How to Make Traditional Rack of Lamb
Despite its reputation as a fancy dish, rack of lamb is easy to cook. You can season the lamb in a variety of ways - the method here uses a mustard and parsley mixture, but simple salt and pepper works well also. One lamb rack feeds two people, so adjust the recipe for the number of people you're serving.
- Difficulty:
- Moderately Easy
Instructions
Things You'll Need
- 2 tbsp. vegetable oils
- 2 tbsp. Dijon mustards
- 1/2 c. unseasoned bread crumbs
- 1 tsp. chopped dried garlic
- 2 tbsp. fresh parsley - chopped
- salt and pepper
- 1 lamb racks
- Salt And Pepper
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-
1
Using a sharp knife, clean the fat and meat away from the rack's bones if the butcher has not already done so. You can purchase lamb racks already cleaned like this.
-
2
Heat the oven to 350 degrees.
-
3
Heat a heavy ovenproof skillet over medium heat, then add the oil.
-
4
Season the rack with salt and pepper and brown it on both sides in the hot oil.
-
5
Drain the rack on paper towels. Drain off the excess oil in the skillet and shut off the burner.
-
6
If using the mustard/parsley mixture, spread the mustard in a thick layer on the meat side of the rack now. If not, skip to step 8.
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7
Mix the bread crumbs, parsley and seasonings well and pack this mixture into the mustard, so it sticks to the mustard. Shake off the excess.
-
8
Place the rack back in the skillet and put the skillet in the oven.
-
9
Cook for about 20 minutes, then begin taking the meat's temperature with an instant-read thermometer. Remove the rack when the internal temperature reaches 120 degrees. It will still be very rare at this point. Let it stand for 5 to 10 minutes.
-
10
Slice into chops by cutting between each bone, and serve.
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11
If you like your lamb cooked to medium, slice the lamb into chops, arrange them in the skillet, and place them back in the oven for another 5 minutes. Do not overcook. Lamb cooked past medium loses its tenderness; it's best when still pink in the center.
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1
Tips & Warnings
For an attractive presentation, trim and scrape away the meat and fat covering the bones of the lamb rack. This can be a tedious job; save yourself the trouble and have your butcher do it for you.
You can also purchase the rack pre-trimmed, a preparation known as "Frenched."
Most lamb in American markets comes from America and New Zealand. Many chefs prefer American lamb, but it is generally more expensive.
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Comments
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Going to roast? toast? bake? this! October 19, 2011.
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labellefleur100
May 01, 2009
This sounds delicious! Favorites folder! 5* -
Nov 22, 2005
Mince 4 fresh cloves of garlic Instead of using dried garlic, and add 2 tsp fresh snipped rosemary to the bread crumb mixture. Oven should be at 400 degrees. Make this Merlot sauce to drizzle on the lamb. It's fabulous, and can be made the day before and reheated just before serving. 1/2-lb. lamb scraps and bones (or parings from racks or lamb chops) 1/2-cup all-purpose flour for dredging 3 Roma tomatoes 1 Tbs. olive oil 1/2-cup dry white wine 1 cup ruby port wine 1 head garlic, cloves peeled and split 1 branch fresh thyme (or 1/4 tsp dried leaves) 1/4-tsp.ground cardamom 1/4-tsp. ground coriander 1/4-tsp. ground cumin 3 cups prepared chicken stock 2 cups water salt and pepper to taste Directions: 1. Dredge the lamb scraps in the flour. 2. Heat a 4-quart saucepot to high heat, add the olive oil and the lamb scraps and brown them well. 3. Add the three tomatoes and cook for 5 minutes. 4. Deglaze the pan with the white wine, then add the port wine and reduce to a syrupy consistency. 5. Add the garlic, thyme, spices, chicken stock and water and bring to a boil. 6. Lower the heat and simmer for 2 hours, reducing the sauce until you are left with approximately 1-1/2 cups of liquid. (Check pan frequently; may not take 2 hours) 7. Season and strain.
