Loving Lamb
Chef David Bergquist • Bailey’s
PRO TIPs
Lamb can be intimidating to home cooks, but the versatile meat is actually easy
to get right. Like steak, it can be eaten to preference, and medium rare wins
popular pick. Chef David Bergquist advises testing for doneness by pressing the
flesh between your thumb and index finger to feel the ideal springy-ness for
medium rare lamb chops. The signature rack of lamb at Bailey’s is seasoned with
olive oil and aromatic rosemary, while lamb chops are charbroiled for a smoky
crust and topped with the dynamic Greek duo of oregano and lemon.
Rack of Lamb
The key to great rack of lamb is to
sear the meat before roasting in
the oven and let rest before cutting
to let the juices re-absorb.
INGREDIENTS
1 (8 rib) rack of lamb
2-3 Tbsp olive oil
2-3 Tbsp Dijon mustard
1 tsp balsamic vinegar
pinch of crushed garlic
sprig fresh rosemary, chopped
sea salt
coarse black pepper
METHOD
1. Combine all mustard, vinegar,
crushed garlic and rosemary. Rub
the lamb with olive oil, then with
mixture. Marinate overnight.
2. Before cooking, season
lamb with salt and
pepper.
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4. Preheat oven to 400˚F. Heat a frying
pan over high heat. Place the meat into
hot pan to sear, 1-2 min each side.
5. Wrap exposed bones with aluminum
foil to keep them from burning. Bake 10
(medium rare) to 15 (medium) minutes.
6. Once cooked, let rest five minutes
before carving.
Yield 1 rack of lamb