Rack of Lamb with Wilted Spinach and Garlic Scapes
I made this for dinner last week with one of my favorite marinades (rosemary, garlic, and soy sauce). This meal was made from local meat (Old Pine Farm) and veggies (Frog Holler Farm). Only the olive oil, vinegar, garlic, soy sauce and pepper were source from the grocery store. Let me know what you think!
- 1 8-rib rack of lack – trimmed and cleaned
- 1 Tsp of dried rosemary
- 2 Tbsp of olive oil
- 1 Tbsp balsamic vinegar
- 2 cloves of garlic minced
- 2 Tbsp of soy sauce
- 1/2 Tsp of black pepper
- 1 bunch of spinach (don’t use baby spinach since it’s texture and flavor don’t hold up well when cooked)
- 1 Tbsp of olive oil
- Salt and pepper to taste
- 1/2 cup of chopped garlic scapes
- roasting rack
- sharp knife
- zip-lock bag
- If the rack of lamp was cleaned and prepared by your butcher, the rib bones should be separated and trimmed of flesh. If not, you can do this your self with a small sharp knife, here is a REALLY good tutorial. Since our rack came from our CSA share I had to separate the ribs and clean them up – not as pretty as the video (I was out of kitchen twine), but it worked out OK.
- Combine the olive oil, rosemary, salt, pepper, garlic, vinegar and soy sauce in the zip lock bag. Add the rack and let marinate for at least 30 minutes ( I let it marinate for 1 hour). You can refrigerate the rack while it’s marinating, just make sure to remove it from the refrigerator 30 minutes prior to cooking so that the lamb can warm up to room temperature.
- If you want the rack to have a nice caramelized coating, you can brown it on each side in a hot preheated pan. I didn’t do this, but in retrospect it would have given color and texture to the dish. This step is not to cook the meat, so it should be just a minute on each side.
- Place the meat on the roasting rack and roast at 350°F for 15-20 minutes (rare) 20-25 minutes (medium rare) 25-30 minutes (medium) 30-35 minutes well done. I cook meat rare, and in our oven 20 minutes cooked it to light pink all the way through. Everyones oven is different so don’t over cook! Use a thermometer if you aren’t sure.
- Remove the rack from the oven and let cool 10-15 minutes. This allows the juices to redistribute will make the meat easier to handle.
- Heat the oil olive in the pan on medium, and add the chopped garlic scapes. Sauté for 2-3 minutes and add spinach. Cook until wilted.
- Once the rack has cooled cut it into chops by slicing between each rib.
- Make the sauce by heating the left over marinade over medium heat, combined with 1/2 cup of water (heat until reduced or cheat and add flour or cornstarch to thicken).
- Plate and serve.