Roast Rack Of Lamb
Laurie Said:
Whats the best way to cook a small rack of lamb and roast veg ie. seet potato, potato, and pumkin?We Answered:
The hoven is just the perfect way.First I suggest you to marinate your lamb: put it into a bag with extra virgin olive oil, thyme, salt, pepper, half an onion (or 2 scallions).
Clean your veg ie, boil them in salted boiling water and when cooked, drain them and put them into a pan with extra virgin olive oil, a nod of butter, sage, salt, pepper, 5/6 cloves of garlic and put the pan in the already hot hoven (30 minutes, 190 degrees)
Then, in the same hoven, at the same temperature, cook the lamb with all the juices of the marinate and some cloves of garlic.
Susan Said:
how much weight is lost in the roasting process of meat like rack of lamb?We Answered:
Dry roasting or wet roasting? A rack has ribs and some roasts don't, makes a difference. The answer, 15%Margaret Said:
Could i add peppers to this recipe?We Answered:
That would probably be delicious with peppers. I say go for it.Bryan Said:
ok people, i have to prepare 3 differant types of meals for work xp in a restaurant...?We Answered:
Very sophisticated palate; nice ideas as well. I would only change a few things for these reasons (and some aren't changes at all)...On the beef, head more for the mid-rare than actual medium. (take it off mid-rare and rest it 10 minutes; it'll be exactly where you want it.) Chervil can be "iffy"; people either love it or hate it. Be subtle if you use it, and finish w/ unsalted butter.( I've had success w/ a red wine/dried cherry/demiglace reduction with beef - you can also sub. a not-too-sweet port for red wine.)
The salmon dish sounds good - but do you really want to really do that to a perfect salmon filet? Really? I think of fish cakes and crab cakes as a way to stretch ingredients or enhance less-than-perfect product. I do like the balsamic asparagus. You could roll it in proscuitto and grill it until it crisps for a little extra razzle-dazzle; also if you do choose to go with a fillet, it will add a bit of fat to the final plate, and proscuitto and salmon taste gooooood together. The lamb course you're suggesting repeats the first course if you go w/ your first ideas on both: both are cooked in a red wine reduction, so you don't want to do that. A mustard/horseradish/garlic/breadcrumb is really nice on a rack of lamb, or you could keep the lamb as you've got it and do something different for the beef sauce. I LOVE the sides you've got w/ the lamb, though, and by the way, Rosemary/oil would be perfect on the mustard-crumb lamb combo.
All in all, you've got ideas that are sound and delicious; you just want to re-think a few things maybe.
Billie Said:
Food network.com?We Answered:
go to www.recipezaar.com, i'm sure you'll be in luck there....free and plentiful site!Bruce Said:
how to french cut a rack of lamb or rib roast?We Answered:
Here's how to do it.If the rack has not been trimmed,chop off the thin ends of the rib bones.
1. Trim off the skin and excess fat from the rack of lamb, leaving a thin even layer of fat covering the meat.
2. Turn the rack over so that the fat side is underneath, then cut between and around the end of each rib to separate the ribs and backbone.
3. Cut the bones away from the meat, freeing the ribs from the backbone. Remove the backbone and leave the ends of the ribs in place.
4. Hold back the meat and rib ends, then cut off the strip of fat and nerve remaining when the backbone is removed.
5. Cut between the tops of the rib bones, about 2cm down the rack. Cut away all fat and meat leaving the ends of the bones clean.
6. Lightly score a neat criss-cross pattern in the fat to allow the fat to drain off as it melts and the seasonings to penetrate the fat and meat