Okay, so it’s Easter! It’s still early in the day for us, and of course by the time everyone sees this, it will be pretty much done and dusted. It’s not going to stop me, though, just because rack of lamb can be good for any kind of celebration. This is also really easy because the real “work” is done the day before. The most we have to do is keep hoping that the rain will stay away, since this seems to be (so far) the first weekend in about two months that it hasn’t rained. Will miracles never cease? Still, I will keep watching the sky…
Last week we found a lovely rack of New Zealand lamb for a very good price at Costco, so we decided that it would be a lovely treat for Easter. Yesterday, I did a little bit of preparation for a marinade using:
salt & pepper
3-4 cloves of garlic
5-6 sprigs of fresh rosemary
a good sprinkle of dried thyme (optional)
a drizzle of olive oil~ about a tablespoon
a drizzle of dry red wine~ also, about a tablespoon
Salt & pepper the rack. Pull the rosemary leaves off of the stems and mince them together with the garlic cloves. Rub the mixture into the meat, pushing it into any crevices that might be there. I also sprinkled the meat with a good dash of dried thyme, but you don’t have to do that. I just love thyme~ it’s my favorite herb!
Then, put the meat into a sealable plastic bag, drizzle the olive oil and wine into the bag, and give the meat a good massage!
It will appreciate your loving hands, believe me! The main thing is to try to distribute all of the ingredients over the meat. When you are finished, put the bag into the refrigerator and forget about it until the next day, when you are ready to grill. What could be easier?
When you are about an hour and a half before you want to eat, prepare your sides. Tonight we had herb roasted potatoes and fresh, young asparagus with olive oil and lemon, so at this point, those potatoes went into the oven. (You may be hearing about these very soon!)
Fire up the grill, put the rack on fat-side up, and put the cover down. You’ll want the fat on the top dripping into the meat and bones. At one point or another, you’ll see the fat in the bones stop dripping and them starting to turn white~ that’s when you’ll want to flip it over, if only for a moment or two. I say that because usually you’ll see a huge flare up of flames! Flip them back over, and that will start the browning process on the top side, and you’ll still want to do that a couple of times.
You’ll get an idea of when they are almost ready by pressing them. We like them rare, so it’s a matter of how soft the meat part is… we like them kind of fleshy, like pressing into muscle. Monty has a great method for telling exactly how to do firmness, and I probably should make him do a guest blog one day. He is really good at this.
Anyway, when you think the rack is done, pull it off, cover it with tin foil and let it rest for a bit. Meanwhile, get your side dishes ready.
After about 15 minutes of resting, cut the ribs between the bones. Ideally, they should look just like this. Finish your sides and enjoy the meal~ Happy Easter and Happy Spring to you all, until next time!