Every time we fly to Boston to visit Grams, she treats us to one of her signature dishes. The first time I visited during winter, she made her incredible veal marsala, and since then, I’ve had the pleasure of dining on her Ritz breaded chicken, roasted rack of lamb, another veal dish, and now her brisket. And because I’m still in Newton for a few more days, I decided it’s fitting that I feature one of these dishes.
I chose her roasted rack of lamb because it’s simple and quick but delicious and impressive for a romantic night in or for a dinner party. And because I took pictures of the beautiful rack when I made it before the New Year. And because, in the words of Drake (whose obnoxious song I only heard for the first time a few days ago and which has refused to leave my head ever since) I really think nobody does it better; I love the way she puts it together; oh it’s fancy huh; oh it’s fancy huh.
Side note: I won’t blame you if you go ahead and shoot me now for putting that into your head.
Fresh, lemony parsley is chopped up, mixed with tangy Dijon, and seasoned with garlic, soy sauce, fruity olive oil, black pepper, and a touch of ginger. Then, the rack of lamb is coated with the mixture, broiled for 5 minutes per side to create a beautiful and tasty browning, and roasted for 10 more minutes at a lower temperature to finish cooking.
Easy and flavorful, the roasted lamb goes well with creamed spinach for a positively over-the-top meal, but I’ve also served it with a light and beautiful salad of winter fruits and greens or even a heartier salad of wilted greens with cooked farro, dried cherries, walnuts, and a zesty vinaigrette.
Grams’ Roasted Rack of Lamb
Serves 2 to 3 as an entree
8-rib lamb rack
1 Tbsp. parsley, chopped
1/2 tsp. black pepper
4 Tbsp. olive oil
2 Tbsp. soy sauce
1 garlic clove, minced
1/2 tsp. ginger, minced
2 Tbsp. Dijon mustard
Preheat oven to broil. Line baking pan with foil.
Mix parsley, pepper, oil, soy sauce, garlic, ginger, and mustard together until they form a mayonnaise consistency. Coat all sides of lamb rack, using the entire mixture.
Broil 5 minutes. Then flip rack over and broil the other side for 5 minutes.
Reduce heat to 400F, and continue baking lamb for 10 minutes for rare or 12 minutes for medium-rare. Remove from oven, and let rest for 5 minutes before slicing between the bones. Serve lamb chops with creamed spinach or another veggie dish while still warm.