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Thursday, December 16, 2010

Roast Rack of Lamb

Paleo eating emphasizes eating meats that are free from antibiotics and growth hormones where possible.  This rack of lamb is from New Zealand.

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Get frozen rack of lamb that has been grassfed or pastured.  In the picture above, the rack is rock hard and in a frozen state placed in a cast iron pan for roasting.

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Brush olive oil liberally all over the front, back and sides of the lamb.  Sprinkle your favorite spice rub or steak seasoning.  I used Montreal steak spice for the lamb you see here. Put the lamb in the oven for 45 minutes at 375* F.  Every oven is different in actual cooking temperature so you will have to just use this as a guideline and test accordingly.  I made test cuts around the minute mark.

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Here is the rack of lamb when it was done.  The roasted skin is crispy, juicy and full of flavor. The rack is on the rare side but will continue to cook as it sits on the cutting board gradually becoming well done over the next 10 minutes.

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This is a single slice of the rack of lamb.

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The picture above shows the rack which continued to cook while it sat on the cutting board. Serve with steamed or boiled vegetables and potatoes.


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