Rack of Lamb.....HELP!!?!


Question: I am planning a valentines day menu for my husband.
As of now I am planning to make parmesan puffs and strawberry spinach salad for starters, Rack of Lamb with a cherry glaze for our entree and then sauteed asparagus and mushroom ristotto for sides. Then for dessert we are doing a chocolate fondue with strawberries, pound cake etc... My only problem is....i have never prepared rack of lamb..and dont know anyone who has to help me... I am looking for all advice to make this a fool proof prep/dinner. Thank you! Serious Answers only!


Answers: I am planning a valentines day menu for my husband.
As of now I am planning to make parmesan puffs and strawberry spinach salad for starters, Rack of Lamb with a cherry glaze for our entree and then sauteed asparagus and mushroom ristotto for sides. Then for dessert we are doing a chocolate fondue with strawberries, pound cake etc... My only problem is....i have never prepared rack of lamb..and dont know anyone who has to help me... I am looking for all advice to make this a fool proof prep/dinner. Thank you! Serious Answers only!

Roasted Rack of Lamb

INGREDIENTS
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
Note

Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F

Wine Tip

Try with a California red wine like Cabernet Sauvignon, Merlot or Zinfandel.

Here ya go. This site is the best.

http://allrecipes.com/Recipe/Roasted-Rac...

Go to recipe zaar.com They have recipes where u could put in the ingredients & home cooks recipes with pictures. Its a good site because nothing is complicated.

Your menu sounds wonderful! Can I come, too?! :-)


Go to Food Network and search for recipes there. Type in "Ina Lamb" w/o the quotes and you should get a couple of good rack fo lamb recipes. I remember her making one w/ a parsley and bread crumb coating that looked fabulous!

RACK OF LAMB

INGREDIENTS
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard


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DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
Note

Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F





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I normally cook my lamb by first putting lots of garlic cloves inside it. U can start by poking small holes in it and putting in the garlic in different places, that subdues the gamey flavor that lamb sometimes tends to have. I follow it up by rubbing some butter on the lamb then i sprinkle it with salt pepper and lots of dried rosemary. I cover it with tin foil stick it in the oven at about 250 c for half an hour for the inside to cook, then i remove the foil and let it finish cooking and let it brown on top. I use the drippings and mix it with gravy and normally cook roast potatoes as well. I serve this with mint jelly / or redcurrent jelly or even cranberry will do too. I normally use a leg of lamb for this but any piece should be fine. Good luck with this and i hope u enjoy the feast that ur going to cook, it sounds delicious :)

http://www.foodnetwork.com/food/mh_lamb/...

http://allrecipes.com/Recipe/Roasted-Rac...

http://www.cooks.com/rec/search/0,1-00,r...

http://recipes.epicurean.com/desc_result...

http://www.forkandbottle.com/cooking/rec...

http://www.grouprecipes.com/s/rack-of-la...

http://www.fabulousfoods.com/recipes/mai...

i make it fairly frequently. (w/o cherry glaze - sorry.)
my very picky daughter likes it quite a bit, and other than cleaning up the pan after, it's not a lot of work. (my favorite feature.)
here's what i do.
unwrap it wash it, put it on a baking pan, with the arc pointing up.
(some will complain that i put the spices on the bone side. however, since i don't tend to eat all the fat anyway, it's not a serious problem.)
with my trusty ginsu knife, cut between each of the ribs, feeling the bones, and cutting between them.
i then put a pat of butter in each of the cracks, and sprinkle with salt, pepper, and garlic something or other.
i usually broil for a few minutes and finish baking around 350.
takes about 1/2 hour - maybe a bit less.
be sure not to broil too long, or you'll burn the ends of the ribs, which doesn't hurt the flavor, but it surely does mess up the natural handles. ;-)
if i put potatoes in first, i can have baked potatoes with them.

i know it's not what you're looking for, but it works well for me, and tells you what i go thru to cook them.
cutting them most, but not all, the way through first makes them easier to deal with when they're done, and provides access to the insides so the spices can penetrate a bit better.
(btw, my daughter says she likes my way better than mom's fancy way, but lordy, don't tell mom-i have enough trouble as it is ;-)

to prep a rack of lamb i would suggest going to a cmpetent butcher and having it done. it takes practice and is rather involved for explaining here.
if you are feeling bold her are a few hints for frenching a rack

1. look at the rack, there is a meaty roll at the bottom on the otside of the curvatutre of the ribs. at the end of this peice of meat cut with a very sharp knife across the rib bones just above the meaty part. sacrifice a little meat if you must
2. the top ( that is the side where the rib bones ave been cut off leaving bone ends with a thin coating of connective tissue etc) run the point of a very sharp knife down the inside curvature of each rib bone. do not cut between the ribs, you want to cut the connective tissue from top to bottom along each rib bone.
3. slip your fingers between each rib at the top end and firmly piull down towards the outside curveature of the ribs.
you are trying to TEAR the connective tissues and gristle from the bones using the cuts you made on the inside curve of the bones as perforations. with a little work it should tear free, save it for making a amb broth to use as a gravy.
4. take a peice of strong twine and wrap it twice around the first bone at the top of the meat. pull firmly to snug down the string and then pull the string of the end of the rib bone. you ae using the string to scrape the length of the bone to clea it off. repeat with each bone.
5. gently insert your fingers under the fatty layer on top of the meat and gently (GENTLY) tear the fat off the top of the meat. have a knife to cut any stubborn tissues away. you are now ready to season and roast it. us any recipie that strikes your fancy, the net is full of them.





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