Lamb is one of our favorite things to cook with. Unfortunately, sometimes buying lamb can be a bit of a risk. When lamb is good, it’s like rare, juicy beef with an extra layer of grassy, fresh flavor. Eat bad lamb just once, though, and it can ruin you on the protein forever, with a barnyard gaminess that many find overpowering.
Not knowing which kind of lamb is on the shelf at the supermarket can make buying it a challenge. That’s why were were delighted when our friends at Omaha Steaks sent us a gorgeous 1.5 pound rack of lamb to serve as an appetizer before our Christmas dinner. I prefer to cook lamb whole as a roast, and then slice before serving into individual chops; cooking this way helps ensure that the lamb doesn’t get overcooked, and is perfectly pink for serving.
The US-raised lamb from Omaha Steaks was gorgeous, and cooked to medium rare in just under 20 minutes. We served ours with a relish made from fresh pomegranate, feta, and black olives, which lent additional brightness (and a certain festive holiday flair) to cut through the rich, perfectly trimmed and portioned meat.
- ½ cup pomegranate seeds
- ¼ cup chopped black olives
- ¼ cup crumbled feta
- ¼ cup plus 2 Tbsp. olive oil
- 2 tablespoons chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
- 1.5 pound rack of lamb
- Let lamb come to room temperature (about 1-2 hours) before cooking.
- Preheat oven to 400 degrees. Mix pomegranate seeds, olives, feta, ¼ cup oil and parsley in a bowl; season with salt and pepper and set aside.
- Rub rack of lamb with remaining 2 tablespoons oil, and season with salt and pepper. Cook fat side-up on a baking sheet for seven minutes. Reduce heat to 300 degrees, and cook until internal temperature reaches 135 for medium rare, about 10-15 minutes more. Let rest 10 minutes before slicing into chops and serving with relish.
Adapted from a recipe by Bon Appetit.
Disclosure: Omaha Steaks provided the product for this recipe, but is not otherwise responsible for the content. All opinions are our own.