Tag: local meats

Best Herb-Crusted Rack of Lamb

The best ever lamb dish is here! Easy and elegant, you CAN make this!

Ever since I found the wonderful local meat shop just a few miles from our house, I have been making all varieties of fresh meats – veal milanese, osso buco, saltimboca, bison green chile stew, and now rack of lamb.

All have been the best cuts of meat I have ever tasted, but this rack of lamb was the most tender and flavorful cut of meat I’ve ever had.

My local meat market is No Bull Prime Meats at https://www.nobullprimemeats.com/

If you are ever in Albuquerque, New Mexico, go see the owner, Brett. He is a kick! And the staff are very helpful.

This recipe, adapted from Ina Garten’s classic, is very easy – even if you are no whiz in the kitchen, as I said, you can make this!

Some like to serve rack of lamb with a tzatziki (Greek garlic yogurt) sauce, but I don’t think this needs it at all.

That being said, I served this with a simple lemon and cashew rice, along with a salad.

** Cut recipe in 1/2 for 2 for an elegant date-night or super delicious two-person BFF dinner.

Enjoy!

Print Pin

Best Herb-Crusted Rack of Lamb

Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings 6

Equipment

  • Food Processor (optional)
  • Roasting Pan
  • Lemon Zester

Ingredients

  • 2 Racks Lamb
  • 2 Tbsp Olive Oil extra virgin
  • 1 tsp Salt
  • 1/2 tsp Cracked Pepper
  • 1 Tbsp Rosemary fresh
  • 1 Tbsp Thyme fresh
  • 4 Tbsp Butter at room temperature
  • 1 cup White Breadcrumbs
  • 1/2 Shallot minced finely
  • 3 cloves Garlic diced finely
  • 2 tsp Lemon Zest

Instructions

  • Allow lamb to rest at room temperature for 1 to 2 hours
  • Preheat oven to 450 F
  • Place lamb fat side up in a large roasting pan
  • Rub well with olive oil, then liberally salt and pepper
  • Roast for 10 minutes
  • Meanwhile, combine herbs, breadcrumbs, butter, shallot, garlic, and lemon zest and pulse until a course and sandy in texture, set aside
  • Remove lamb from oven and press herb mixture into fat cap and sides
  • Return to oven and roast another 20 minutes
  • Remove from oven and tint lightly with foil. Rest for 15 minutes
  • Carve into 1- or 2-chop portions and serve

Veal Osso Buco

Jump to Recipe

Veal osso buco is slowly braised in red wine and herbs, resulting in fall-off-the-bone tender meat with the best sauce you have ever tasted. This is an easy date-night dinner. Veal osso buco is truly one of the most romantic dishes you can make.

I made this between work projects in about 20 minutes and then let the oven do the magic. It is equally great for weeknight and date night!

My recipe is very traditional, but I do like to blend the vegetables into a smooth braising-liquid sauce that is then reduced slightly to intensify and finish the final flavor.

While osso buco is traditionally made with veal, you can use beef, which is easier to find and a bit less expensive.

I found the best local veal in New Mexico at No Bull Prime Meats, Albuquerque, NM. https://www.nobullprimemeats.com/

No Bull has an incredible selection of locally raised and all-natural beef, veal, chicken, buffalo, and lamb, along with exotic meats (yak, alligator), seafood, and other locally sourced products (NM honey).

I don’t serve my osso buco with gremolata (green herb sauce), in osso buco alla milanese-style, but typically accompany with mashed potatoes, risotto, polenta, or even corn bread.

Veal shanks are seasoned, then dredged in flour and seared until brown.

Removing veal to a plate to rest, a mirepoix (cooked celery, carrot, onion, garlic) is made rich with tomato paste and then red wine.

Shanks are added back to pan and nearly covered with broth, heated to boiling, then placed in oven for 2 hours until fall-apart tender.

The end result is a beautiful, tender, and flavorful dish. I spooned this with just a little sauce, but you can use much more if you like!

Enjoy and let me know how you serve your osso buco!

Veal Osso Buco
Print Pin

Veal Osso Buco

Veal shank slowly braised in red wine and herbs, resulting in fall-off-the-bone tender veal for easy weeknight or even date night dinner
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 2

Equipment

  • Dutch Oven
  • Blender, either immersion or regular

Ingredients

  • 1/2 cup flour
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 veal shanks about 8 oz each
  • 3 tbsp olive oil extra virgin
  • 1 carrot peeled and chopped
  • 1 celery stalk chopped
  • 1/2 large onion chopped
  • 2 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 cup red wine dry, such as merlot or cabernet sauvignon
  • 2 cups beef broth full sodium
  • 4 sprigs thyme
  • 1 bay leaf

Instructions

  • Preheat oven to 325F
  • Season veal shanks lightly with salt
  • Dredge in flour, coating all surfaces
  • Heat 2 tbsp olive oil in pan until hot
  • Sear veal on both sides, about 4 minutes each; remove from pan and set aside
  • Heat remaining olive oil in pan, add carrots, celery, and onion and cook until soft and fragrant, about 4 minutes
  • Add garlic and cook for another minute, then add tomato paste and cook 2 minutes until browned
  • Deglaze pan with red wine, heating until simmering; pour in beef broth
  • Place veal shanks back into pan, along with thyme and bay leaf and adjust liquid to ensure broth is sufficient to nearly cover shanks
  • Add remaining salt and let liquid come to a boil
  • Cover and place in preheated oven; cook for 2 hours until meat is tender
  • Remove bay leaf and thyme and discard, and then remove meat to plate
  • Allow braising liquid mixture to cool slightly
  • Blend mixture with an immersion or regular blender until smooth, taking care not to burn yourself
  • Pour liquid back into Dutch oven and reduce for several minutes; adjust seasonings, adding additional salt and pepper
  • Spoon braising liquid sauce over shanks and serve over risotto, polenta, or mashed potatoes