Frenched Lamb Rack

Required Item
Frenched Lamb Rack
Black Truffle Salt/ regular salt
Black Pepper
Kerrygold Pure Irish Butter

A head chef once told me to leave meat at room temperature for at least 45 minutes before you cook it.  This way, the outside can be seared and the pink middle will be warm.

First, cut the Frenched Lamb Rack along the inside of the bone.  This will give you a nice little medallion piece with a flat side against one bone.  Let the meat sit out, covered, for 30 to 45 minutes.  You must cut the meat prior to bring it to room temp.  I get my lamb at Trader Joe's.

Place about 1/4 of a stick of butter and a few table spoons of butter in a pan at medium heat.  Top both sides of the raw lamb with Truffle Salt and fresh ground pepper.

Place the lamb in the pan.  The lamb should sizzle a little when it hits the pan.  You want to brown the lamb on both sides.  This process will only take a few minutes so make sure to have all the other items for the plate ready.

Side suggestions: mashed potatoes,  steamed asparagus, fancy green salad

Tips:
Trader Joe's carries great fresh ground salt and pepper shakers.  They last a long time, and you though them away when they are empty.

If you want to jazz up the lamb more, you could add a cube of frozen garlic to the pan.  Or, you could add fresh chopped thyme and oregano to the lamb, in addition to the salt and pepper.

When I serve this dish, I like to place a hill of mashed potatoes in the center of the plate and place the lamb on top.  Then, I add asparagus or Brussels sprouts around the outside.