 25 to 35 minutes.
Use a meat thermometer to check for desired doneness.
Watch “Hungry for More” with Jim Manney every Wednesday on www.InforumTV.com