How to Make Crumb-Crusted Rack of Lamb
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- Опубліковано 16 вер 2020
- Test cook Ashley Moore shows host Bridget Lancaster how to make a Crumb-Crusted Rack of Lamb.
Get the recipe for Crumb-Crusted Rack of Lamb: cooks.io/2Pl56Hd
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I tried it today, Easter 2023, and conquered it, sauce and all. It was my first time cooking lamb for my family. It was a hit. Thanks ATK for such a wonder recipe. I can’t get the taste of that mint sauce out of my head. It was so refreshing. You people know what you are doing in that test kitchen.
I love this recipe, its the absolute best! Rack of lamb is one of my favourites and every time I try a different recipe I come right back to this one!
I used this recipe this for Christmas Eve dinner and it was a hit with my guests. Turned out perfectly thanks to your good instructions. Even my guest who "doesn't like lamb" asked for seconds and the recipe. I sent her a link to this episode. Thanks.
This receipt was exciting! Yummy! Not only for Easter but whenever like to bake! 😋💕👏
Used this recipe for the holidays. Very delicious
Made this, was delicious. Cooked it to right about 130 and that was perfect.
Also, put the mint sauce in the blender and was so good!
This is astounding, and I can’t wait to give it a try now that barbeque season is upon us (for some reason, lamb just feels right on the barbeque - and I say that knowing it’s trickier to regulate the temperature, but I’ll give it a shot).
Love lamb, thanks for the recipe
Cooked perfectly.
This recipe is out of this world fuego
Great video
how do they hit the temp spot on every time? must be some movie magic
over shoot and then wait for the temp to drop
They actually explained this in one video. In old seasons they literally would have multiple dishes in different ovens (or grills or whatever) just so that they could actually get the correct temp honestly. They've since changed to just setting the thermometer to display the right temp so they don't need to have duplicate dishes going at the same time.
@@sandrah7512 I meant that they used to have multiples of the same dishe *at the same stage of cooking* as backups in case the temp was off by 1 degree.
The thermometers are fake but the results are consistent because the studio kitchen equipment is the same high quality as the test kitchen's and resting time gives a longer window for doneness.
This is the test kitchen. They practice until they get it right.
I love rack of lamb, and this is a stellar recipe. It varies slightly from the French recipe I was taught but the changes, like the lemon zest, and the anchovy fillets, are welcomed additions. Thank you ATK, keep up the good work👍
Thank you very very match
Great job....I really appreciate this channel.
I love lamb 🐑, especially lamb stew and roasted leg of lamb. Unfortunately, different cuts of lamb are not readily available in the country, except lamb chops 🙁.
I just tried this a couple hours ago. It came out absolutely delicious! I was at Costco and was going to get some lamb loin chops but I spotted this rack of lamb so I got that instead. For prep I trimmed off a bit more of the fat cap. I also tried to "french" the rib bones but kind of made a mess of that. (This was my first time cooking a lamb rack). It cooked up great, and served it up with some potatoes and a mushroom carbonara sauce.
A tip of the hat to you. Alas, somebody has actually cooked the recipe they comment on. Yay! So many people give so much commentary without even bothering to try said recipe. I'm defrosting rack now. However, it looks like the recipe is stuck behind a paywall. Did you make the mint sauce? I was contemplating omitting.
@@129jaystreet No I didn't make the mint sauce. I needed to focus on the lamb. Having never cooked one before I didn't want to get lost in side dishes.
I wish I would of had this recipe. The 20th was my Birthday and that's what I grilled for myself. Minus the panco and herb spread. Mine was good. But that looks better.
but that looks better
If you really like lamb, skip the panko and don't trim the fat. Salt, pepper and season to taste, give it a really good browning sear in a hot cast iron skillet, then 20 minutes or so in a 350 oven, let it rest and you're done at 130-135 degrees. Costco has really good Australian lamb racks.
Wow! Looks fantastic!!! 👍👍👍😋😋😋
this is a raw meat by definition that rottweilers would eat. as gordon says, first caramelize in the pan. it's a must
No need to be sheepish about trying this one! Way to *rack up* another great recipe!
@Passion for food Always using sheep and rack in your lamb puns is lazy, Passion. Thanks for mutton.
@@tosht2515 ouch! 😅 Well you sheer do you have a point there though!
Roughly how long did it take for it to reach 135°?
I ate; that lamb sandwhich!! |/:).
