Urban Butcher Alberta lamb rack

Make the perfect rack of lamb with the help of Calgary's newest butcher shop, Urban Butcher.

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Meat is taken pretty seriously in Calgary and Calgarians are close to many local ranchers that supply quality meat. To bring the high quality products even closer to the consumer, Canadian Rocky Mountain Resorts is opening two new locations for Urban Butcher: Willow Park and Mission. 

Expect ethically and naturally raised local meats AAA Alberta beef, pasture raised pork, free range, free run, organic poultry and the like from chef Lancelot Monteiro and Bob Choquette, operations manager and master butcher. Pick up a rack of lamb, perfect for spring, and try this recipe out.

Chef Tip: An elegant rack of lamb calls for a rich red Bordeaux.

1 3/4 lb Frenched rack of Alberta lamb
kosher salt and freshly ground black pepper, to taste
4 tbsp olive oil
2 sticks celery, chopped into large dice
1 carrot, peeled and chopped into large dice
1 medium yellow onion, chopped into large dice
10 cloves garlic, smashed
1 cup dry red wine
2 sprigs fresh thyme, chopped, plus 4 whole sprigs
3 sprigs fresh rosemary, roughly chopped

Heat oven to 425°F.

Season lamb with salt and pepper.

Heat oil in a 12" cast-iron skillet over medium to high heat. Add lamb, fat side down, and cook. Use tongs to flip and sear the bottom and sides of the rack, until browned. About 5 minutes. Take out the lamb and set aside.

Place the celery, carrots and onions in the skillet and fry for 3 to 5 minutes. Add the garlic and cook for an additional 2 minutes. Deglaze the pan with red wine. Place the lamb back in the skillet, fat side up, on top of the vegetables and scatter herbs over the top of the lamb.

Roast in the oven for 15 minutes for medium rare. Let cool for 5 minutes before slicing into the chops and serving.