Relatively Traditional Rack of Lamb
This is a fairly traditional way of preparing rack of lamb. You can cook it with the fat on, or French it further as I did. I like removing the extra fat as the short cooking time doesn’t allow it to render and can lead to uneven cooking of the meat. Besides, the trimmed bits make for a good snack.
For this recipe you will need:
- Lamb racks (I used Australian, which is fairly mild)
- Bread crumbs (I made my own by drying some sourdough and pusing it in the Cuisinart)
- Garlic (I used garlic confit, which I think blends better and has a deeper flavor)
- Anchovies (optional, really)
- Dijon mustard
- Fresh rosemary
- Oil of some sort
On to the pictures. We start with the racks. These are technically frenched, but not the way I want them. For that, we’ll remove the fat band and leave just the meat and rib so what we have looks like a lollipop when sliced.
Removing the fat is fairly easy. It should peel away from the meat up to the bone. From there, I made incisions along the top of them meat and then sliced down against each bone on both sides. Finish by cutting the meat off the top of the bones. A very sharp boning knife is helpful here. Toss the bits that you cut off into a pan.
Time to mix the breading. I started by making garlic confit. Just cover a bunch of peeled cloves with the stem end cut off in canola oil and put over medium low heat for a while. Sometimes I do 40 minutes. Sometimes I do 2 hours. Today was about an hour and a half. The temp stayed under 212 the entire time.
Pulse a bunch of gloves of garlic, a few anchovies, and a little of the confit oil in a small food processor or maybe a blender or use your stick blender if you want. Mince some rosemary, add this and the garlic paste to the breadcrumbs. Mix up some glaze with honey and Dijon.
Bring your meat out to rest at room temperature for an hour before cooking. This is crucial to getting it cooked evenly. I baked on 400 convection to an internal temp of 128 (for medium rare). Rest well before slicing.
You can slice them into doubles and set them up all fancy like.
They tasted great, but for some reason were a little under-seasoned this time. Taste your breading to make sure you have enough salt in there (should be provided by the anchovies, but you may need to adjust).
This is really easy to make and has a nice wow factor. Any college kid with an oven and a sharp knife can make it.