Tom Colicchio’s Rack of Lamb | MEATER

If you want to make a dinner that will impress your guests or even just yourself, you can never go wrong with a rack of lamb. Lamb racks are already so exquisite and bursting with flavor, but this recipe is on a whole new level of elegance because it was created by Top Chef’s very own Tom Colicchio. Get ready for herbed, buttery, spicy, fatty goodness.

Black pepper
1 tbsp of smoked paprika
1/2 tsp of chilies
1 tbsp of olive oil
1/2 cup of harissa
1/3 of entire garlic knob (horizontally sliced cross section)
4 sprigs of rosemary
1 bunch of thyme
1 stick of butter

137°F – Medium rare (higher end)

Serving size:
3-6 meat lovers

1. First things first, preheat your oven to 350°F. Grab a bowl and all your spices (salt, pepper, paprika, and chilies), then mix them together to create the spicy rub that will make this the best lamb you’ve ever had.

2. Set the rub aside and salt the lamb rack generously. Then drizzle a pan with olive oil and heat it up for searing. Keep the heat at low-medium, because this is only for a light sear. The goal is to give this lamb a little tan, not a burn.

3. After you have lightly seared all sides of the lamb, add garlic, rosemary, and thyme to the pan and sear for another 2 minutes. Remember, the herbs should complement the lamb, not dominate it.

4. Now grab your MEATER and insert the probe into the center of the thickest portion of the lamb. Remember that lamb is HOT, so be sure to handle it with a pair of MEATER mitts on 😉 . Then, set up the cook in the app to an internal target temperature of 137°F, which is on the higher end of medium rare. Place the pan with the lamb rack into the oven and chillllll.

5. After about 8 minutes, remove the pan from the oven (with mitts on), and throw in the butter. Baste the lamb with the butter for a few seconds, then put the pan back in the oven.

6. Once the cook is in its last 5 minutes, remove the pan from the oven again (with mitts on, of course), and spread harissa all over the lamb rack. Then generously coat it with the spice rub you previously made, and place it back in the oven.

7. Once MEATER tells you to remove from heat, baste the lamb with the butter for a few seconds, then rest the lamb rack on a cutting board or resting rack. While that’s resting, why don’t you go ahead and rest too.

8. When resting is complete, slice that bad boy open, plate it, sprinkle with some finishing salt and a few drizzles of harissa. Now, you’re a chef.

Enjoyed your lamb rack? Check out our blog for more recipes!

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