I’m driving back from Austin today. I’m sad to leave the city but have to get back to reality. I have a lot of stuff to catch up on, and I need to let you in on a little secret. I’m going to Europe in three weeks for a month! I’m so excited to depart on this journey. I’ve only been to Europe on a layover and have always wanted to go back. I can’t actually believe I’m going. It has seemed so far off, but now it is right around the corner.
You might be thinking, but what about Plaid & Paleo?! I have planned posts while I am away. Originally I was going to post as often as I usually do. Over the last couple weeks, the stress of creating 12 extra recipes had me laying awake at night in worry. After attending Paleo fx this weekend, speakers talked a lot about stress management. I love this blog. I love writing on this blog. I love creating recipes for this blog. But I am going on a once in a lifetime vacation, and I have to be able to actually enjoy it! I will be posting about twice a week. I will still be available via email, but please be patient with me if it takes me a bit to respond. Random question: would you like to see pictures while I’m in Europe on my Instagram? Or do you like that I post mainly food? I’d love any feedback!
Okay now onto the food. I love lamb. I don’t eat it very often, but it is such a delicious cut of meat. Even when I didn’t eat read meat, I would still eat lamb about once a year. While I typically ate lamb with mint, I decided to try it with different herbs. I loved the results! This dish makes a lot! I didn’t actually mean to make such a big portion, but I read that it would serve 4 nicely. It can actually feed closer to 6! You can easily cut this recipe in half.
4 “frenched” racks of lamb, approximately 1 lb each
2 + 1 tbls ghee, divided
2 tbls grass-fed butter
1 tbls fresh rosemary, minced
1 tbls fresh thyme, mined
2 garlic cloves, minced
salt and pepper
blackberry balsamic reduction
1 cup water
1 1/2 cup blackberry
1/2 cup balsamic
Remove lamb from fridge at least an hour before cooking. Scour fat side of lamb with a sharp knife.
In the microwave, melt 2 tablespoons ghee and butter together. Add in rosemary, thyme, garlic.
Spread herb butter onto the racks of lamb, and place in large plastic bags or tupperware containers. Season liberally with salt and pepper. Let marinate for at least 1 hour.
Heat oven to 400 degrees. In a large skillet, over high heat melt 1 tablespoon of ghee. When pan is smoking, sear each rack of lamb meat side down first for 2-3 minutes then flip a sear bone side for 2 minutes.
Optional: you can cover the bones with foil to prevent from burning.
Place lamb racks fat side up in roasting pan on the middle rack of the oven. Cook for 7 minutes then lower the heat to 325 degrees and cook for 15 minutes or until a meat thermometer reads 125 degrees for medium rare.
If you like it medium, you can cook it until it reached 130 degrees, but be cautious to not overcook the lamb.
Remove from oven and let rest.
While the lamb is in the oven, prepare your reduction. Bring blackberries and water to a boil. Macerate blackberries with a wooden spoon and cook for 5-10 minutes.
Pour blackberries into a heat safe measuring cup then pour through a strainer back into the pan. Use your wooden spoon to make sure all the liquid is released.
Add balsamic to the pan and boil for 5 minutes, reduce and simmer for 10 minutes.
Serve lamb in 2 bone cuts with a drizzle of the reduction.
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