In the gym and at home or not. . .

Rack of lamb is one of my Friday night favorites. By the end of the week I am ready for some R & R along with a special meal. I usually prefer to eat at home rather than go out but I want something that doesn’t take a lot of time yet still scratches that gastronomical itch.

1-2 free range racks of lamb*
for each rack of lamb use:

3 tbs raw gf butter
1 clove finely minced fresh garlic
2-3 tsp. fresh rosemary (dry may be substituted; use ½ the amount of fresh)
1 tbs raw honey
Sea salt
Freshly ground black pepper

In the morning before going to work or up to 2 hours before cooking; in a small bowl place the butter and let it soften and stir in the garlic, fresh chopped rosemary, raw honey and sea salt and pepper to taste. Rub all over the rack of lamb, wrap in plastic wrap and refrigerate until ready to use. Let stand at room temperature at least 1 hour prior to cooking.

Heat a cast iron skillet over med to med high heat for a few minutes. Place the buttered rack of lamb in the hot skillet and sear on both sides and bottom until nicely browned. Place in a preheated 350 oven and cook for 15 – 20 min. I like mine on the rare side so I always check at 15 so I don’t overcook it.

*If you buy a conventional lamb you will find they take a little more time to cook as they are bigger and contain more fat than their pastured counter part which cooks quicker.

Serves 2 normal people, or 1 Power Athlete!

This was served with summer squash sauteed in duck fat with fresh garlic and tomatoes, sea salt and freshly ground black pepper.

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