Rack of Lamb | A Remembrance

I make a rack of lamb in remembrance of my dad who passed away at age 94 on Jan 2nd 2020.

A few years ago, we went to a French restaurant and my dad ordered a rack of lamb and loved it. A few days later, I went to a local butcher and bought some Australian lamb. I cooked that for dinner with a quick caramelized sear on the stovetop with whatever ingredients I managed to scrounge around. After all, it’s not my kitchen — it’s my sister’s.

My dad loved the lamb so much that he asked me to make it again the next day. Unfortunately, I had a plane to catch on that day to return home. Well, a rack of lamb was, by and large, the best and the last dish I cooked for him. Regrets? Yes and No.

Yes, I wish I could do more. I bet my dad didn’t know I cook well and often. Hence, I don’t think he felt he was missing out on anything special. (He sure loved his meat.) Moreover, in the last stage of his life, he had no expectations. He’s easy going and remains cheerful and graceous till the end.

However, he was a task master when I was growing up. He insisted on perfect scores in elementary school. Not only that, he spent as much efforts to ensure I succeeded. He stayed up with me in order to quiz me on every school subjects. Notably, the essence of who I am was developed in those formative years of hard work and discipline. Similarly, I try to instill the same in my kid. Part of him will always live on…

Yes, I wish there’s more time for another round of rack of lamb. All in all, my dad has lived a full and exemplary life and passed peacefully without pain or cognitive impairment. We’re blessed; we can purely mourn his passing and honor his life — without too many distracting thoughts. Befitting a simple man who enjoyed nothing more than the company of his family and friends. May his memory be a blessing.

Print Recipe

Rack of Lamb

Ingredients

• 1 1/2 tablespoons kosher salt
• 2 tablespoons minced fresh rosemary leaves
• 3 garlic cloves, minced
• 1/2 cup Dijon mustard
• 1 tablespoon balsamic vinegar
• 2 racks of lamb, "frenched" (see note below)

Instructions

1

In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.

2

Preheat the oven to 450 degrees F.

3

Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

4

Cook’s Note: "Frenching" refers to scraping the meat off the tips of the bones. Ask your butcher to leave 1/8 inch of fat on the meat.

Notes

https://www.foodnetwork.com/recipes/ina-garten/rack-of-lamb-recipe-1914142

A Youtube video on the recipe can be found here.