Prepare to embark on a culinary journey that combines the bold, aromatic flavors of Thai cuisine with the succulent tenderness of perfectly cooked lamb. This Thai Basil Lemongrass Rack of Lamb is not just a recipe; it's a gastronomic adventure that will transform your home kitchen into a gourmet Thai restaurant. With its vibrant blend of fragrant herbs, zesty lemongrass, and rich, juicy lamb, this dish promises to tantalize your senses and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 rack of lamb
- 2 tablespoons lemongrass, minced
- 1/4 cup Thai basil, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Remove the rack of lamb from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- In a small mixing bowl, combine minced lemongrass, chopped Thai basil, minced garlic, soy sauce, fish sauce, olive oil, salt, and pepper to create a fragrant marinade.
- Pat the lamb rack dry with paper towels to ensure a perfect sear and remove any excess moisture.
- Generously coat the lamb rack with the prepared marinade, massaging the mixture into the meat to ensure even flavor distribution. Let it marinate for 15-20 minutes at room temperature.
- Preheat the oven to 375°F (190°C) and simultaneously heat a cast-iron skillet or heavy-bottomed pan over medium-high heat.
- Sear the lamb rack for 2-3 minutes on each side to develop a golden-brown crust and lock in the flavors.
- Transfer the seared lamb rack to a roasting pan and place in the preheated oven.
- Roast for 20-25 minutes for medium-rare, or adjust cooking time based on your preferred doneness. Use a meat thermometer to check internal temperature: 135°F (57°C) for medium-rare.
- Remove the lamb from the oven and let it rest for 10 minutes, which allows the juices to redistribute and ensures a tender, juicy result.
- Slice the rack between the bones and arrange on a serving platter, garnishing with fresh Thai basil leaves if desired.
Tips
- Temperature is Key: Always let your lamb come to room temperature before cooking to ensure even heat distribution and a perfectly cooked result.
- Marination Magic: Don't rush the marinating process. Allowing the lamb to sit in the marinade helps the flavors deeply penetrate the meat.
- Searing Secrets: Use a hot cast-iron skillet for an ideal golden-brown crust that locks in flavor and creates a beautiful exterior.
- Meat Thermometer Mastery: Invest in a good meat thermometer to achieve your desired level of doneness without overcooking.
- Resting Ritual: Never skip the resting period after cooking. This crucial step allows the meat's juices to redistribute, ensuring a tender and juicy lamb rack.
- Garnish with Flair: Fresh Thai basil leaves not only add a pop of color but also enhance the aromatic profile of the dish.
- Pairing Perfection: Serve with steamed jasmine rice or a light herb salad to complement the rich flavors of the lamb.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 2g
Protein: 35g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 120mg
