Salt Crusted Seared Lamb

The more I cook, the more I find that hard means you can’t do it in the microwave.  Lamb is not a “hard” dish to prepare.  It requires a bit of precision and 2 minutes too long overcooks it.   Beyond the not so “hard” it requires few ingredients and is absolutely divine.  Get this one under your culinary belt just to say you can.  It is perfect for a special occasion or Sunday dinner.  Enjoy!



  • 1 Frenched lamb rack (8 chops)
  • Whole garlic cloves
  • Fresh Tarragon
  • Coarse salt
  • Fresh cracked pepper (not ground)
  • 2 tablespoons of olive oil



  1. Liberally salt and pepper the rack
  2. Preheat over to 400 degrees
  3. Place cast iron pan over high heat until it begins to smoke. {This can be scary.  We tend to equate smoke with fire.  There is nothing in your pan at this point so nothing is burning}.
  4. Add the olive oil and allow to come to temp for 60 seconds
  5. Add the rack fat side down and cook to a deep sear
  6. Repeat on each side searing off the entire rack including the end caps20180329_192338-e1523826071511.jpg
  7. Add garlic and fresh tarragon
  8. Place in the oven on the middle rack and cook approximately 20 minutes until a thermometer reads 125 degrees.  {Great lamb is served medium rare}
  9. Allow to rest up {it will gain a few degrees} for 10 minutes.  Then slice and serve

Serves 4

Serving suggestions:
Celery root puree
Cauliflower mash
Pea Puree Garnish
Mashed potatoes if you are not avoiding nightshades
And a BIG Cabernet or beautiful Bordeaux wine



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