Chef David Bergquist • Bailey ’ s
Loving Lamb
PRO TIPs Lamb can be intimidating to home cooks , but the versatile meat is actually easy to get right . Like steak , it can be eaten to preference , and medium rare wins popular pick . Chef David Bergquist advises testing for doneness by pressing the flesh between your thumb and index finger to feel the ideal springy-ness for medium rare lamb chops . The signature rack of lamb at Bailey ’ s is seasoned with olive oil and aromatic rosemary , while lamb chops are charbroiled for a smoky crust and topped with the dynamic Greek duo of oregano and lemon .
Rack of Lamb
The key to great rack of lamb is to sear the meat before roasting in the oven and let rest before cutting to let the juices re-absorb .
INGREDIENTS 1 ( 8 rib ) rack of lamb 2-3 Tbsp olive oil 2-3 Tbsp Dijon mustard 1 tsp balsamic vinegar pinch of crushed garlic sprig fresh rosemary , chopped sea salt coarse black pepper
4 . Preheat oven to 400˚F . Heat a frying pan over high heat . Place the meat into hot pan to sear , 1-2 min each side . 5 . Wrap exposed bones with aluminum foil to keep them from burning . Bake 10 ( medium rare ) to 15 ( medium ) minutes . 6 . Once cooked , let rest five minutes before carving .
Yield 1 rack of lamb
METHOD 1 . Combine all mustard , vinegar , crushed garlic and rosemary . Rub the lamb with olive oil , then with mixture . Marinate overnight . 2 . Before cooking , season lamb with salt and pepper .
16 ciao ! / june / july / two thousand seventeen