| Chef2Chef Recipe Club - Volume 1 Number 064 - December 13, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Good Morning Recipe Club. Today lets talk about lamb for a bit. It seems to me that lamb is one of those things people either love or don't! I'm one of the one's who love lamb. Most of the lamb one buys in the supermarket is domestic lamb. As a chef I've used both the domestic lamb and the imported lamb from New Zealand and Australia. I like them all. While most lamb is eaten in restaurants, I've found that it's just as easy to prepare a rack of lamb at home and it sure is impressive. The "Rack" is the section of meat extending from the shoulder to the loin and usually consists of 8 rib chops in one piece. A domestic rack will weigh about one and a half pounds where an imported rack can weigh from 8 ounces to 16 ounces. When buying a rack of lamb, check to make sure that the chine bones (backbone) have been removed. Some butchers will leave these on because they help hold the chops together, but it adds weight and you'll pay at the register. If the chine bones are left on, be sure that the bones have been scored so you can cut through them after they are cooked. Also look to see that the rack has been "Frenched". This term refers to the removal of the fat and bits of tendon that is around the bones of the rack. They should be clean and exposed to the eye of the meat. Roasting the domestic rack is actually quite simple and is done in two steps. Preheat your oven to 450 degrees. While the oven is heating, place a large heavy skillet on your stove and heat it on high. Season your lamb with a bit of salt and pepper and sear the lamb in the dry pan on all sides for about 4 minutes to get a nice brown color to it. Next transfer the rack to a roasting pan. Cover the bones with some foil so they don't burn away and place the rack in the center of your oven. Cook for about another 20 minutes to obtain medium-rare. The best way to tell the doneness is with a meat thermometer and remember that the meat continues to cook for an additional 4-5 minutes while it rests after you remove it from the oven. For rare remove from the oven when the roast is around 115 degrees, medium-rare 125 degrees and for medium, remove the roast at 135 degrees. I don't recommend cooking lamb past medium as it tends to dry out, develop a stronger flavor and loose it's tenderness. If you can't find a good rack of lamb in your town, here are a few links that will get you to some of the finest lamb produced. For the best domestic, natural lamb in the U.S. please visit http://www.jamisonfarm.com They produce the lamb that famous chef Daniel Boulud uses in his restaurant. For the best imported lamb racks from New Zealand and Australia visit these sites: http://www.turnernewzealand.com http://www.prairieharvest.com or http://www.broadleafgame.com Here are a few recipes for you or you can click on this link to find several hundred other lamb recipes. http://chef2chef.net/search/menuc.php?search=lamb If you have a lamb recipe that you would like to share with us, send it to me at dnelson@chef2chef.net If I use it in next weeks holiday recipes from our subscribers, you'll receive a free Chef2Chef baseball cap. Bon Appetit ----------------------------------------------------------------------- RACK OF LAMB WITH MUSTARD AND HERB CRUMB CRUST Serves 4 Preparation :40 Cook :20 Stand :35 Total 1:35 Ingredients 4 1 pound racks of lamb, New Zealand 1 MUSTARD COATING, (Recipe Below) 1 HERB CRUMB TOPPING, (Recipe Below) To prepare the racks for cooking, place them on a cutting board meat side up. The thin layer of fat over the ends of the bone and the edge of the eye is good. You will also notice a layer of silver skin over the top of this eye beyond the fat. This is not good. Cooking the rack with this silver skin on would cause the meat to curl as the skin shrunk, ultimately creating a tough piece of meat. Place a thin boning knife under the silver skin at one end and slide the knife, being careful not to remove any meat, towards the other end removing as much of the silver skin as possible. If a little is left behind, don't