Lamb. What can I say? In the last year, lamb and I have come to know each other pretty well.
When I received an email from Superior Farms letting me know that they've launched its Facebook Supper Club and inviting me to enter the Supper Club Photo Contest for a chance to win a $500 gift card, I said YES!
Last week, I received three cuts of lamb: rib roast, boneless leg of lamb and ground lamb. I decided to use the rib roast and to come up with a quick and simple recipe that will let the flavors of the lamb shine.
I found a template for my recipe at Food & Wine, but made enough changes to make it my own.
What follows is a zillion photographs, a recipe, and a suggestion for how to serve this cut of lamb.
And no worries, the winner of this Supper Club gets chosen randomly, so there is no need for me to beg you to vote for me ;)
Note: lucky for me, the lamb rib roast already came Frenched, but I still had to trim quite a bit of fat. I ended up throwing the fat away...although I received a suggestion to render the fat and use it to fry potatoes. My thighs don't need that, thank you very much.
1 head of garlic, peeled
1/4 cup thyme
1/4 cup olive oil
1 tablespoon lemon juice
2 teaspoons bourbon paprika
You'll also need
1 lamb rib roast
zucchini, sliced and sauteed in olive oil with salt and pepper
potatoes, peeled, chopped in bite-size pieces and boiled
1. Preheat the oven to 450F. Set the rack in the upper third of the oven.
2. In a food processor, puree all the ingredients for the rub.
3. Season the lamb with salt and cover with the rub on both sides. Let marinate for at least an hour.
4. Roast the lamb fat side down for 15 minutes. Turn the rack and roast for another 10 minutes. Take it out of the oven, stand it on its side and let it rest for 10 minutes.
5. Slice the lamb. It's perfectly medium rare! If you like less blood, roast it for a longer amount of time.
I decided to serve the lamb with sauteed zucchini and boiled potatoes. SOOO good!
And that's all folks ;)