Rack of Lamb with Tom Colicchio | MEATER
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- Опубліковано 19 сер 2024
- If you want to make a dinner that will impress your guests, or even just yourself, you can never go wrong with a rack of lamb. Lamb racks are already so exquisite and bursting with flavor, but this recipe is on a whole new level of elegance because it was created by Top Chef’s very own Tom Colicchio. Get ready for herbed, buttery, spicy, fatty goodness. It's lamb-azing, game on.
Ingredients:
Black pepper
Salt
1 tbsp of smoked paprika
1/2 tsp of chilies
1 tbsp of olive oil
1/2 cup of harissa
1/3 of entire garlic knob, (horizontally sliced cross-section)
4 sprigs of rosemary
1 bunch of thyme
1 stick of butter
Doneness:
137°F - Medium rare (higher end)
Serving size:
3-6 meat lovers
Instructions:
1. Pregame.
Preheat your oven to 350°F. Grab a bowl and all your spices (salt, pepper, paprika, and chilies) and mix them together to create the spicy rub that will make this the best lamb you’ve ever had.
2. Salt and sear.
Set the rub aside and salt the lamb generously. Drizzle a pan with olive oil and heat it up for searing. Keep the heat at low-medium for a light sear. The goal is to give this lamb a little tan, not a burn.
3. Layer flavor.
After lightly searing all sides of the lamb, add garlic cloves, rosemary, and thyme to the pan and sear for another 2 minutes.
4. Probe the meat. Set up the app. Pop it in the oven.
Insert the probe into the center of the thickest portion of the lamb, avoiding any bones. Remember that lamb is HOT, so be sure to handle it with a pair of MEATER mitts on 😉. Set up the cook in the app to an internal target temperature of 137°F, which is on the higher end of medium rare. Place the pan with the lamb rack into the oven and chillllll.
5. Make it butter.
After about 8 minutes, remove the pan from the oven (with mitts on), and throw in the butter. Baste the lamb with the melted butter until it's evenly coated, then put the pan back in the oven.
6. Don't miss-a the harissa.
Once the cook is in its last 5 minutes, remove the pan from the oven again (with mitts on, of course), and spread harissa all over the lamb rack. Generously coat it with the spice rub you previously made, then place it back in the oven.
7. Final touches.
When MEATER notifies you, take the lamb out of the oven, baste with the melted butter for a few seconds, then rest the lamb rack on a cutting board or resting rack. While that’s resting, why don’t you go ahead and rest too.
8. When resting is complete, slice that bad boy open, plate it, sprinkle with some finishing salt and a few drizzles of harissa. Now, you’re a chef.
For more delectable dishes, check out our blog for more recipes! meater.com/blo...
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The dog is also connected to the meater and arrived at the same time.... how cool.
Gotta love dogs. 🥰
Stunning as always Tom, thank you! Like you, I luv my Meater, priceless!!!!!
Happy cooking, Bill!
That was yummy! Easy peasy lamb squeezy
This guy's a grub
looks incredible Chef Tom!
Thanks for watching, Brie! 🙂
This dude knows what he is sayin for sure
Thanks for watching, Diego! :)
Can you leave MEATER inserted while pan frying a steak? Well, I guess you can seeing as you just did with the lamb. That does it! I'm buying a Meater! Do you have a video on the best way to pan fry a steak?
Hi there! We love to use the reverse-sear method, check out this video here :) ua-cam.com/video/did82j1kzoY/v-deo.html
You are an excellent chef but lamb tastes like ass. Try elk, bison, beef or pork. Looking forward to those.
You're right! Not a lot of people are a fan of lamb because of the gamey taste. It also depends on how the dish is prepared. If it's prepared correctly, it might just knock your socks off. 😉
@@MEATER I've had it several ways. I gave up on it for way better meats. I don't like whitetail deer either but I love elk. Who knows ???