Ingredients
- 1 rack Australian lamb/1 ½ - 2 pounds
- Olive oil (splash)
- Salt
- Fresh cracked black pepper
- 1/4 cup butter, melted
- 1 tablespoon lemon juice
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- ½ teaspoon smoked paprika
Instructions
- Season the rack of lamb with a generous pinch of salt, and a few cracks of pepper. Pour over a shot of oil and rub the seasoning all around the lamb. Let sit at room temperature for 20-30 minutes.
- In a small bowl, whisk together melted butter, lemon juice, garlic, oregano, thyme, rosemary, salt, and pepper, to taste. Let it chill for a few minutes until it becomes a bit hard but still manageable. Roll into a log and wrap with plastic film. Keep it chilled until ready to use.
- Pre-heat to oven to 400 F and pre-heat a cast iron pan over medium-high heat with 1 tablespoon of avocado oil. Sear the lamb fat side down until golden and crusty, about 3 minutes, flip and sear another 2-3 minutes. Move lamb to a sheet tray and roast for about 20 minutes for medium rare. Make sure to use a digital probe thermometer and remove the lamb when the temperature reaches 130 F. Add the compound butter to the same cast iron pan and pre-heat over medium-high heat. Once hot, add the rack of lamb back to the pan and baste it with the infused butter using a spoon. Do this for 1 minute on each side then remove lamb and allow it to rest for 5 minutes. Slice the lamb and serve with your favorite side dish, we are using low-carb Kohlrabi fries in this class. Enjoy!
Chef Maria Cummins
Born in Venezuela, Maria Cummins discovered her deep-rooted passion for food from an early age. Her culinary journey led her to Lima, Peru, where she immersed herself in the rich secrets of Peruvian gastronomy during part of her childhood. In her early twenties, she embarked on a new chapter by coming to the United States and delving into the Hospitality Industry in Boston, Massachusetts.
Maria's culinary adventure continued as she relocated to San Diego, California, where she made her mark by opening the renowned El Tucan Restaurant. Her extensive travels and diverse experiences greatly influenced her innovative culinary style, shaping the unique approach she is celebrated for today.
During her time in San Diego, Chef Maria not only honed her culinary skills but also gained a profound understanding of the importance of nutrition, particularly through the use of organic and unprocessed ingredients.
Today, Maria Cummins is the proud owner, founder, and head chef of the Real Food Academy, a culinary haven nestled in the vibrant city of Miami. Here, both kids and adults come together every week to share the joy of connecting through the power of Real Food and Real Fun!
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Real Food FAQs
No. All Payments and Deposits are non-refundable: When a payment or deposit is made, that day and time is no longer available to other customers on our calendar. For that reason, all payments and deposits are non-refundable.
In the case of a cooking class, the ingredients are shopped for and prepped in advance. Staff is also scheduled according to the number of people on the roster.
See our Wine and Beer list for your in-house kids party options. Optionally, you can bring your own wine or beer and page a corkage fee.
Corkage Fees
- $15 per 750 ml bottle of wine
- $30 per 1.5 L bottle of wine
Bring outside beer: $40 for beer (any quantity)
We love it when our customers decorate our place. That said, you have no idea how difficult it is to clean these types of things up. As far as noisemakers go......you will be glad you left them at home as well. So please do not bring any of those things.
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