Norman’s Rack of Lamb

Norman’s Rack of Lamb

Since the flood, I've been cooking for a group most nights. It is nice to cook for more than just myself. 

Some of my favorite meals I have never cooked for a group, just for myself and my son. Certain foods just don’t lend themselves to cooking in larger quantities. For me, rack of lamb falls into this category. 

First, it is a little expensive to make for a large group. Second, it requires individual attention (unless you do them over a grill). But a rack of lamb broiled in tomato sauce is just delicious.

If you happen to live in an neighborhood with a Trader Joe’s, their seasoned rack of lamb is what you want to buy. It is sold frozen. 

If you canʼt find it, you can use an unseasoned rack of lamb. In that case, put the lamb in a zip-lock bag with two cloves of smashed garlic, a tsp. of fresh chopped rosemary, a quarter cup each of dry white wine and extra virgin olive oil. Throw in a little black pepper - just because I say so - and let it marinate for 24 hours in the refrigerator. Then just proceed with my eloquent directions.

olive oil
1 or 2 seasoned racks of lamb

2 cloves garlic - smashed and minced

1 cayenne pepper sliced

(or 1/2 tsp. red pepper flakes)

1 cup of dry white wine

1 28 oz. can of fire roasted tomatoes

1 handful of fresh basil leaves
1 lb. spaghetti, cooked al dente

Preparation

Take a blender and add the can of tomatoes. If you can’t find fire roasted tomatoes, use San Marzano tomatoes or use fresh tomatoes from the garden. Add the basil leaves and blend until smooth.

Heat a large skillet medium high. Sear the lamb about three minutes per side (if the lamb is frozen, thatʼs ok, you donʼt have to thaw it out, just increase your broiling time). Add the garlic and the red pepper flakes and sauté one minute then add the white wine. Bring the wine to a boil and add the tomatoes and basil and bring them to a boil.

Place the skillet under a hot broiler. Broil until the lamb starts to brown, about 5 minutes. Turn the lamb over and repeat for another 5 minutes. You want the lamb to be charred on the outside and very rare in the center.

Place the skillet on the stove and slice the lamb between the bones to make individual chops. This will release the lamb flavor into the sauce. Allow the sauce to simmer two minutes and serve.

Serving

Place several of the chops on a plate next to a big pile of spaghetti and smother both in the tomato sauce. Now add lots of fresh grated parmesan. 

Grate parmesan yourself. Don't use the stuff in the green can.

Along with this, you want a Greek salad with red onions, kalamata olives, and pickled peppers. You also need a good crusty bread. Now pick out a good Italian red wine. All I have handy right now is a bottle of Chianti, which works for me.