From Hannibal · 2013-2015 · Reconstructed
Roasted Rack of Lamb
Serve when
Serve whole and let it rest on the table before carving — Hannibal always presents the rack intact first.
In the series
Season 1
- S1E11 · ~00:14:00 Hannibal roasts and presents a frenched rack of lamb at a dinner tied to the show's Abigail Hobbs arc
In the series
A whole roasted rack, brought to the table before it's carved, is Hannibal's most formal way of saying grace over a meal — presentation first, then the cut. The show leans on "rôti" as an episode title around this stretch of the season for a reason: the roast itself is almost incidental to what it means for Hannibal to serve one to the people closest to Abigail Hobbs.
Ingredients
Method
- Season the racks generously with salt and pepper and let them sit at room temperature for 30 minutes.
- Sear the racks fat-side down in a hot, oven-safe skillet until deeply browned, about 4 minutes, then turn and sear the other side briefly.
- Rub the racks with garlic, rosemary, and thyme, then roast at 400 F until an instant-read thermometer in the center of the eye reads 130 F for medium-rare, about 15 to 20 minutes.
- Rest the racks for 10 minutes before carving between the bones into chops.
- Deglaze the skillet with red wine, scraping up the browned bits, then add the stock and reduce by half. Swirl in the butter off heat to finish the sauce, and spoon it over the carved lamb.
Substitutions
- Frenched racks: An untrimmed rack works fine — trim the fat cap yourself, or ask the butcher to french it for you, which is the more traditional presentation anyway.
- Fresh herbs: Dried rosemary and thyme work in a pinch; use about a third of the amount, since dried herbs are more concentrated.
Beyond the recipe
Watch & shop
As an affiliate, FlixNFood may earn from qualifying purchases.