Spicy Buffalo-Style Rack of American Lamb with Crunchy Celery and Blue Cheese Salad
Spicy Buffalo-Style Rack of American Lamb with Crunchy Celery and Blue Cheese Salad
Spicy Buffalo-Style Rack of American Lamb with Crunchy Celery and Blue Cheese Salad

Spicy Buffalo-Style Rack of American Lamb with Crunchy Celery and Blue Cheese Salad

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July 15, 2020

Kick up the heat on your rack of lamb meal as the summer weather also gets a bit hotter.


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  • Cook: 15 mins

Ingredients

For the Rack of Lamb

2 lbs racks of American lamb; or 2 4-5 bone racks

salt and pepper; to taste

1/2 cup melted butter

1 cloves garlic; finely minced

1/2 tsp black pepper

1/4 cup flat leaf parsley; chopped

1/2 cup hot sauce

For the Blue Cheese and Celery Salad

2 cups celery; thinly sliced

1/2 cup flat leaf parsley; chopped

juice of 1/2 a lemon

2 tbsp olive oil

1/3 cup blue cheese crumbles

salt and pepper; to taste

Directions

1Allow lamb chops to come to room temperature, roughly 1 hour on the counter.

2Preheat oven to 475°F. Line a baking sheet with foil or parchment.

3Season lamb on both sides with salt and pepper, and place on the baking sheet. Mix melted butter, garlic, pepper, parsley, and hot sauce. Spoon half the prepared buffalo sauce over the lamb chops and roast at 475° for 12-16 minutes*.

4For the final 2 minutes of cooking, switch your oven setting over to broil to crisp the top of the lamb. This will yield a medium rare lamb. Allow lamb to rest 5-10 minutes before slicing.

5While the lamb is resting, assemble the salad- Gently mix all ingredients. Best served immediately.

6*If chops are on the smaller side, roast 12 minutes plus 2 minutes under the broiler.

Recipe and photos courtesy of the American Lamb Board and Rustic Joyful Food. 

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