Cast Iron Roasted Rack of Lamb

MADNESS

• 1 Rack of Lamb.

• 2 or 3 TBSP avocado oil for sautéing Lamb.

• Fresh cracked salt & pepper.

• 3 TBSP dijon mustard.

• 1 TBSP olive oil.

• 2 garlic cloves crushed/minced.

• 1/2 tsp Rosemary.

Additional Ingredients for Brine

• 16 oz beef or chicken broth (I used 8 oz of each).

• 2 TBSP salt.

• 1/4 cup sugar.

• 1 to 2 TBSP apple cider vinegar.

• 2 cups ice.

• 1 Bay Leaf.

• 2 Rosemary Sprigs.

METHOD (Brine)

• Bring the 16 oz chicken/beef broth to a boil.

• Add 2 TBSP salt and 1/4 cup sugar and cook until dissolved.

• Add 1 or 2 TBSP of apple cider vinegar, turn off and remove from heat.

• Put the rack of lamb in a large container or ziplock bag along with the bay leaf, rosemary sprigs, and ice.

• Pour the cooled broth mixture into the bag and allow the brine to work its magic for 12 to 24 hours.

METHOD (Cont'd)

• Preheat oven to 425.

• In a bowl, mix the dijon mustard, garlic, olive oil, and rosemary.  Set aside.

• Bring a large cast iron skillet to medium high heat.

• Remove the rack of lamb from the brine, rinse, and pat dry with paper towels.

• Add the avocado oil to the cast iron.

• Crack a generous amount of salt and pepper over all portions of the lamb.

• Place the rack in the cast iron to begin cooking.

• After searing all sides of the lamb meat, turn heat off, and remove the lamb rack from the cast iron.

METHOD (Cont'd)

• Using a brush, cover all of the lamb meat with a layer of the dijon mustard mix.

• Place the rack of lamb back on the cast iron pan and put it in the preheated oven.  20 minutes for a medium rare, 30 minutes for medium, longer for medium well or well done.

• It is very important to allow the lamb to rest for at least 20 minutes, longer if possible.  In order to prevent losing flavorful juices, rest the lamb for the same amount of time you cooked it.

• Once ready, slice and serve.