Rack of Lamb

Here in the Emigh family, Rack of lamb has to be one of our favorite dishes. I remember every year for my birthday I would ask to have rack of lamb for my birthday dinner. I sure knew good lamb when I tasted it! Today I am going to give you guys our families juicy rack of lamb recipe. We’re no chefs here on the ranch but we like to think were pretty good lamb cooks. Enjoy!

Emigh Lamb Rack

What you need:

-       8 Chop rack of lamb

-       ¼ c Olive oil

-       ¼ c Balsamic vinegar

-       1/3 c Red wine

-       2 tbsp. Garlic paste

-       1 tsp. Garlic salt (plus more for sprinkling)

-       1 tsp. Pepper

-       4 tbsp. Butter, melted

-       2/3 c Bread crumbs

 Instructions:

Take your #emighlamb 8 chop rack and take off the fat cap on the fat side of the rack.  Place your rack of lamb into a gallon size plastic bag or place onto a cookie sheet.  Add the olive oil, balsamic vinegar, red wine, garlic salt & pepper, and 1 tablespoon of the garlic paste. Marinate for a minimum of 4 hours up to 12 hours.  While your rack of lamb is marinating, make the breadcrumb crust mixture.  Combine the remaining garlic paste, melted butter, and breadcrumbs together until the texture is sand like.  When you are ready to cook, heat your barbeque to 325 degrees Fahrenheit. Place the rack fat side up and cook on indirect heat for about 35 minutes or until the meat starts to pull away from the bone.   After about 30 minutes, apply the breadcrumb mixture to the top of the rack and cook for the remaining five minutes.  Take the lamb off of the barbeque, cover, and let rest for about 5-10 min.  Slice the rack into chops and lightly sprinkle garlic salt on each individual chop.  Enjoy!

 *Best when served rare

Don’t forget to show us your version by tagging us on Instagram and using #emighlamb!