Rack 2.0 Because You Asked
So people ask me all the time if I just spend oodles of cash on my meals. Nope. This one probably cost me less than $20.00, most of the stuff I already had. Not cheap, but as much as you would spend going out to sit down to dinner which is the way it should be.
The stuff: Double rack of lamb (which is about a half pound)
Basil (fresh)
Mint (fresh)
Panko
Plain yogurt
Small fennel bulb
Four small creamer potatoes
Maybe a half dozen fresh thin green beans
A rack of lamb has a "bone" flat side and a "meat" flat side. The end of the rack opposite the frenched bones is where most of the meat is in a tenderloin shape. That is the good stuff. The flat side of the rack where the meat is will also have a layer of fat over it. Trim the fat off of the flat side of the rack if there is any excess but don't trim it down to the meat. You want to leave a thin layer - some people leave all of it. Score in a criss cross pattern both sides of the rack. Score the connective tissue on the bones of the rack and score through the fat on the other flat side but be careful not to go through the meat.
Chop the fresh mint and basil leaves leaving out the stems. Mix some of the yogurt with a portion of the mint and basil mixture reserving some of the herbs for later. Slather your rack with a think layer of the yogurt/basil/mint mixture and cover it allowing it to marinade for a few hours.
Take the chopped mint and basil that you reserved and add it to about a quarter cup of panko, some salt, some pepper, half hand full of grated parmesan. Put the panko mixture in a food processor with a half teaspoon of yogurt and blend well. You should end up with very fine bread crumbs that are a very bright green color. Since the yogurt is in here, probably best to do this right before you use the bread crumbs.
You never want to cook meat right out of the fridge so take the rack out and allow it to come towards room temp for about 30 minutes. Remove any excess yogurt and salt and pepper the rack which is what gives meat that crispy brown sear color. Drop the rack in a pan with some oil (not olive oil) flat side down/bone side down/tenderloin side down with the bones up so that each side gets a quick sear for a minute or so to get some color. Place the rack on a pan in an oven at 400 bone side up for about 8 minutes and then remove it from the oven.
Coat the flat side and tenderloin side with the bread crumbs and return the rack to the broiler for a couple minutes to brown and crisp the crumbs. I do top rack with the oven door open to keep an eye on it as the goal is not really to "cook" it much more. Lamb is best medium rare which is about 130 degrees - this might not be for everybody. Overcooking sucks and makes it tough so if you can't take the appearance opt for the hamburger instead. After the crumb coating is crisped and browned remove the rack from the broiler and let it rest for about 4 minutes before you cut the chops. You should have tender red chops with a nice crisp/herb coating.
Potatoes: I just sauted the potatoes with some olive oil and chopped fennel finishing it with some grated parmesan/salt/pepper.
Beans: Quick saute in olive oil with salt.
The stuff: Double rack of lamb (which is about a half pound)
Basil (fresh)
Mint (fresh)
Panko
Plain yogurt
Small fennel bulb
Four small creamer potatoes
Maybe a half dozen fresh thin green beans
A rack of lamb has a "bone" flat side and a "meat" flat side. The end of the rack opposite the frenched bones is where most of the meat is in a tenderloin shape. That is the good stuff. The flat side of the rack where the meat is will also have a layer of fat over it. Trim the fat off of the flat side of the rack if there is any excess but don't trim it down to the meat. You want to leave a thin layer - some people leave all of it. Score in a criss cross pattern both sides of the rack. Score the connective tissue on the bones of the rack and score through the fat on the other flat side but be careful not to go through the meat.
Chop the fresh mint and basil leaves leaving out the stems. Mix some of the yogurt with a portion of the mint and basil mixture reserving some of the herbs for later. Slather your rack with a think layer of the yogurt/basil/mint mixture and cover it allowing it to marinade for a few hours.
Take the chopped mint and basil that you reserved and add it to about a quarter cup of panko, some salt, some pepper, half hand full of grated parmesan. Put the panko mixture in a food processor with a half teaspoon of yogurt and blend well. You should end up with very fine bread crumbs that are a very bright green color. Since the yogurt is in here, probably best to do this right before you use the bread crumbs.
You never want to cook meat right out of the fridge so take the rack out and allow it to come towards room temp for about 30 minutes. Remove any excess yogurt and salt and pepper the rack which is what gives meat that crispy brown sear color. Drop the rack in a pan with some oil (not olive oil) flat side down/bone side down/tenderloin side down with the bones up so that each side gets a quick sear for a minute or so to get some color. Place the rack on a pan in an oven at 400 bone side up for about 8 minutes and then remove it from the oven.
Coat the flat side and tenderloin side with the bread crumbs and return the rack to the broiler for a couple minutes to brown and crisp the crumbs. I do top rack with the oven door open to keep an eye on it as the goal is not really to "cook" it much more. Lamb is best medium rare which is about 130 degrees - this might not be for everybody. Overcooking sucks and makes it tough so if you can't take the appearance opt for the hamburger instead. After the crumb coating is crisped and browned remove the rack from the broiler and let it rest for about 4 minutes before you cut the chops. You should have tender red chops with a nice crisp/herb coating.
Potatoes: I just sauted the potatoes with some olive oil and chopped fennel finishing it with some grated parmesan/salt/pepper.
Beans: Quick saute in olive oil with salt.
posted by Booster MPS at
3:57 PM
4 Comments:
That all sounds (and looks) gorgeous!!! Shame Bea doesn't eat red meat but I may just make it anyway.
And eat hers too.
:-)
I need to get a Boostah for one of my fishing trips these days! Lamb looks fantastic as always mate.
kinda makes that generic store brand strawberry poptart i had for dinner even THAT much more pathetic.
I don't understand why people don't cook. It is cheaper and better than most prepared "meals." It just isn't as fast.
I'm not near as fancy in the kitchen, but tomorrow in your honor I will be making braised lamb shank.
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