order before 12pm-midday for next day meat delivery | Aussie Meat donates 5% of it profit to HK charities | Account | Referrals | Redeem

|NEWSLETTERS

order before 12pm-midday for next day meat delivery | Aussie Meat donates 5% of it profit to HK charities | Account | Referrals | Redeem

|NEWSLETTERS

How to prepare Classic Rack of Lamb?

by Aussie Meat August 08, 2020

Classic Rack of Lamb | NZ Premium Grassfed 2 Lamb Racks Cap Off Frenched | Meat Delivery | Seafood Delivery | Butcher

Buy Product(s): NZ Premium Grassfed 2 Lamb Racks Cap Off Frenched

Preparation:

Preparation Time: 1 hrs 40 mins

Cooking Time: 25 mins

Serving: 3

Ingredients:

  • 1 or more lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pounds for each rack, figure each rack feeds 2-3 people)

    For Each Rib Rack

  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 2 cloves garlic, minced
  • Salt
  • Pepper
  • 2 tablespoons extra virgin olive oil

Instructions:

  1. Rub rib rack(s) all over with a mixture of rosemary, thyme, and garlic. Sprinkle with freshly ground black pepper. Place in a thick plastic bag with olive oil.
  2. Spread oil around so that it coats the lamb rack(s) all over. Squeeze out as much air as you can from the bag and seal. Place in a container so that if the bag leaks, the container catches the leak.
  3. Marinate in the refrigerator overnight or at room temperature for 1 1/2 to 2 hours as the lamb is coming to room temperature in the next step.
  4. Remove lamb rack from the refrigerator to 1 1/2 to 2 hours before you cook it so that it comes to room temp. (If the meat is not at room temperature it will be hard for it to cook evenly.)
  5. Preheat oven to 450°F, arrange the oven rack so that the lamb will be in the middle of the oven.
  6. Score the fat, by making sharp shallow cuts through the fat, spaced about an inch apart. Sprinkle the rack all over with salt and pepper. Place the lamb rack bone side down (fat side up) on a roasting pan lined with foil. Wrap the exposed rib bones in a little foil so that they don't burn.
  7. Place the roast in the oven roast at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.
  8. Then lower the heat to 300°F. Cook for 10-20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium-rare. Remove from oven, cover with foil and let rest for 15 minutes.
  9. Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.
Posted by Aussie Meat and for this fabulous recipe, we thank Simply Recipes for the recipe link https://www.simplyrecipes.com/recipes/classic_rack_of_lamb/



Aussie Meat
Aussie Meat

Author

Aussie Meat is The Australian Meat Brand. We deliver Premium Quality Meat and Ocean-catch Seafood across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian and New Zealand farms jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.