Rack Of Lamb with Roasted Bone Marrow

Last month we went to California to attend graduations, visit family, camping and celebrating our son's first birthday. As much as I enjoyed seeing friends, family and not having to cook for a month, I have to admit I really missed my kitchen. Last night made herb roasted rack of lamb along with roasted bone marrow for dinner. Although I've had and made lamb several times, bone marrow was the first. I was pretty nervous and intimidated by it, but from all the recipes I saw online it seems easy. I love to try and challenge myself with new food so this fit right in. I was surprised at how easy it was and how tasty it could be from simple ingredients. It's something I will definitely make again.

Ingredients: Lamb (Serve 2-4)


1 rack of Lamb (trimmed and cleaned) *We bought ours at Costco

1 1/2 tsp of Thyme (minced)

1 1/2 tsp of Rosemary (minced)

1 tbsp of Garlic (minced)

2 tsp of Sea Salt

2 tsp Black Pepper

3 tsp Olive Oil

Directions:

1. Give the lamb a quick rinse and pat it dry. Add salt, pepper, garlic, thyme and rosemary in small bowl and mix it together. Drizzle the oil onto the lamb and rub in the herb and salt mixture. Make sure its evenly coated. Cover and let it marinate for 30 min.

2. Preheat the oven to 450 degrees. On the stove heat a big oven proof skillet on medium high. When the pan is hot, add the lamb. Sear it for 3 minutes until brown and flip it over and repeat the process. Once the lamb is fully seared and have a nice golden brown crust to it, add it to the oven and bake for 10-15 minutes depending the degree of doneness you want. Stick a meat thermometer into the thickest part of the lamb to check the temperature (125 degrees for rare and 135 for medium rare). Take it out and let it rest for 10-15 minutes before serving.


Ingredients: Bone Marrow (Serve 2-4)

 2 Bone Marrow (split in half) *It can be length wise or in width wise

2 tsp of Thyme

2 tsp of Garlic (minced)

Salt and Pepper



 
Directions: 

1. Preheat oven to 450 degrees. Wash and soak the bone marrow in water for 2 hours (most recipe say 12 hours or overnight, but I don't see the point of it).

2. Pat it dry, sprinkle some sea salt and black pepper (you can add the salt after its cook if you choose to). Add the garlic and thyme leaves. Put it on a baking tray (with side) and bake for 15-20 minutes depending on your oven.

3. Slice some baguette and brush with olive oil and toast it until its golden brown. Set aside

4. Take bone marrow out and serve right away with the crostini (sliced baguette). Add more salt and pepper to your liking.