Hi just brought my first ever lamb rack but have no idea how to cook and how longany help be great . Love lamb. Cheers
andi.surf,
Aug 30, 3:30am
bumping for me.
ants9,
Aug 30, 3:45am
Yum,We just rub it with olive oil,season and rub over rosemary sprigs. On the bbq or into the oven in a roasting dish-Doesn't take long,Less than 1/2 an hour depending on size
cookessentials,
Aug 30, 3:49am
Does it have skin on it! i find those better as the fat keeps the meat tender. Rub with a little oil, then a fresh grind of salt and rub it gently into the skin. Oven pre-heated at 220C and pop rack into oven proof dish. Into hot oven for about 10 mins, then reduce temp to about 170C and cover.you can just use a piece of tinfoil. You wont need to cook it for too long.just test by poking thickest part with a sharp knife.you want your juices running clear. Lamb is alwys best when slightly pink. Take it from oven and let it rest a few minutes, covered in the foil before slicing each rack.
buzzy110,
Aug 30, 3:49am
I usually buy racks with that lovely layer of fat and skin still on. I diamond cut the fat, salt and cook on the high rack of my Easy Cook for 40mins @ 190dC then leave covered for 10mins. They are pink and succulent and the fat layer has turned to "crackling". However I realise that not everyone has an Easy Cook so here are instructions from the NZ Beef and Lamb cookbook.
1. LAMB RACK, SEAL THEN ROAST 1 Rack Fresh ground black pepper olive oil or mint or rasemary flavoured oil ½ cup soft fresh breadcrumbs 2 tspns olive oil 1T chopped mint, basil or parsley - fresh
Sprinkle with salt and pepper Brush with oil Seal the meat in a hot, dry frypan until nicely browned - approx 2mins and remove combine crumbs, oil and herbs and pat onto the rack Roast 200dC for about 15mins Stand for at least 5 mins before carving into cutlets
The important parts is to seal the rack and roast as per the final 2 instructions.
You can use other flavours
buzzy110,
Aug 30, 3:53am
2. RACK OF LAMB WITH ASIAN FLAVOURS 2 Racks 2Tblspns whole seed mustard 1Tblspn soy sauce Freshly ground black pepper 1tspn sugar 1 clove garlic - crushed ½ tspn finely grated fresh ginger A few drops of sesame oil
Trim off all the fat (if the fat is left on the rack will need longer cooking Place it on a foil-lined roasting dish Mix mustard, soy, pepper, sugar, garlic, ginger and oil and spread on the rack and let stand for 30-60mins Roast at 200dC for 20-30mintes depending on the size and degree of rareness required Let stand for 10 mins or more before carving into cutlets
I've had this and it is quite nice
buzzy110,
Aug 30, 3:58am
LAMB RACKS WITH HERB CRUMB CRUST 2 racks 3Tblspns whole see or mild mustard 1Tblspn soy sauce 1 clove garlic - crushed
Trim as much fat as possible from racks and remove silverskin with a fine, sharp knife Combine mustard, soy and garlic and spread on the racks Mix crumbs, melted butter and herbs on a plate. Add rind Press the meaty side onto the crumbs so they stick to the mustard coating and pat any remaining crumbs onto the top as well. Place lamb, crumb sides up, on a roasting rack in a foil lined pan Roast at 200dC for 20-30minutes, depending on how pink you like your lamb. Stand for at least 5mins in a warm place before carving into cutlets to serve.
andi.surf,
Aug 30, 6:40am
yummy, thanks guys, now to choose .
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