Cooking a Rack of Lamb

Roasted Rack of Lamb


PORTIONS: 8 PORTION SIZE: 2 CHOPS, 1 FL OZ J U S

2 Racks of lamb, 8 ribs each
to taste Salt
to taste Pepper
to taste Dried thyme
2 Garlic cloves, chopped
1 pt White or brown veal stock

VA R I AT I O N S

Rack of Lamb aux Primeurs (with Spring Vegetables)
Place the racks on one or two heated serving platters. Garnish the
platters with an assortment of spring vegetables, cooked separately:
tournéed carrots, tournéed turnips, buttered peas, green beans,
rissolé potatoes. Pour the jus into a warm gooseneck or sauceboat.
Carve and serve the meat, vegetables, and jus in the dining room.

Rack of Lamb Persillé

Prepare as in basic recipe. Combine the ingredients for Persillade,
listed below. Before carving and serving, spread the top (fat side) of
each rack with 1 tbsp soft butter. Pack the persillade onto
the top of the racks and brown under the salamander.

Persillade

2 oz fresh bread crumbs (about 1 cup)
4 cloves garlic, fine mince
1⁄3 cup chopped parsley
1. Prepare lamb for roasting

  • a) Begin by cutting down on both sides of the
    feather bones all the way to the chine bone.
    (d) Repeat the procedure on the other side of the
    chine.
    (g) To trim the fat and meat from the ends of the
    bones (called frenching the bones), first cut
    through the fat in a straight line down to the bone,
    keeping the cut about 1 in. (2.5 cm) from the tip of
    the eye muscle.
    (b) If a meat saw is available, turn the rack over and
    cut through the rib bones where they attach to the
    chine bone.
    (e) The two halves are separated from the chine.
    (h) Score the membrane covering the rib bones. Pull
    and cut the layer of fat from the bones.
    (c) If a meat saw is not available, use a cleaver.
    Stand the roast on end and cut through the rib
    bones where they join the chine bone. This
    separates one rack.
    (f) Trim excess fat from the top of the meat, leaving
    a thin protective covering. During this step, you
    should also remove the shoulder blade cartilage,
    which is embedded in the layers of fat.
    (i) The roast is trimmed and ready to cook.

2. Place any trimmed-off bones in the bottom of a roasting pan. Place the
meat fat side up on top of the bones. Season with salt, pepper, and
thyme.
3. Place in a hot oven (450°F/230°C) and roast to desired doneness. Rack
of lamb is usually roasted rare or medium. Test doneness with a meat
thermometer or by the touch method, as for steaks. Total time is about
30 minutes.
4. Remove the lamb from the roasting pan and hold in a warm place. Leave
the bones in the pan.
5. Set the roasting pan over moderate heat to caramelize the juices and
clarify the fat. Pour off the fat.
6. Add the garlic to the pan and cook 1 minute.
7. Deglaze the pan with the stock and reduce by half. Strain, degrease,
and season to taste.
8. Cut the meat between the ribs into chops. Serve 2 chops per portion
with 1 oz jus.

For more recipes Check Out alexdanasrecipes.wordpress.com

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