Volume 7, Issue 149 - December 23, 2004

Hello Recipe Club,

Today lets talk about lamb for a bit. It seems to me that lamb is one of those meats people either love or do not! I am one of the people who love lamb. Most of the lamb one buys in the supermarket is domestic lamb. As a chef I have used both the domestic lamb and the imported lamb from New Zealand and Australia.

While most lamb is eaten in restaurants, I have found that it is 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 will 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 do not 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 do not recommend cooking lamb past medium as it tends to dry out, develop a stronger flavor and loose it's tenderness.

If you ca not 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 Jamison Farms 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: Exotic Meats

Here are a few recipes for you or you can click on this link to find several hundred other lamb recipes.
 

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Rack of Lamb with Mustard and Herb Crumb Crust

Makes 4 servings

Ingredients

4 1-pound racks of lamb, New Zealand
Mustard Coating, (recipe below)
Herb Crumb Topping, (recipe below)

Preparation:

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, do not 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.

Excellent with a Merlot or Cabernet Sauvignon/Merlot blend.

Mustard Coating

Use with herb crumb topping on lamb racks

Makes 4 servings

Ingredients:

1/2 teaspoon black peppercorns, crushed
1/4 teaspoon curry powder
1 teaspoon garlic, chopped
3 tablespoons Dijon mustard
3 tablespoons olive oil

Preparation:

Combine ingredients in a bowl and whisk until thoroughly blended.

Herb Crumb Topping

Use to top mustard-coated lamb.

Makes 4 servings

Ingredients:

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

Preparation:

Combine breadcrumbs and fresh herbs. Melt the butter in a non-stick sauté pan, add garlic and sauté for two minutes. Add herbed bread crumbs and toss in a pan for 2 minutes over medium heat. Do not brown the crumbs.

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Lamb Chops with Blackberry Sauce

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.

Makes 4 servings

Ingredients:

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

Preparation:

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 to 8 minutes).

Transfer the chops to a serving plate to rest for 3 to 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.

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Rice and Sun-dried Cranberry Pudding

A classic New England recipe.

Ingredients:

1 cup rice, cooked
1/2 cup butter, melted
1 1/2 cups milk
3/4 cup sugar
1 teaspoon vanilla
2 egg yolks
1/2 cup sun dried cranberries

Preparation:

Preheat your oven to 350 degrees F.

In a large bowl, combine all the ingredients well. Pour the mix into a lightly greased baking dish. Bake until the pudding is firm, about 40 minutes.

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