Rack of lamb my way
I am experiencing a desperate photo problem in that the photo upload portion of Wordpress will not work. Period. Rich, our Cornish IT wizard, is on vacation. I will post the photos to this and other posts as soon as it starts working again, promise.
This is a cut so rare in Italy that if I see it I buy it. It is not prepped as it is in other countries, so the frenching of the bones I did. I wasn’t so great at it, but what I couldn’t do was cut the backbone through. That would have made much more difference to the ease of eating it than frenching does.
I’ll bet you are missing Raul already.
I love rack of lamb, have used this same recipe for many years and because I ate it alone, the messy bit of the backbone wasn’t that big a problem.
Crumb mixture
preheat oven to 225°C or 450°F
fine, dry breadcrumbs, about 125 ml or 1/2 cup for each rack
1/2 teaspoon of herbed salt mixture
1 teaspoon of hot paprika or 1/2 teaspoon of cayenne or peperoncino in polvere
Mix those things together in a flat dish.
Take a generous amount of good, strong mustard in your hands and rub it generously all over the meaty part of a rack of lamb. Dredge the rack in the breadcrumbs, turning and pressing to get every part of the meat covered. Lay it on a cooling rack and let it dry for a while, perhaps 30 minutes.
Place the rack in a shallow pan and put it into the oven. It will take about 15 minutes to become medium rare.
3 comments October 1st, 2008
