This was one of the ~$20 frenched lamb racks from Trader Joe’s. The outer fat was trimmed so I couldn’t get the exact crust I wanted but the cook was perfect. After salting and letting dry brine for 6 hrs, Reverse seared these on the CI for 2 min and then rack in the oven for 30 min at 280 before 5 min at 425, then a good 10 min rest. Final result was super tender and flavorful.
Pan Sauce was rosemary, mint, Tempranillo, Arbol chile, honey and lemon.
by Fit-Personality-1834
8 Comments
Looks wonderful
I love the idea of a blackberry sauce! Thank you for this fabulous idea! Whoever got to eat that with you is being appropriately spoiled 🥩
That looks great!
Very lovely. What did you do with those leeks? I’ve got two I’m gonna cook up tonight and yours look great.
Damn can I be your wife?
I hope and pray for your best.
Oh my. Looked crazy good then the berries—- r u kidding me? Awesome.
“Ready when you are, Sergeant Pembry”