Tuesday, November 30, 2010

Rack of Lamb - Rosemary-Lavender Salt Crust

I had an idea to cook rack of lamb for a while.  The idea came from first making a crust.  I took some coarse sea salt, fresh rosemary, and lavender and blended it together in a food processor.  Crusted the lamb with some pepper as well, and seared it in a cast iron.  Finished in a 375* oven for 20 min. 

Paired with some pearl cous cous and fresh spinach lightly sauteed in olive oil and garlic.   

A cooking thermometer would have been helpful, as I slightly overcooked the lamb.  Also, a tad too much salt on the crust, but otherwise a solid addition to the pantry.

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