Rack of Lamb recipe
Welcome to the first recipe for Easter Week 2021!
Were kicking off with a traditional choice of meat for Easter: lamb.
Not just any old lamb, though.
Frenched rack of lamb
Today were going for the Rolls Royce of cuts, rack of lamb!
Lamb rack is a premium cut of meat and a darling of fine dining restaurants, for good reason.
Properly frenched (ie.
trimmed for presentation), a whole rack of lamb makes for a seriously impressive centrepiece and screams luxury.
When you have meat this good, simple really is best!
Also, to keep the meat surface moist; and
Salt and pepper Naturally!
Also, as lamb racks are not very thick, the seasoning penetrates the lamb very well.
The Lamb Rack
The lamb rack pictured above has beenfrenched(a frenched rack of lamb).
This means the lamb rack has been trimmed of excess fat and the bones cleaned.
To french, the fat cap is firstly trimmed from the meat.
However the fat layer shrinks and buckles as it cooks, so it doesnt look as neat.
A frenched rack looks neat and tidy, and more worthy of both price tag and occasion!
(*Medium-rare, medium-rare!, she whispers forcefully!
Make marinade Mix the lamb marinade in a ziplock bag.
The foil stops the bones from going brown so they look nicer.
A little cheffy tip!
And as we all know,colour = flavour!
Sear all around the meat as well as the ends.
Frenched rack of lamb
Roast in a 180C/350F (fan) oven until you reach your desired level of doneness.
No self-respecting restaurant would suggest lamb rack be cooked beyond this!
For a piece of meat this special, lets goall the wayand finish with butter!
Rack of lamb – not frenched
The residual heat from the skillet will melt the butter quickly.
This truly is the high point when cooking this recipe.
The smell of freshly roasted lamb in sizzling garlicky-rosemary-butter will make you delirious.
If your knees dont buckle in the slightest, you must be made of stone!
; and
Rest the meat Finally, let the lamb rest for a good 5 minutes before serving.
Why is resting essential?
When meat is cooked the juices are squeezed from the muscle fibres.
Resting the meat allows the juices to redistribute throughout the meat, making for juicier lamb.
Carve Slice the lamb into cutlets.
Sometimes I do single cutlets with one bone apiece, as pictured.
Other times I will cut them so each piece has two bones, then put 2 pieces (ie.
4 cutlets) on each plate, which has a more generous look.
Or I cut 3 or 4 bones into one mini roast.
It just depends how Im feeling on the day!
Sauce for Rack of Lamb The sauce Ive chosen for todays lamb rack isSalsa Verde.
Prevent screen from sleeping
The fresh, sharp and bold tastes perfectly complement the rich flavours of the lamb.
Serve!Place the lamb cutlets on a plate, spoon over the Salsa Verde then serve!
Can you picture your loved ones reactions when you place this platter on the table?
(Spoiler: It involves applause and ear-to-ear smiles all around.)
In general, with fatty meats like lamb youll want a fresh salad with a nicely piquant dressing.
See herefor all my Side Salad options.
This format works well for a sharing style side dish.
See herefor all my other potato side dish options.
Because, well, why not?
Lamb rack deserves it!
