Im also providing a selection of serving options including an elegant Creamy White Wine Mustard Sauce!
or go all out with a crumbed number, reserved for special occasions.
Serving options!
Imagine a smear of pea puree (left) under the blushing pink crumbed lamb (right). Will update with photo once I do it!!
In todays rack of lamb recipe, Im also offering up 3 different ways to serve it.
Creamy White Wine & Mustard Sauce Pictured above, which really takes it over the top with extra flavour.
A very restaurant-inspired way to serve lamb …….Recipe here.
My mother WAS in #2, then my brother swayed her to #1.
Shes so easily influenced! )
What is a rack of lamb?
It is a section of loin meat with the rib bones attached.
When sold sliced up individually between the ribs (ie.
like cutting individual ribeye steaks off a prime rib), they are calledlamb cutletshere in Australia.
Imagine a smear of pea puree (left) under the blushing pink crumbed lamb (right). Will update with photo once I do it!!
The fat between the ribs is then removed.
Cap onis where the lamb rack still has a layer of fat on it, like pictured above.
As for which is better, it really comes down to personal preference and budget.
This is a rack of lamb with the fat cap on but has been trimmed down, leaving behind just a fairly thin layer of outer layer fat.
Its also much cheaper than a Frenched rack.
That is a huge discrepancy so yes, budget is also a big factor here!
It still works out much cheaper.
And it doesnt matter if I do a scruffy job because its all hidden under the crumb!
An egg???Yes!
Because the crumb coating is notorious for falling off with racks of lamb!
But adding a bit of egg definitely improves the crumbing adhesion.
We only use 3 teaspoons of egg, so use the rest for your breakfastScrambled Eggs.
So it’s possible for you to really taste it!
); then
Roast!
It should be blushing pink!
It will rise while resting to 52C/125F which is rare.
And honestly, even medium lamb rack is still very tender and juicy!
Otherwise, any leafy greens or steamed vegetables with a classicVinaigrette Salad Dressingwould go down a treat too.
And finally, just one parting piece of advice:see to it you have a meat thermometeron hand.
I cannot stress this enough!
Dont wing it with a rack of lamb, its too expensive to risk overcooking!
Prevent screen from sleeping
