Favorite Recipies for Rack of Lamb and sides??

[M_Sai]

I’m planning to do a couple of the New Zealand racks at Costco tomorrow for V-day, and I’m just wondering if anyone has a favorite recipe to share. In the past I’ve done olive oil and rosemary and then did the sear/roast method to cook… Any ideas??

[Bob_Wood]

Many people like mustard-crumb crusts. I don’t. The crust falls off when you carve it, no matter what.

Marinate in olive oil, salt, pepper, garlic and rosemary. Turn them into a paste in a food processor or or mortar and pestle. If the weather cooperates, grill - othewise sear and roast. I like asparagus and orzo with a shload of garlic, butter and parmesan cheese - “alfredo” if you will. Otherwise gratin dauphinoise.

[Mel_Hill]

fat trimmed, silverskin and chain removed, bones removed.

loin butterflied with a long slicing knife and spread with a paste of olives, garlic & HdP, EVOO, S&P spread on unrolled meat
Roll up and tie sear on stove top and then into the oven to finish cooking
Rest and slice and serve

[M_Sai]

Thanks guys!

The ‘log’ looks interesting (and probably tasty), but I think I’ll go with the classic incarnation…

[Mark.Ricca]

Stacey pulled a recipe from the web that we collaborated on last night. It was a gratin of sauteed onion, tomatoes, and herbs, alternated between layers of thin sliced Yukon Gold potatoes. The recipe called for grated Reggiano to bind, but I substituted an aged Manchego instead. I seared off some loin lamb chops on the grill over rosemary branches and then finished them by placing them on top of the gratin (which was 90% baked) and putting the whole thing back in the oven.

Washed it down with '03 Monbousquet!!!