Rack of Lamb goodness

Well it seems that my last post has brought some fall our way here in Los Angeles. The weather has turned a bit cooler the last couple of days and today was an absolutely beautiful day.

To bring in the fall we made a yummy dinner. We both love cooking so much and never have time during the week to make super yummy meals. We do the usual grill a meat, steam some veggies, maybe a rice dish here and there, but nothing too inspired. So while we were out the other night Aaron thought for us to start doing a Gourmet Dinner Night, where we take turns choosing what we want to make, usually some amazing recipe from our favorite cooking magazine SAVEUR.

Tonight was the first night (Aaron's night) and we started it off with a RACK OF LAMB, with red potatoes and spaghetti squash. While the red potatoes and spaghetti squash were not the gourmet aspects, the RACK OF LAMB was. It was incredible and as you can see a pretty easy recipe. If you are not a big lamb person I think this is a great mild introduction. We used a rack of Australian Lamb, can be found at costco, which is known to be a milder flavor. Recipe is from Saveur this month. Can also be found online and you will find that their website is incredible however may result in you wanting to stay home all day and just cook and cook.

1 1 3⁄4-lb. frenched rack of lamb
Kosher salt and freshly ground black pepper,
to taste
2 tbsp. extra-virgin olive oil
2 tbsp. roughly chopped fresh rosemary
1 tbsp. chopped fresh thyme, plus 4 sprigs
10 cloves garlic, smashed

1. Heat oven to 450˚. Season lamb with salt and pepper. Heat oil in a 12" cast-iron skillet over medium-high heat. Add lamb fat side down and cook, using tongs to flip and sear the bottom and sides of the rack, until browned, about 10 minutes. Turn lamb fat side up in the skillet and scatter herbs over the top.

2. Add garlic to skillet and transfer to oven. Roast until an instant-read thermometer inserted into center of the meat reads 130˚ for medium rare, about 10 minutes. Let cool for 5 minutes before slicing into chops and serving.

Here is a pic of the final product. Aaron did a fabulous job, I must say having a husband who enjoys cooking and is great at it is a great bonus.

Now off to decide what I will choose to make this next week...if you have any ideas feel free to send them my way.