I LOVE LAMB!!! I really wish it was more readily available in the USA. Hi Bridget!! 😊👋
Jerry Gann , if you go to COSTCO, that’s where I get mine,,it’s vacuum packed, as were as boneless leg o lamb, as were are store packed loin chops , all from AUSTRALIA, Cheers 🇺🇸🇺🇸🇺🇸🇺🇸
Flyby Airplane Unfortunately we don’t have one nearby. Thanks though.
I would have added fresh rosemary and oregano
Lamb roast; I bilive it was what it said!! |/:).
Yummy ..
I love Lamb I could eat one of those racks my self but it seem to be hard to find where I live in Northeast Ohio .
David Jones hi, it there is a COSTCO, you are in luck, cheers 🇺🇸🇺🇸🇺🇸🇺🇸
Colorado lambchops are less gamey , twice the size of New Zealand chops and are humanely raised.
Fyi - this recipe is locked behind a pay wall. Take notes cuz you're not going to get a print out.
WHERE CAN I FIND RECIPE
You are watching the video (recepi).
There is a link in the description but it is locked behind a paywall.
My welsh mom roasted a leg of lamb for special dinners with friends and always had mint jelly to go with it. Sadly she is gone now and I have never cooked one myself. This rack of lamb looks to easy. You should give some info on price per rack. It would be easy to gobble up several lamb lollipops at one go!
Aussie Beef tends to be a little gamey too. I think Lamb often gets a bad rap because people have had experience with Mutton in the past and associate that with the fine cuts of young Spring Lamb. Great recipe!
willyb933 hello, but @ my supermarket, I buy certified BLACK ANGUS. ( USA ), but I do buy AUSTRALIAN GRASS FED BEEF for not much more, but I have never found Thad beef ‘GAMEY’
regular grass fed beef is not available there $ , ,, cheers 🇺🇸🇺🇸🇺🇸🇺🇸
I actually prefer 130 but if a 'well done' chop is what you want save $$ and buy pork. Costco almost always has great lamb, I bought one today, and Meijer's has had rack of lamb half price most of the summer. I can enjoy it on the grill a couple times a month when it isn't so freakin expensive.
THE dish to serve to people who don't like lamb is lamb-in-cabbage (fårikål). Somehow the cabbage neutralizes the funky taste. I don't like lamb, but I will make lamb-in-cabbage when autumn comes..
The smell is out of this world. Surely those few ingredients can't make such a wonderful smell? There must be something illegal hidden somewhere!!!
Test Kitchen's Thermometer: 135.0°F
My Thermometer: 👁️👄👁️
Wow wow wow
delish
Don't mind that guy at the corner table , he's waiting patiently for his plate 🤤 !
Never trim the fat.. in my opinion and a few chefs i know. 135 degrees is perfect!
I could eat all of that by myself. I wish my wife liked 🐑
Can you tell how long to cook meat for a medium-well or well done. And what temperature that should register.
Sheryl Cross hi rare 135^F, MR 10 ^F more , etc , Cheers 🇺🇸🇺🇸🇺🇸🇺🇸
Thanks for the information flyby airplane.
would be great to see steel pans. those teflon pans suck. Great video
It sure takes a lot of work to make lamb taste good. Think I'll stick with beef and pork and chicken.
135f? Way overcooked and well done for lamb. They should come out of the oven at 105-110f and then rest. They will finish at 120-125f after resting, which is medium rare. Better to take them out at 100-105f, so they will finish at 110-115f, which is a nice rare, They were already dead.
Good luck finding lamb in the average grocery store
in costco I can buy a whole lamb for 150 canadian. just need to butcher it
Sandra H ....oh sure! “rub” it in!
I really dislike her use of the word "funky" in describing the flavour. And it's not even gamey. It's just more flavourful than American beef and American pork, the majority of which are factory-farmed and saturated with with growth hormone and antibiotics. Less so with lamb, hence more flavour. Even more flavour if the animal has actually seen the outdoors and been able to pasture graze.
I have had incredibly good lamb and I've had funky (not so good) lamb which was quickly converted into a delicious stew. If this does not come out good, I shant be cooking again.
While I love a med rare beef, I prefer my lamb well done
I do as well.
Told myself I wouldn't comment about the scratches in the pan. So I won't. In all seriousness ATK saved my cooking, in every way
I love lamb, I just can't afford it 😩
Lost me when stimming off the fat.
Looks like raw meat not very appetizing
It's crystal clear that CC has a huge audience of Werewolves. Almost every beef/steak/rib recipe is bloody as heck. Where's the Well Done playlist?!
It's red meat. If you eat it well-done, you might as well stick with chicken. Or maybe just go directly to shoe leather.
@@GeoGuy388 or convert to cannibalism by that logic. #Yolo
Cooked perfectly.