Rack of Lamb with Cilantro

On May 15th of this year I did a post on rack of lamb, specifically Nuyorican Rack of Lamb. It was my version of this classic dish with a Caribbean slant. But there are other ways to prepare this type of lamb, obviously. And I was fortunate to acquire another rack. I also had some cilantro in the fridge, and I decided to try another variation. Thus now we have Rack of lamb with Cilantro. It is an elegant and sophisticated dish, but also a quick dinner with style. You dinner mates will not be disappointed.

With this dish, it goes without saying that it's convenient to buy a rack of lamb that has been specifically prepared by the butcher. And today they can be found in almost any good food market. As always, quick cooking is the trick. The center of the meat should range from pink to red. Overcooking will render grayish, dry meat.


Salt and freshly ground black pepper to taste
2 tablespoons fresh chopped oregano or 1 tablespoon dried
2 clove garlic, peeled and finely minced
1/2 cup chopped fresh cilantro leaves
1 tablespoon olive oil
1 tablespoon butter

1. Preheat oven to 450 degrees F.
2. Sprinkle the lamb all over with salt, pepper, oregano and garlic.
3. Rub the cilantro all over the lamb, pressing evenly on the meat.
4. Drizzle the lamb with olive oil.
5. Place lamb fat side up in a baking dish large enough to hold in one layer (I prefer cast-iron). Roast for 10 minutes.
6. Reduce temperature to 400 degrees. Turn lamb fat side up and roast 15-20 minutes more. Check for doneness (around 135 degrees for medium rare). Let lamb stand 10 minutes before serving. Before serving, rub the lamb with the butter.
    Yield: 3-4 servings.