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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.
Ingredients
- 4 “frenched” racks of lamb, approximately 1 lb each
- 2 + 1 tbls ghee, divided
- 2 tbls grass-fed butter* sub ghee for Whole30
- 1 tbls fresh rosemary, minced
- 1 tbls fresh thyme, mined
- 2 garlic cloves, minced
- salt and pepper
- 1 cup water
- 1 1/2 cup blackberries
- 1/2 cup balsamic vinegar
Directions
- 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.
Enjoy!
x vanessa
Wow so amazing.. Best lamb I ever had
Ahh yeah! I’ve already made it twice!
Lamb was great but the sauce was not for me and my boyfriend didn’t care for it either.