Evidently Americans eat less than 1 lb a year. I think I can eat 1 lb in a sitting so either these stats are off or people for some CRAZY reason do not like lamb??? Maybe because it is expensive. At a restaurant it can get pricey but if you make it yourself its not bad at all. My husband and I bought a 1.5 lb rack of lamb chops for $17 and we ate so much we had to decompress on the couch for 2 hours – and still had leftovers! So, morale of the story is eat more lamb and make it yourself. This was also really easy. Took about 15 mins in prep work and very little clean up.
First thing to do is let your Lamb come to room temperature. I took it out of the fridge and seasoned it as explained below and let it sit to come too room temp while I made the potatoes. Here is a picture of my beautiful lamb. My husband was discussing our dinner with a friend and he agreed that Australian lamb is superior to all other lambs – this may or may not have to do with this friend being Australian…
Pat the lamb dry
Season liberally. You can really use whatever you want. I used salt, garlic salt, pepper, mint, dried lemon peel, and onion powder. I don’t measure so just make sure its pretty covered as shown below.
Do both sides
Let it come to room temp while you make your potatoes.
I sliced my potatoes by hand about 1/2 inch thick but I have used a mandoline before and made it thinner. That is good too just adjust the cooking time.
Grease a cast iron pan liberally with duck fat as I have done here – chicken fat is good too. Of course, you can use any fat you want, but duck fat is delicious
Layer the potatoes with salt, pepper, more duck fat, and some minced garlic.
Then cover the potatoes about 3/4 of the way with broth- I had beef broth in the fridge so I used that.
Cover with foil and bake at 375 for about an hour. After like 45 min poke it with a fork to see if the potatoes are done. Depending on how thick you cut it – the time may vary.
When the fork goes through easily remove the foil, increase the heat to 425 and let the top brown and any remaining broth evaporate. By this time you should have your grill pre-heated and ready to sear the lamb. Sear the lamb on a high flame about 4 min bone (bottom) side down until slightly charred.
flip and sear another 4 mins or so
Then move it off the direct heat and cook covered 12-15 mins depending on how rare you like it. For some reason every thermometer we buy breaks so we just poke the meat and hope for the best.
Take it off the grill and let it rest at least 10 mins before you dare cut into it.
And about this time my potatoes were done and I let them cool off a bit as the meat rested.
And here is a picture of the final product. Our was cooked about medium but you can cook it a little less or more depending on how you like it.