Stuffed, Nice Rack of Lamb

dcarch7 d c f l a s h 7 @ y a h o o . c o m

9 years ago

Rack of lamb can be expensive, and there is not much meat on the bones.

Stuffing it makes the serving look bigger. :-)

Sous vide rack of lamb stuffed with shiitake stuffing.

dcarch

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Comments (8)

annie1992
9 years ago
I haven't learned to be a fan of lamb, although I keep trying, but Elery says that looks perfect and delicious. Is that a radish on the side?

Annie
Islay_Corbel
9 years ago
Looks lovely except those scary bones make it look like something from the planet Klingon!
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Everyone needs to get out a ruler and see what an inch really is. Most people I know can't estimate the thickness of a steak or chop very accurately. A full inch is about as thick as I ever see a steak or chop. That's pretty thick. But that's beside the point. In socks' situation I would pan fry the chops in a heavy pan or roast them in the oven at a high heat. My objective would be to get a nice browning on the outside and have them medium to medium rare. IMO, lamb which is no longer pink inside is unappetizing. Jim
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I just received this recipe from WmS: Roasted Leg Of Lamb Ask your butcher to bone and butterfly the lamb, which involves cutting the meat almost all the way through so it can be opened up to lie relatively flat, like a book. Our Green Pea Puree is the perfect accompaniment to the roasted lamb (see related recipe at right). 3 garlic cloves, finely minced 3 Tbs. chopped fresh mint 3 Tbs. chopped fresh oregano 2 Tbs. olive oil, plus more as needed 1 tsp. kosher salt, plus more, to taste Freshly ground pepper, to taste 1 boneless leg of lamb, about 4 lb., butterflied 2 Tbs. wild game demi-glace 1/2 cup chicken stock 2 Tbs. unsalted butter Preheat an oven to 350Â°F. In a small bowl, combine the garlic, mint, oregano, the 2 Tbs. olive oil, the 1 tsp. salt and pepper. Place the lamb on a work surface and spread the herb paste evenly on the meat. Roll up the lamb and tie with kitchen string at 2 to 3-inch intervals. In a roasting pan over medium-high heat, warm enough oil to coat the bottom of the pan. Add the lamb and brown on all sides, 4 to 5 minutes per side. Transfer the pan to the oven and roast, turning the lamb every 20 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130Â°F for medium-rare, about 1 hour. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Skim the fat from the pan and set over medium heat. Add the demi-glace and stock and cook, stirring to scrape up the browned bits from the pan bottom. Strain the sauce into a saucepan, set over medium heat and cook until thickened, about 5 minutes. Whisk in the butter 1 Tbs. at a time, and season with salt and pepper. Snip the strings and thinly slice the lamb across the grain. Arrange on a warmed platter and pass the sauce alongside. Serves 8 to 10. Williams-Sonoma Kitchen
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Nice ad.
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One of our favorite meals. Don't even look at the cost. We eat so frugal for the most part and eat seasonally whole fresh food what looks good and maybe lost leaders.... I never take meats out to come to room temp. I know everyone does, but I want it cold to avoid overcooking. Nice sear exterior, perfect inside. Since my new oven all has changed in temp and time. Instant read or my probe thermometer have been necessary at all times. We like lamb medium rare. I look for 115º interior. I check at 15 min at oven temp 375º. I place it on a sheet pan on a adjustable rack, (those cheap ones I have two of from who knows where). Not a deep roasting pan. Oven heat can circulate and 'roast' up off the sheet pan. Fat side up and I don't at all turn it. I do score the fat layer in a cross hatch where the bone meets the meat a bit. I put a tbsp of whole peppercorns in my spice grinder, pulse coarse, then a 1/4 cup of panko bread crumbs with some fresh rosemary and a pinch of salt. Pulse to combine...the rosemary has minor moisture so it blends fine with the panko. The panko stick better less coarse. Press the crumb with a bit of olive oil on the top fat side and into oven. (I save a couple tbsp of crumb mix for later) With this oven and much better even cooking, I no longer foil the bone tips. My old gas double oven had a higher top heat and would often burn them. Once rested out of the oven I cut into two ribs each, pat into the crumb both sides and into a buttered hot cast iron skillet for a few minutes, turn and sear the other side...nice sear medium rare ends and a bit of rare interior. Too rare it is chewy. Don't care for mint jelly. Usually mixed roasted root veggies and asparagus or, in season, a side of artichokes. Always a sautéed chard, kale, or collards with garlic chips.
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
9 years ago
Thanks Annie. I may be wrong, the lamb from Australia seems to be less lamby. May be you should try again. No, that is not a radish. That is a 1/2 radish. LOL!

Islay, thanks. The chops were less scary when served individually. The Frenched bones were cut short so that an elegant looking handle could be inserted so that the eater will not get his/hers figures greasy.

dcarch
jakkom
9 years ago
Actually, we find Australian/NZ lamb to be much gamier than US lamb. For a while we were being served lamb in restaurants that was almost indistinguishable from beef.

However, the "nose to tail" movement here is swinging back to lamb breeds that have that stronger flavor. We like it, but many Americans aren't used to it.

With any lamb, if you trim off all the visible fat and stick to the larger muscle cuts (chops and tenderloin), you will find the taste much milder. It's the fat that has the strongest flavor.

Dcarch, beautiful plating as always!
Islay_Corbel
9 years ago
I bet that meat was as tender and delicious as it could be. I've never cooked as you do but we stayed in a hotel last year that did and it was so good we're going back this year.
We don't get to pick them up and bite them over here!!! Deffo a knife and fork jobby.
ruthanna_gw
9 years ago
Your lamb looks so appetizing, dcarch, and perfectly cooked and plated.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
9 years ago
Thanks islay, Ruthanna.

Lamb is such a nice protein, I don't know why it is not very popular here in the US.

dcarch
plllog
9 years ago
I was surprised when I first learned how few people eat lamb anymore! There was nearly as much lamb as beef served at home, and it took me awhile to even learn to like beef stew, since stew was usually lamb. I don't much care for the "Colorado lamb" advertised on fine dining menus. It tends to be old and tough. The New Zealand lamb we get is much better.

DCarch, the lamb looks funny to me. I mean I know that's a fork sticking out of it, but the eye seems funny. Maybe from stuffing it? And the shark's tooth cut on the bones? I mean the plating is lovely, of course (though whatever you brushed the plate with makes it look like matzah--it looks nice, but I did a double take). I wish you'd tell us more about the things on your plates...

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Stuffed, Nice Rack of Lamb

Comments (8)

annie1992

Islay_Corbel

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Stuffed, Nice Rack of Lamb

Comments (8)

annie1992

Islay_Corbel

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dcarch7 d c f l a s h 7 @ y a h o o . c o mOriginal Author

jakkom

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plllog

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dcarch7 d c f l a s h 7 @ y a h o o . c o m
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
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