It’s the week after Easter, and I just realized – I didn’t do a “Ham or Lamb” post like I usually do.1
Well…actually…my Easter tradition is grilled steaks after the Vigil Mass on Saturday. But I do make an occasional exception and grill a rack of lamb.
So, here’s my favorite way to cook a rack of lamb, with a reverse sear. The rack is cooked low and slow to medium-rare, then seared quickly for a crisp herb crust. And I do mean quickly – as you can see in the picture, dripping lamb fat causes quite a flare-up.
What do you think?
Did you have ham or lamb for Easter? Or steak? Am I the only one who has Easter steak? Tell us about it in the comments section below.
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- I may have to turn in my Official Food Blogger badge. I picture it like a bad 80’s buddy cop movie: “Vrobel, you’re a loose cannon! You’re off the case! I want your gun and your badge…wait…your chef’s knife and your badge on my desk!” ↩