First time rack of lamb success..
Discussion
Ok, just thought I'd share a little recipe which worked wonders over the weekend.
My wife and I got a glorious deep roasting pan, with a roasting rack (the contraption which stops your meat touching the tray) from our wedding gift registry, so we thought it'd be rude not to put it straight to use..
The recipe for the marinade is pretty simple:
3 tablespoons of grainy french mustard
3 tablespoons of olive oil
2.5 teaspoons of finely chopped fresh rosemary
4 finely chopped garlic cloves
0.5 teaspoons of thyme (I used dry thyme for ease)
A good few grinds of black pepper, and about half a teaspoon of salt
Mix it all up, into a lovely paste, and score diamonds into the fat on the fat side of the rack of lamb, and spread the paste generously on the fat.
Leave to marinade for a couple of hours under foil, and then roast, fat side up, on a high heat - 470 degrees F or so, for about 40 mins (for my rack),
or until the centre of the meat is about 150 degrees , for a nice pink centre.
Served it up with some boiled potatoes brushed with butter and chopped parsley, and some bacon wrapped asparagus (wrap 6 inch asparagus (about 6 of them) in some nice smoked bacon and roast under/next to the lamb for 10-12 mins).
Just thought I'd share, it's my old dear's recipe, my first rack of lamb experience, which worked perfectly, and it was wonderful with a nice bottle of cab. My wife shared the sentiments, despite not being the worlds greatest fan of lamb..
Hope someone puts this to use themselves, as it's completely foolproof, yet looks, smells & tastes the part!
Regards,
P
My wife and I got a glorious deep roasting pan, with a roasting rack (the contraption which stops your meat touching the tray) from our wedding gift registry, so we thought it'd be rude not to put it straight to use..
The recipe for the marinade is pretty simple:
3 tablespoons of grainy french mustard
3 tablespoons of olive oil
2.5 teaspoons of finely chopped fresh rosemary
4 finely chopped garlic cloves
0.5 teaspoons of thyme (I used dry thyme for ease)
A good few grinds of black pepper, and about half a teaspoon of salt
Mix it all up, into a lovely paste, and score diamonds into the fat on the fat side of the rack of lamb, and spread the paste generously on the fat.
Leave to marinade for a couple of hours under foil, and then roast, fat side up, on a high heat - 470 degrees F or so, for about 40 mins (for my rack),
or until the centre of the meat is about 150 degrees , for a nice pink centre.
Served it up with some boiled potatoes brushed with butter and chopped parsley, and some bacon wrapped asparagus (wrap 6 inch asparagus (about 6 of them) in some nice smoked bacon and roast under/next to the lamb for 10-12 mins).
Just thought I'd share, it's my old dear's recipe, my first rack of lamb experience, which worked perfectly, and it was wonderful with a nice bottle of cab. My wife shared the sentiments, despite not being the worlds greatest fan of lamb..
Hope someone puts this to use themselves, as it's completely foolproof, yet looks, smells & tastes the part!
Regards,
P
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