Rack of lamb with thyme and Colonnata lard

Name: Rack of lamb with thyme and Colonnata lard
Prep time: 10 min
Cook time: 36 min
Total time: 46 min
Yield: 2
Ingredients: Lamb loin provided with 6 ribs 0.9 lb; Colonnata lard 6 slices; Thyme 3 sprigs; Rosemary 3 sprigs; Sage 3 leaves; Black pepper to taste; Borettane onions 3.5 oz; Blond beer ¼ glass; Fine salt to taste; Extra virgin olive oil to taste

it de fr es br

666

Calories per serving

Lactose Free

Energy Kcal 666
Carbohydrates g 20.7
of which sugars g 20.7
Protein g 21.9
Fats g 37.9
of which saturated fat g 10.97
Fiber g 1
Cholesterol mg 99
Sodium mg 616

Difficulty: Easy
Prep time: 10 min
Cook time: 36 min
Serving: 2
Cost: Average

PRESENTATION

Experience the rich, flavorful core of Tuscany with a rack of lamb featuring thyme and Colonnata lardo. Seriously, this isn’t your typical Sunday dinner. The magic? It lies in the bardatura technique—where thin slices of the renowned lardo di Colonnata envelop the lamb, sealing in its juices to keep the meat tender and moist. And listen, the blend of thyme and other herbs adds a fragrant, woodsy touch typical of Italian recipes from this region. For generations, Tuscans have savored dishes like this during special occasions, especially Easter. This herb-crusted lamb is pretty much a holiday favorite, being both rustic and a bit fancy, giving everyone a taste of something special. When it’s served, the golden crust immediately catches your eye—a sign of perfect roasting and the really good transformation as Colonnata lardo melts into the lamb. Each bite reveals a crispy herb edge and a juicy interior bursting with flavor. This isn’t your average roasted rack of lamb; the lardo imparts a smooth, savory taste that plain fat or oil just can’t match. Plus, Tuscan pride shines through in the use of local ingredients, and it’s evident in every bite. The combination of thyme and lardo offers a dish that feels both traditional and upscale, ideal for a significant meal with friends or family. If you’re exploring new lamb recipes or seeking a more gourmet lamb dish for your next gathering, this is the dish that sparks conversations. The rich, aromatic finish from the thyme and the melting lardo elevates a simple rack of lamb into something special—without being fussy or over-the-top. It’s a culinary adventure right from the heart of Tuscany, perfect for making any meal feel a little more special. For real, you’ll love it.

How to prepare Rack of lamb with thyme and Colonnata lard

To prepare the rack of lamb with thyme and Colonnata lard, start by trimming the excess fat from the meat. Use a thin and sharp knife, starting from one end 1 and running it along the entire surface of the meat 2. Once it is well trimmed 3

wrap the slices of lard between the various ribs (4-5). If the lard does not adhere, you can lightly grease the meat. Then take the aromatic herbs (thyme, sage, and rosemary) and strip them 6.

Finely chop them with a knife 7. Then grease your rack of lamb 8 and sprinkle it with the freshly prepared mixture 9, pressing lightly to make it adhere; pepper to taste, there will be no need to salt the lamb since the lard is very flavorful.

Then transfer it to a sheet of parchment paper 10 and fold the paper to cover only the meat, leaving the bones uncovered 11. Close it like a candy 12.

Add a drizzle of oil inside the parcel 13 and place everything in a baking dish 14. Cut the pearl onions into quarters 15 and place them alongside.

Season with a drizzle of oil 16, salt 17, and pepper 18.

Then pour the light beer into the baking dish 19 and insert the probe that will be used to monitor the temperature of the meat 20. Cook in a preheated oven at 356°F for 36 minutes, until the center of the meat reaches a temperature of 140°F. Then remove the lamb from the oven 21,

open the parcel 22 and remove the ribs 23, keeping the cooking juices aside 24.

Cut the rack 25 to separate the ribs 26. Then serve your rack of lamb with thyme and lard along with the pearl onions, drizzling everything with the cooking juices 27.

Storage

We recommend consuming the rack of lamb immediately; alternatively, it can be stored for 1 day in the refrigerator in an airtight container. Freezing is not recommended.