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HERBED RACK OF LAMB

HERBED RACK OF LAMB
When it comes to a traditional Easter meal, a rack of lamb is as classic as it gets. At the Organic Butcher, we like to take this holiday dish up a notch! Our Easter lamb racks are grass-fed, humanely raised, pleasantly tender and have a distinctly clean, not too gamey flavor. We offer “Frenched” rack of lamb, which comes from traditional French butchery: We prepare the rack for you by trimming some of the fat and cleaning the ends of the rack bones to reveal each thin rib bone. The rack is easy to roast as one whole piece and because the chine bone is removed, it’s easy to cut into chops after roasting.  When cut between the bones, you get eight chops out of an entire rack of lamb. Adding fresh herbs and garlic makes it a dish you will look forward to eating year after year, and perhaps more often than just on Easter Sunday.    Ingredients Handful of rosemary, stems removed Handful of thyme, stems removed 4 garlic cloves, unpeeled and crushed 1 to 2 shallots, peeled 3 tbsp extra virgin olive oil 2 pinches of coarse kosher sea salt ¼ tsp pepper Cooking Instructions Preheat the oven to 400°F. Remove the meat from the refrigerator and allow it to come to room temperature for 15 to 20 minutes. Place the crushed garlic cloves into the dish. Leaving them unpeeled but crushed allows the garlic flavor to seep out during cooking. Place the rack, bones facing down, fatty meat side facing up, into an oven-safe dish. Mince and mix the herbs and shallots either by hand in a small bowl or in a food processor.  Mix in the olive oil, salt, and pepper. Slather the mixture on the top side of the rack, and place in the oven. Allow to roast for 15 to 20 minutes, then reduce the heat to 375°F for an additional 15 to 20 minutes or until a meat thermometer inserted into the center of the rack reads 125°F to 130°F for medium rare. Allow to rest for 5 minutes before slicing.  Serve with herbed, roasted potatoes and spring asparagus. Variations In addition to or instead of rosemary and thyme, you can use other fresh herbs such as fresh parsley, marjoram, or tarragon. You can also add 2 to 3 tablespoons of your favorite mustard to the herb and oil mixture, which adds a slightly sharp and  tangy flavor to balance the richness of the lamb. Wine Pairing Tips Pair with your favorite red or with our in-house wine selections:   Virginia: Early Mountain Foothills 2020 – A lovely blend of Cabernet Franc, Merlot Cabernet Sauvignon, Petit Verdot Petit Manseng  California: Enfield XB 05 Old Vine Mourvèdre 2020 – A smooth Mourvèdre with notes of red and black currant, with a savory finish. France: Châteauneuf du Pape 2018 – Grenache Noir, Syrah and Mourvèdre     Contributing Editor: Tania Teschke, author of The Bordeaux Kitchen

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Garlic & Herb Roasted Leg of Lamb Recipe

Garlic & Herb Roasted Leg of Lamb Recipe
We've created a simple and delicious recipe for a Garlic & Herb Roasted Leg of Lamb.  Ingredients: 8-10 lb. Bone-In Leg of Lamb  1 bunch fresh thyme 1 bunch fresh rosemary 8-10 cloves peeled garlic, cut in half lengthwise 1-2 TBSP Extra Virgin Olive Oil Mint Sauce  Extra butcher's twine (request when picking up the leg of lamb or in the notes section at checkout) Instructions: Request Bone-In or Boneless Leg of Lamb tied and pick up all ingredients at the shop! Pre-heat oven to 350 degrees. Cut 1" deep slits through out the roast, rub with EVOO and stuff with the cloves of peeled garlic. Season with salt & pepper. Secure a layer of fresh herbs with some additional butcher's twine. Roast at 350 degrees until the internal temperature reaches 125/130 degrees. About 1 hour for a boneless leg and 1.5-2 hours for bone-in. Remove herbs and crank oven up to 450 degrees for 10 minutes until the outside has a nice browned crust. Let rest under tented foil for 30 minutes, slice and serve with mint sauce.  

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