How do I cook a frenched rack of lam?

Answer 1

rub with oilive oil, garlic, sea salt and your fav herbs, rosemary, sage, thyme. Put into a roasting dish, oven at 200 degrees, pop lamb in and reduce oven temp to 170 degrees, rost 35-40 mins, takeout cover with foil rest 20 mins while sorting plates, sauce and vegetables, carve 3-4 ribs per person, good with mint relish or salsa verde

Answer 2

Frenched Rack of Lamb with Herbs and Bread Crumbs
Serves 2
Total preparation time: 2 hours

INGREDIENTS
1/4 cup plus 2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
2 medium cloves garlic, roughly chopped
1/2 teaspoon fresh rosemary, chopped
1/4 teaspoon freshly ground pepper
1 (24 oz.) Frenched Rack of Lamb
1/2 cup fresh bread crumbs
1 tablespoon unsalted butter, melted

DIRECTIONS
1. Combine the olive oil, mustard, garlic, rosemary and pepper to form a paste. Brush the mixture all over the rack of lamb. Let rest in refrigerator for at least 1 hour. Remove from refrigerator 15 minutes before roasting. Preheat oven to 375° F.

2. In a small heavy skillet, heat the remaining 2 tablespoons of olive oil over high heat. When the oil is very hot, brown the lamb, forming a crust, about 5 minutes per side.

3. Rapidly spread the bread crumbs over the top of the rack and drizzle with the melted butter.

4. Immediately place the hot pan in the oven. Roast until an instant-read thermometer inserted in the thickest part reads 135° F, about 12 minutes.

5. Transfer the rack of lamb to a serving platter or carving board. Let rest 5 to 10 minutes before slicing. Slice in between the bones, forming either single or double chops.

Answer 3

Oh Jamie Jamie Jamie -

This is my favorite thing to cook - so impressive to guests!

1. Marinate in red wine, rosemary (fresh if you can get it)
and garlic - smash the cloves to release the oils.

2. Let it marinate overnight if you can in the fridge - in one of those ziplock baggies - large.

Now there are several things you can do from there, but my favorite is to coat the outside with a dijon mustard and olive oil mix - salt and pepper too.

3. Sear in an over proof pan over med hi heat, until the fat cap is browned.

4. Stick it in a preheated 400 degree oven for about 30 minutes - it really depends on how you like it, but lamb is best served medium rare.

5. Let it rest (with a foil tent) for about 10 minutes to let the juices re-distribute.

Then slice - if for two or three people you can slice them 1-2 chops apiece.

If in the oven the frenched bones start to get too brown - then cover them with foil.

It is soooooo very good.

Call me when it's ready k? I'll be right over....lol

Answer 4

JAMIE, TRY THIS WEBSITE, THEY HAVE A LOT OF GOOD RECIPES. landolakes.com