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Lamb rack: how to cook? Video recipe
Lamb rack is one of the most expensive cuts of meat. It consists of eight delicious ribs, carefully freed from fat. Kare is prepared as a whole or divided into separate “cutlets”. It is important to remember that tender lamb meat should not be overcooked so as not to lose its extraordinary delicate taste and delicate aroma.
Lamb rack marinated in herbs. Recipe
Delicate lamb is often marinated in spicy herbs that delicately set off its delicate taste.
You will need:
- 2 rack of lamb, 8 ribs each
- ¼ cups and 2 tablespoons olive oil
- 4 garlic cloves
- 6 sprigs of rosemary
- 6 sprig of thyme
- salt and freshly ground black pepper
A lamb’s ribcage, cut on one side only, is called a “double bob”
Carefully clean the protruding rib bones from pieces of meat and tendons with a small sharpened knife. Cut each square in half so that there are 4 ribs in the cut. Peel and chop the garlic cloves. Remove the leaves from 2 sprigs of rosemary and chop them with a wide, sharp knife. Combine ¼ cup olive oil, rosemary, thyme leaves, and garlic in a large bowl. Put the lamb there and roll well in the mixture, season with salt and pepper, wrap the bowl with cling film and leave in a cold place overnight.
Thoroughly remove the marinade from the square. Preheat oven to 200 ° C. Heat 2 tablespoons olive oil in a large heavy skillet. Place the loaf with the fat side down and cook until golden brown for 5-7 minutes. Place in a baking dish, toasted side up and bake for 20-30 minutes. Serve garnished with the remaining rosemary.
Lamb rack in mustard glaze. Recipe
In addition to herbs and garlic, many other spices are combined with lamb. For example, Dijon mustard.
Take:
- 2 rack of lamb
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary leaves, chopped
- 1 clove garlic
- ¼ teaspoon each of ground black pepper salt
- balsamic vinegar and sprigs of fresh rosemary for serving
Prepare the mustard frosting by whisking the mustard, lemon juice, vegetable oil, rosemary, garlic, salt and pepper. Place the lamb in a shallow dish, brush with icing, cover with cling film and refrigerate for 30-60 minutes. Place the rats, fat side up, in a roasting pan, pour the remaining marinade in a bowl and bake at 230 ° C for 10 minutes, then lower the temperature to 160 ° C and cook for another 30-40 minutes. Cover the finished rack of lamb with cling foil and rest for about 10 minutes. Cut into portions so that each portion has two ribs and serve sprinkled with balsamic vinegar and garnish with rosemary.