Rolling Rack of Lamb in Chopped Herbs

Video Transcript

"CHEF BLONDIE: Ah perfect. Okay I want to get a little mustard on the opposite side. Oh such a pretty little lamb, oh he's going to be so good. Okay. Now we have fun. Get to roll this guy in the herbs and that's my rock and roll, get him rolling in the herbs over here. I want to get all those herbs in every part of my lamb because they're just going to add so much flavor to this lamb. So gorgeous. And I don't even mind if it gets a little bit on the bones, I can always wipe that down later but he is ready to come over here and go right back into my pan, same pan that I seared him in. I'm going to wipe my hands off here for a minute. And this is a good reason to wear an apron. He's going into a 350 degree oven, rack is all the way up at the top of the oven and I'm popping that back, I have asbestos fingers, don't try this at home, closing that oven at 350. And generally you want to think about 15 minutes per pound. Now as you can see that's not a very big rack just barely over a pound so I'm going to start it at about 18 minutes and then I'm going to check it with my digital thermometer. I want this lamb to be about 125 to 130 degrees so that when I take it out it'll have a carry over temperature of 5 to 10 degrees giving me a perfect medium rare. So we're going to let that go for right now and we're going to move on to our smashed potatoes which is one of my absolute favorites. "