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A Frenched rack of lamb is one that has been fashioned to an elegant finish. Trimmed of all its excess fat, sinews and bones are left with a thin layer of fat on the top side for flavour and three clean little fingers of bone poking out of the meat, but unattached other than still being embedded in the meat. If cooked right, this is one of the best meat dishes you will ever taste.
Expensive to purchase, but very easy to make, rack of lamb is up there as one of the quintessential chefs’ dishes. Its successful production is as satisfying to the chef as it is to the lucky punter who orders and consumes it.
I picked up this popular Gordon Ramsey recipe off the internet. An easy to follow video accompanies the recipe.
Ingredients:
- Frenched rack of lamb (about 200-plus grams per person)
- Coarse salt and coarsely ground black pepper
- Splash of olive oil for fry pan and another for panko-herb coating
- French mustard for brushing
- Panko breadcrumbs
- Bunch of thyme plucked from stems
- Large bunch of parsley
- One sprig of rosemary leaves
Method:
Liberally sprinkle salt and pepper on all sides of the lamb and add a splash of olive oil in a frypan. When hot, sear the lamb on all sides, ensuring it is well browned. Place the lamb, still in the frypan, in a preheated 200°C oven and roast for seven to eight minutes.
While roasting, prepare the herb and panko coating. Put 500 g of panko into a food processor, add the parsley, thyme and rosemary and pulse until it turns a lovely green. Add a small splash of olive oil, pulse again a few times and it’s ready for use.
Remove the lamb from the oven, place on a cutting board and brush all sides liberally with French mustard. Roll the lamb in the herbed panko, ensuring all sides of the meat are well coated, then return to the oven for another three to five minutes, depending on size. Remove from the oven and let the meat rest for at least five minutes before serving with tasty side dishes of your choice.
Beats grilled lamb chops any day.
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