panic. Repeat with the other four racks. Once all four racks are cleaned, make tiny, lengthwise incisions along the length of the eye so the mustard will penetrate the meat somewhat during cooking. One half-hour before cooking, brush the top and ends of the meat liberally with the mustard coating and allow to set out at room temperature. Just before cooking pat the top and ends with the herb crumb topping. Place the racks on a pan MEAT SIDE UP in a preheated oven of 400 degrees for twenty minutes until the topping is brown and the internal temperature is 125 degrees (medium rare) at the center of the eye. Remove from the oven and let them rest for 5 minutes before serving. Serve with a baked stuffed potato and steamed spinach or beet greens. Excellent with a Merlot or Cabernet Sauvignon/Merlot blend. MUSTARD COATING Serves 4 Preparation :05 Cook :00 Stand :00 Total :05 Use with herb crumb topping on lamb racks 1/2 teaspoon black peppercorns, crushed 1/4 teaspoon curry powder 1 teaspoon garlic, chopped 3 tablespoons Dijon mustard 3 tablespoons olive oil Combine ingredients in a bowl and whisk until thoroughly blended. HERB CRUMB TOPPING Serves 4 Preparation :10 Cook :04 Stand :00 Total :14 Use to top mustard-coated lamb. 3/4 cup bread crumbs, plain 1/4 cup fresh parsley, chopped 1/2 teaspoon fresh thyme, chopped 1/2 teaspoon fresh rosemary, chopped 1/2 teaspoon garlic, chopped 3 tablespoons butter Combine breadcrumbs and fresh herbs. Melt the butter in a non-stick saute pan, add garlic and saute for two minutes. Add herbed bread crumbs and toss in a pan for 2 minutes over medium heat. Do not brown the crumbs. Source: David Nelson ----------------------------------------------------------------------- This year's Holiday Gift Ideas page has something for everyone on your list including yourself! You can find links to it all over the site or please just click the link below. Support the Chef2Chef vendors, they make all this possible! Happy Holidays from all of us. http://recipes.chef2chef.net/holiday-recipe-collection/ Today's Featured Vendors are: * Club Sauce says "The sauce is the art and the essence of fine cooking" Here you will find Asian and Stir Fry Sauces, Demi-Glace, Stocks and Broths, BBQ, Grilling and Roasting Sauces and wonderful condiments to compliment any dish. Your family will think you hired a chef to prepare that meal! * Kitchens Today has the "Top of the Line" for all your kitchenware and equipment needs. You'll find appliances, furniture, cutlery, espresso machines, peppermills, butcher blocks and so much more. http://recipes.chef2chef.net/holiday-recipe-collection/ ------------------------------------------------------------------------ LAMB CHOPS WITH BLACKBERRY SAUCE Serves 4 Every time you see fresh blackberries at the produce stand you should think of this recipe. Call your butcher and tell him to cut you 8 lamb chops and then share this recipe with him. 8 each lamb chop 2 tablespoons peppercorns, red, crushed 1/4 cup dry red wine 1/4 cup veal stock 1/4 cup blackberries, fresh 1 tablespoon unsalted butter If you don't have veal stock, get some here: http://www.clubsauce.com Season the lamb chops with crushed red peppercorns. In a hot skillet, brown one side of the chops, lower the heat, and cook the other side until done medium rare ( about 6-8 minutes ). Transfer the chops to a serving plate to rest for 3-4 minutes. Return the skillet to a high heat. Pour the wine into the pan and reduce by half. Add the veal stock to the reduced wine, bring to a boil, and allow the mixture to reduce for a couple of minutes. Add the blackberries and butter. Swirl the pan around so the butter melts evenly. Adjust the seasoning with salt and pepper to your liking and pour the sauce directly over the chops. Shopping Lists 4 1 pound racks of lamb, New Zealand black peppercorns, crushed Curry powder Dijon mustard Olive oil bread crumbs, plain Fresh parsley, chopped Fresh thyme, chopped Fresh rosemary, chopped Fresh garlic Butter 8 each lamb chop Peppercorns, red Dry red wine Veal stock 1/4 cup blackberries, fresh Unsalted butter ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |