Bruce Aidells is America’s “go-to guy” for all
issues involving meat and meat cookery. Bruce
founded Aidells Sausage Company in 1983,
leaving it in 2002 to continue to pursue his
food-writing career. The author of 11 cook-
books, he writes regularly for leading national
newspapers and magazines; he’s also a fre-
quent guest on TV and radio shows. Bruce and
his wife, Nancy Oakes, who is executive chef
and co-owner of San Francisco’s top-rated
Boulevard Restaurant, live in the San Francisco
Bay Area and the Sonoma wine country.
Bruce Aidells
Grilled Lamb Chops
Fresh Thyme and Fennel-Rubbed
Roasted Rack of Lamb
The Lamb Cooperative
1 frenched Australian
rack of lamb ( 8 ribs)
1 teaspoon salt
1/2 teaspoon freshly
ground black pepper
2 cloves garlic, finely
chopped
2 tablespoons finely
chopped fresh thyme
1 teaspoon fennel pollen
or 1 teaspoon ground
fennel seed
1 tablespoon olive oil
Remove lamb from refrigerator and let rest at room
temperature for 1 hour.
Preheat oven to 450°F.
Sprinkle lamb generously with salt and pepper all
over. Heat a heavy 10-inch ovenproof skillet over high
heat. Place rack in pan fat side down and sear for 1-2
minutes. Using meat tongs clasp lamb and sear meat
with the bones vertical for another minute or 2. Then
flip to the back bone side and sear 1-2 minutes more.
Make an herb paste by combining garlic, thyme,
fennel and olive oil in the small work bowl of a food
processor or simply combine the ingredients in a small
mixing bowl. Smear the paste over the fat side and
ends of the roast. Place rack bone side down. Cover
the exposed part of the bones with foil and insert pan
into oven.
Roast for 12 minutes for smaller racks and 15 minutes
for larger rack. Check the internal temperature. When
it reaches 130°F - 135°F it is medium rare. If not yet
done roast 5 minutes more and check again. Continue
to check every 5 minutes. When done place rack on a
cutting board, cover loosely with foil and let it rest for
5-7 minutes. Carve the roast between each bone.
Makes 2-4 servings.
