Kick up the heat on your rack of lamb meal as the summer weather also gets a bit hotter.
For the Rack of Lamb
2 racks of American lamb; or 2 4-5 bone racks
salt and pepper; to taste
0.50 cup melted butter
1 garlic; finely minced
0.50 tsp black pepper
0.25 cup flat leaf parsley; chopped
0.50 cup hot sauce
For the Blue Cheese and Celery Salad
2 celery; thinly sliced
0.50 cup flat leaf parsley; chopped
juice of 1/2 a lemon
2 tbsp olive oil
0.33 cup blue cheese crumbles
salt and pepper; to taste
1Allow lamb chops to come to room temperature, roughly 1 hour on the counter.
2Preheat oven to 475°F. Line a baking sheet with foil or parchment.
3Season lamb on both sides with salt and pepper, and place on the baking sheet. Mix melted butter, garlic, pepper, parsley, and hot sauce. Spoon half the prepared buffalo sauce over the lamb chops and roast at 475° for 12-16 minutes*.
4For the final 2 minutes of cooking, switch your oven setting over to broil to crisp the top of the lamb. This will yield a medium rare lamb. Allow lamb to rest 5-10 minutes before slicing.
5While the lamb is resting, assemble the salad- Gently mix all ingredients. Best served immediately.
6*If chops are on the smaller side, roast 12 minutes plus 2 minutes under the broiler.
Recipe and photos courtesy of the American Lamb Board and Rustic Joyful Food.
Ingredients
For the Rack of Lamb
2 racks of American lamb; or 2 4-5 bone racks
salt and pepper; to taste
0.50 cup melted butter
1 garlic; finely minced
0.50 tsp black pepper
0.25 cup flat leaf parsley; chopped
0.50 cup hot sauce
For the Blue Cheese and Celery Salad
2 celery; thinly sliced
0.50 cup flat leaf parsley; chopped
juice of 1/2 a lemon
2 tbsp olive oil
0.33 cup blue cheese crumbles
salt and pepper; to taste
Directions
1Allow lamb chops to come to room temperature, roughly 1 hour on the counter.
2Preheat oven to 475°F. Line a baking sheet with foil or parchment.
3Season lamb on both sides with salt and pepper, and place on the baking sheet. Mix melted butter, garlic, pepper, parsley, and hot sauce. Spoon half the prepared buffalo sauce over the lamb chops and roast at 475° for 12-16 minutes*.
4For the final 2 minutes of cooking, switch your oven setting over to broil to crisp the top of the lamb. This will yield a medium rare lamb. Allow lamb to rest 5-10 minutes before slicing.
5While the lamb is resting, assemble the salad- Gently mix all ingredients. Best served immediately.
6*If chops are on the smaller side, roast 12 minutes plus 2 minutes under the broiler.
Spicy Buffalo-Style Rack of American Lamb with Crunchy Celery and Blue Cheese Salad
