How to Make a Glazed Rack of Lamb

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Making a glazed rack of lamb is something that you'll need honey for, as well as a few other basic ingredients. Make a glazed rack of lamb with help from a culinary professional in this free video clip.

Part of the Video Series: Dirty Recipes
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Video Transcript

I'm the Dirty Chef Ian Russo. We're going to be making glazed rack of lamb. And the reason why we're going to be glazing it, I'm going to be doing it dirty style. I'm going to be dipping it in 9 spices and at the end of the cooking we're going to be add honey. It's going to glaze the lamb, balance the heat and the sweetness between the two and it's going to be something very delicious. What I'm doing is taking this salt and I'm seasoning it from a higher level. By doing it this way the salt is distributing over the lamb a lot evenly. And if you notice I'm picking up, I'm going to season it on both sides. So I just seasoned it on two sides, but I'm also going to season it under here which most people don't think about. And the reason I try to season all the sides is because the salt will bring out flavor and if I don't coat the lamb evenly, when you bite into the lamb you might get different pieces that don't have as much flavor. It's a simple process but it really makes things delicious. I use this rack because if I season it on a plate and if you notice I have a little extra in my hand because I want to try to get the lamb seasoned evenly. A lot of it falls down. If I use the plate the excess salt might stick to the lamb. By having this rack there's a barrier between the meat and the salt. Then what I'm going to do is dip it in the dirty dust which is 9 spices, it transforms food. I make sure it's coated evenly and whatever sticks to the lamb is the right amount. The wetness of the lamb will pick up the right amount of dirty and I'm going to roast it on this rack. At the end of the cooking I'm going to add honey and that's where the glazing's going to come in. There's a lot of cayenne pepper in the dirty dust, the honey's going to balance the heat and the sweetness once I add it at the end. You're going to have a delicious rack of lamb. The reason why we glaze the lamb is because the amount of meat on the rack isn't a huge amount and by glazing the outside you get a lot of flavor and it's very flavorful.


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