PrintRack of Lamb
I adore rack of lamb. I have been making it the same way for YEARS! Please help me out with your tried and true methods and your "magic" jaw dropping secrets.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
6 Comments:
Pine needles in the marinade was my Cousin Kenny's secret. (balsam preferred)
Also, plenty of Seven & 7, in Kenny, not on the lamb.
srhcb at 10:10PM on 03/21/08
This isn't too exciting, but I like to process panko, reggiano, parsley and chervil in the Cuisinart until thoroughly green. After searing the racks (optional) I rub the fat cap side with dijon, then press on the crumb mixture. Then I bake at a low temperature, maybe 250-275 until the internal temperatire reaches 126 degrees - about 25 minutes.
zapatista at 1:16PM on 03/22/08
I remember seeing an Ina Garten recipe where where used a mustard glaze on the lamb.
Recipe taken from Food Network
1 1/2 tablespoons kosher salt
2 tablespoons minced fresh rosemary leaves
3 garlic cloves, minced
1/2 cup Dijon mustard
1 tablespoon balsamic vinegar
2 racks of lamb, "frenched" (see note)
In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
Preheat the oven to 450 degrees F.
Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
deepitbhatia at 12:57AM on 03/23/08
I love lamb...and Australian lamb is superb. That's one reason I'd like to go to Australia and find a truly made Australian meal featuring their lamb. This recipe came from the Australian Lamb site.
AUSTRALIAN LAMB
Rack
BASIC COOKING INSTRUCTIONS
Simply combine ingredients in a small bowl and use for basting. Recipes cover up to one medium 8-rib lamb rack.
Cooking Tip: The firmer the feel of the meat, the more well-done it is. Just press the lamb—when it has a springy but firm texture and is moderately juicy, the lamb is done. Most people prefer lamb medium-rare or medium, but lamb is also delicious when cooked well-done.
BASTES
Honey Roasted Rack of Lamb
3 tablespoons honey
3 tablespoons lemon juice
3 tablespoons soy sauce
2 teaspoons garlic, crushed
Greek-style
3 tablespoons lemon juice
3 teaspoons oregano
black pepper, to taste
Classic Rosemary & Mint Jelly
3 tablespoons mint jelly
3 tablespoons Worcestershire sauce
sprinkle of rosemary, dry
Rosemary Mustard & Garlic
3 tablespoons country-style mustard
½ tablespoon French tarragon, chopped
½ tablespoon chives, chopped
2 tablespoons garlic olive oil
yoyo1198 at 2:46PM on 03/23/08
@yoyo1198 - Thanks!
crazyspice at 7:19PM on 03/23/08
I slather it in rosemary, garlic, and very coarse mustard and then cook on the grill indirectly! The mustard makes an amazing crust.
jcrisco at 4:52PM on 03/24/08