You know I’ve had the pleasure of meeting cooks from coast to coast and when I was in Nashville I had the pleasure of meeting Martha Stamps, chef of Martha’s at the Plantation at Belle Meade Plantation. She’s as passionate about food as I am about gardening. One of the recipes she shared with me was for this black pepper and garlic rack of lamb. Now, many people shy away from preparing lamb because they don’t want to have to deal with the de-boning process. Well, you can actually buy lamb off the bone from your local grocery store or butcher shop.
- Category: Entree
- rack of lamb (you can get these off the bone from your local butcher store)
- olive oil
- coarse Salt
- coarse Black Pepper
- chopped fresh garlic
- Watercress Pesto, to garnish
- Remove any cartilage or gristle from rack of lamb, but leave most of the fat because that is what is going to give you all the flavor.
- Generously Pour olive oil over lamb on both sides.
- Sprinkle liberally with coarse salt, fresh ground black pepper and finally fresh, chopped garlic, so that you are almost making a paste.
- Rub these spices in on both sides of the lamb.
- Place the lamb on a baking sheet, cut side down.
- Bake in a pre-heated 400 degree F oven for about 30 minutes.
- This will give you a nice medium to medium rare preparation.
- Serve the roast sliced with a garnish of watercress pesto.