How do you make a rack of lamb?

Question

In details please...

Answer 1

2 racks of lamb (about 1.5lbs)
Marinade
4 tablespoons rosemary (fresh if possible)
4 cloves garlic (minced)
fresh ground pepper
1 cup olive oil
3/4 cup balsamic vinegar
1 small onion
1 lemon, juice of
1 tablespoon Worcestershire sauce
Glaze
1 cup honey
1 ounce Southern Comfort
1/8 cup crushed pecans

Combine marinade ingredients and marinade rack of lamb for a minimum of 4-6 hours prior to preparation.
Refrigerate, and turn ocasionally.
Combine honey and Southern Comfort in a preheated saucepan.
Bring the mixture to a boil then reduce heat while stirring constantly for about 10 minutes.
Add crushed pecans and reduce mixture to a thick syrup.
Preheat oven to 425 degrees.
In an ovenproof skillet, heat a tbsp of olive oil on medium and place the marinated rack of lamb, fat side down in the skillet and allow to cook for about 2 minutes (should be golden brown).
Pour the glaze liberally over the top of the rack of lamb, and allow to cook an additional minute, being careful not to burn.
Place the ovenproof skillet with the rack of lamb in the preheated oven, and cook until rare (about 18-25 minutes or 145-150 degrees F at the centre).
Remove from oven, and allow to stand for 5 minutes before serving.

Answer 2

RACK OF LAMB

1/2 rack of lamb, approx. 7 to 8 chops
Freshly ground black pepper
Salt to taste
1/2 tsp. thyme
1/4 c. Dijon mustard
2 to 3 garlic cloves, finely chopped, or garlic powder
1 stick butter, melted
1 to 2 c. bread crumbs

Have butcher "french" the rack of lamb for roasting. Cover ends of bones with aluminum foil to prevent charring. Sprinkle lamb with thyme, pepper and salt to taste.
Preheat oven to 400 degrees. Place meat in roasting pan and bake for 15 minutes. Remove from oven, cool to a handling temperature. Spread mustard over all meat surfaces, sprinkle with chopped garlic or garlic powder, and brush with melted butter.

Using fresh bread crumbed in food processor, not dried or seasoned crumbs, coat the meat well. Return to roasting pan and cook 20 minutes for medium-to-rare lamb chops. Allow to stand for five minutes before carving.

Serve with mint jelly, and fresh string beans and tiny new potatoes on the side.

Answer 3

roast rack of lamb
servings: 8

2 rack of lamb
1 t salt
1 t pepper
1 t thyme
2 t garlic
2 c brown veal stock
1/4 c garlic
1 c fresh breadcrumbs
1/3 c parsley
1 t unsalted butter

remove chine bone and separate rack into two halves
cutoff ends of bones with a cleaver or saw, reserve for soup
trim off excess fat from top of meat, leaving a thin layer place chine
bones into the bottom of a
roasting pan
place meat, fat side up, on top of the bones
season with salt, pepper, and thyme
roast @ 450 degrees for 30 minutes, until rare to medium-rare
remove from pan, keep warm, leave bones in pan
set pan over a moderate flame to caramelize the juices and clarify the
fat
pour off the fat
add garlic to the pan and cook for 1 minute
add stock and stir to deglaze the pan and dissolve the drippings
heat until reduced by half
strain through a chinois, reserving bones for stock degrease as needed
season to taste
spread the tops of the racks with the softened butter combine the garlic,
breadcrumbs, and
parsley as the persillade
pack the tops of the racks with the persillade
brown under the salamander
cut between ribs into chops
plate 2 chops per portion with 1 ounce jus
serve hot

Answer 4

you buy it from the butcher shop then cook it to you choice of method of cooking.