Food & Wine Magazine: April Cover Recipe

Garlic-Crusted Roast Rack of Lamb

Rating: 4 out of 5 (classic combination of flavours that works well)

Initial Thoughts: Looks fancy pants but seems fairly easy…talk about my kind of dish!

The Test: Now some of you may have noticed that I’m a wee bit behind in this year’s magazine cover recipe challenge. What can I say? Life happens. Perhaps on a subconscious level there is a sick and twisted part of my personality that wanted to intensify the challenge of this project, but I thought it would be best to not allow myself to get to the point where I would be forced to make all 12 cover recipes at the end of the year. So this is me – trying to get back on track and hoping you’ll forgive my tardiness!

On to the recipe…

Here’s what I love the most about this dish: it is so easy to prepare you almost feel guilty about how quickly and effortlessly it comes together. Basically you chop garlic, rosemary and olive oil in a food processor and rub over a rack of lamb. Yup – that’s all folks. Easy peasy.

The recipe calls for rubbing the lamb with the herb mixture and letting it stand for an hour. This is a great way for all of those lovely, herbaceous flavours to seep into the meat for maximum flavour. Also allows the lamb to reach room temperature for nice, even cooking.

NOTE: Because the lamb is cooked at such a high temperature (450 F) be careful of splattering fat in the oven. Let’s just say we got numerous opportunities to test our smoke detectors during the cooking process. Come to think of it, this would have worked out great on the BBQ.

The Results: I ended up serving the rack of lamb with the Pickled Beet Salad, a recipe included in the same issue of the magazine. It was the perfect side dish to serve with this meal, as the acidic citrusy nature of the salad provided a nice bite that cut through the richness of the lamb.


This cover recipe fully utilized classic flavour combinations most often used with lamb. Rosemary, garlic and olive oil are frequently paired with lamb because they work well together, enhancing each other with no one ingredient overwhelming the others. While it may be said that there was nothing particularly exciting about this dish that rendered it memorable, it is a solid recipe that tasted great and was easy to prepare.

Recipes:
Garlic-Crusted Rack of Lamb
Pickled Beet Salad

As part of my culinary New Year’s resolutions, I have committed to creating each month’s cover recipe from Food & Wine Magaine.

NOTE: If any of you would like to follow along with me and join in on the fun, I’d love to compare notes! So pick-up a copy of the latest issue of Food & Wine and get cooking. Be sure to send your comments and photos to info@cookthatbook.com.

The mission of Food & Wine Magazine is to find the most exciting places, new experiences, emerging trends and sensations in the culinary and wine industries. From travel and entertaining to luxury and design, this magazine brings an energetic and stylish take on food and wine. For more information on Food & Wine Magazine, please visit www.foodandwine.com