Griddle-Roasted Rack of Lamb Introducing Griddle-Roasted Rack of Lamb: a savory and succulent meal that can be customized to suit any palate. Give your dinner party a fancy flair by choosing from a variety of flavors and seasonings, like rosemary, garlic, and thyme, or get creative with your own flavor combos. Impress your guests with this flavorful meal that can be prepped in advance and quickly cooked before serving.
-1 rack of lamb (1 1/2 to 2-pounds), trimmed of fat
-3 tablespoons extra-virgin olive oil
-2 tablespoons freshly-chopped herbs (rosemary, thyme, and/or parsley)
-1 teaspoon salt
-1/2 teaspoon black pepper
-Mashed potatoes, roasted Brussels sprouts, and grilled corn (prepared per individual recipes or store-bought) for side dishes
1. Preheat the griddle over medium-high heat.
2. Rub the lamb rack with the olive oil, herbs, salt, and pepper.
3. Place the lamb rack on the preheated griddle.
4. Sear the lamb on each side for 2 minutes, covering it gently with a spatter shield to avoid splattering during searing.
5. Reduce the heat to low and cook the lamb slowly, turning it every 3-5 minutes, until it reaches an internal temperature of 135-140°F. Total cook time will depend on the thickness of the rack but should take no more than 30-40 minutes.
6. Once the lamb has reached the desired temperature, remove it from the heat and allow it to sit for 7-10 minutes before carving.
7. Serve alongside mashed potatoes, roasted Brussels sprouts, and grilled corn.
Helpful Griddle-Roasting Hack: Make sure the griddle is preheated before adding the lamb to the griddle. This will ensure the lamb is seared properly and will help lock in the flavor.
-To enhance the flavor of the lamb, consider marinating it overnight in the aforementioned olive oil, herbs, salt, and pepper mixture.
-This dish can be served with a variety of accompanying sauces, such as red wine jus, mint sauce, or a mango-chutney sauce.
-To lighten the meal, consider opting for steamed asparagus as a side instead of potatoes or corn.
-To make the meal healthier, try substituting the mashed potatoes for cauliflower mash, and use olive oil instead of butter for the Brussels sprouts.