Wednesday, April 6, 2011

Kitchen Boss Rack of Lamb Recipes

Rack of Lamb Recipes


2 racks of lamb, frenched
4 cloves of garlic, smashed
6 sprigs fresh oregano, bruised with the back of a knife
2 teaspoons kosher salt
freshly ground black pepper, to taste
1 tablespoon olive oil
1‑1/2 cups master breadcrumbs
3‑4 tablespoons Dijon mustard
Fresh Herb Salmoriglio:
1 plump clove garlic, minced
1 medium shallot, halved and shaved lengthwise
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
1/4 cup chopped Italian parsley
2 tablespoons chopped oregano
2 tablespoon chopped mint
salt & freshly ground pepper
1/2 cup best-quality extra virgin olive oil


1. Rub smashed garlic and oregano all over lamb racks making sure to cover the meat, bones and all. Season well with salt and pepper. Wrap lamb racks with the garlic and oregano in plastic wrap and refrigerate overnight. Bring to cool room temperature before proceeding.
2. Preheat oven to 400°. Heat a large sauté pan over medium-high heat. Add oil to the bottom of the pan and heat until the oil starts to shimmer and faintly starts to smoke. Add the lamb and sear until golden brown on all sides, about 3-4 minutes.
3. Remove racks to a sheet pan. With the rounded, meatier side spread Dijon mustard over the meat. Dip the meat in breadcrumbs, the Dijon will act as a glue, and coat the meat well in the breadcrumbs. Place back on the sheet pan.
4. Roast until medium rare, 130° F with a thermometer inserted to the middle, about 25 minutes. Allow meat to rest 10-12 minutes before carving.
5. Carve and serve with the Salmoriglio.

Fresh Herb Salmoriglio:

1. Place the garlic, shallot, balsamic, lemon juice and pinch of salt in a bowl. Turn to combine and let macerate 10 minutes before adding the herbs. Add the herbs and grindings of pepper; whisk in the olive oil.
2. Sauce will be quite piquant which is a nice counterpoint to the rich meat. Feel free to add more oil, if desired.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.