How To Make Roasted Rack of Lamb
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- Опубліковано 19 сер 2024
- FULL RECIPE BELOW
Follow along with our online culinary school chef as he shows you how to prepare and cook a rack of lamb to perfection. Pair with mashed potatoes and green beans for what might be the easiest fancy meal ever.
RACK OF LAMB RECIPE: www.escoffieron...
Ingredients
2 racks of lamb, each with 8 ribs, Frenched
1.5 cups of bread crumbs
¼ cup finely chopped fresh flat-leaf parsley
2 tbsp chopped fresh mint
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
2 tbsp Dijon mustard
3 tbsp olive oil
Salt and black pepper
Preparation
1. In a bowl, combine the bread crumbs, parsley, mint, rosemary, thyme, salt, pepper and 2 tablespoons of olive oil.
2. Heat a heavy skillet over high heat until hot, at least 2 minutes. Pat lamb dry and rub the meat with salt and pepper. Add oil to hot skillet and then sear the rack of lamb on all sides, about 5 minutes
3. Rub the meaty side of each lamb rack with mustard. Pack the bread crumb mixture onto the meaty side.
4. Place the racks bread-crumb side up in a roasting pan. Roast until the crust in nicely browned and the internal temperature is about 130°F for medium rare or until done to your liking.
5. Transfer the lamb rack to a dish; let them rest for about 8 minutes before carving.
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When I make rack of lamb, I never French the bones. That's the best part. They are the lamb riblets you would pay good money for at the market or butcher shop.
This is the first video I've seen showing how to clean up the rack. This is great, and I will do that to create a more palatable serving. Thanks.
I eat this 3-4 times a month and have removed everything like he shows here, in my opinion, it’s not worth the trouble. Taste great either way, it’s a very lean piece of meat.
All in a half an hour. Very good.
I eat lamb regularly. This version and sauce with saffron potatoes looks delicious. 🤤👍👍
Plated beautifully
I saw the cilantro and I RAN!
Beautiful recipe Chef. Thank You so much
The Lamb was cooked perfectly. not too rare at all, a perfect mid-rare
This guy is impressive. He has the end in mind before he starts his dish.
Excellent simple delivery respect to your skills
That looks so yummy and delicious specially for holiday👍🏻😁
+Serey “popmtf562” Pheap enjoy!
Beautiful
I'm impressed..I'll be back good job.
Rice-bran oil has the highest smoking point, and really good for ya, and probably just as cheap as some high-grade olive oil, maybe a bit more... Thanks for this recipe! I will defiantly try it out sometime in my life. I wonder if I could substitute bread crumbs for flour, or something gluten-free.
Beautiful 😊
Nice presentation and fancy Tkhs
I really love this.😍 well done
How was the “brown sauce” you added to the shallots, etc., made? Rather than mint in bread crumbs, why not garlic run through a garlic press?
Como puedo hacer the brown sauce? Recipe please!! Gracias!
beautiful.
I am no Escoffier. I am ordinary Joe. 1. Costco lamb rack. 2. a. garlic salt b. pepper 3. chopped rosemary. 3 A good hot gas grill. / Sear until kinda black on both sides. Take the rack off the heat or off the flame on the grill with the lid down, until you get your desired done-ness. Of course rare is optimal. Let me tell you, lamb rack is the best meat value at Costco. With a hearty Pinot, it does not get better than that. Don't waste your money going out.
good video pal
Now i can see why it can take 2 hours to get a meal on the table in some cafes. potatoes look good but they would be COLD very nice it
looked very good like you say too red
What is brown sauce ? If not available what is the best alternative? Thank you :)
❤😊
Hello what hapend if i am noy able to trim as much and i just cook it? the only lamb i found us not trim at all and i never dine it so i am not sure it will look as good.
what is the oven temperature and for how long for medium rare?
May I know what do u do wif the leftover trimming ?
You are De Bi De really!
Good video i bet it tasted good, yes better cooked longer rather than being red like some chefs present it
Video great, plating beautiful. Thank you, only 1 question, how do you keep the vegetables and potatoes hot while your waiting on the lamb?
He had the mash in the tube wrap in a towel
Can you turn the left over bread crumbs into a loaf of bread again to make rack of lamb flavour toast?
Isn’t that a bit much for one serving?
Breadcumbs ?? Lamb is a high quality tasting cut of meat --- it don't need breadcrumbs !!! Baaahhaaad idea !!! But I skipped thru it, and your final plating I must say looks extraordinary !!! If in front of me I think Id be eating lamb chops w/ bread crumbs !!!
What do you use to clean your cutting board? Great video!! Thanks.
good good good
oh my rack of lamb
....YOU'RE WASTING A LOT OF MEAT, LEROY..1
Freeze it and use it later for gravies or ? ? ?
Do not use bread crumbs because the crumbs will burn before the meat is cooked.
lol cooking a rack of lamb in a toaster oven
Not egg wash; pat softened butter on lamb, then pat bread crumbs on the lamb, much better than egg wash.
I think that the brown sauce was either beef broth or Demi glacé...which is veal broth...but idk I’m not a professional
Fatimah X demi glace is an expansion from the brown sauce (espagnole)
Wow!!!
You have to roll up your sleeves
why only mustard on just the one side
I only put mustard on one side so that the bread crumbs will stick, but if you want you can also put mustard on the bottom.
Really? After you carefully created a nice pan jus with Marsala you destroy it with a metric ton of demi-glace? Why? And nothing against novel cuisine, but the pairing with bread crumbs, mashed potatoes, carrots and green asparagus is just... dreary.
If you cook the lamb rare, could you plate it ahead of time and warm it in a hot oven without the lamb bleeding into the potatoes?
Beryl Morton don’t cook them too far ahead or I think them warm in the oven may make them over cook
Why do u want to spent some much time making the brown sauce ?should focus on the lamb rib
Good... the video could be reduced to 3 minutes
Just keep scraping away until you have just the bones left. Then throw them bones to your dog. All done.
why don't you move that rack of lamb around a little bit more before you covered it?!?! Leave the thing go.
EXCUCE ME, BUT YOU'VE JUST DESTROYED A NICE PIECE OF RACK O' LAMB, CHEF, YOU'RE FIRED...!
And why did you use a toaster oven lol should just put it in the oven.....
Anytime I see anyone trimming the fat off of rack of lamb or prime rib, gets an automatic dislike & click on "Do Not Recommend Channel"!🙄 WTF is wrong with you people?😮
Dude that rack of lamb didn't do anything to you.
You can tell he need to get more comfortable on making a video and still need some work in the kitchen..... EVERY CHEF SHOULD BE CONFIDENT AND AN ASSHOLE ! LOL REALAX LET THE KNIVES AND POT DO THE COOKING 😉 YOUR THE BOSS !!!
Would you stop saying nice nice nice.
OVERTRIMMED
boring & drawn out far to long thought he were going to mount the meat
RACK OF LAMB DESTROYED, I WILL NOT HIRE YOU TO COOK IN MY RESTAURANTE....!
Not a big fan