A rack of lamb or carré d'agnea, is a special cut of meat consisting of 16 ribs or chops. This cut comprises the most tender part of the lamb. Needless to say, cooking it is going to be a slightly long process. This type of cooking may be a bit expensive and moderately difficult, but it is also very delicious and rewarding. It can be prepared during special occasions.
- Lamb Racks, 1
- Olive Oil, 4 tbsp.
- Dijon Mustard, 2 tbsp.
- Fresh Parsley, (chopped) 2 tbsp.
- Unseasoned Bread Crumbs, ½ cup
- Dried Garlic, (chopped) 1 tsp.
- Salt and Pepper, as per taste
- Clean out the rack and trim the fat around it. The fat is unusable and will spoil the flavor of the meat. Preheat the oven up to 450°F. While that is happening, take a big bowl and mix bread crumbs, garlic, salt, pepper, and rosemary. Add salt and pepper to taste. It is always recommended to use powdered pepper instead of pepper corns, as they blend with the other ingredients easily. Add 2 tbsp. olive oil to it. Mix the ingredients.
- Take another 2 tbsp. of olive oil and pan fry the meat on an oven-proof skillet, on a high flame. This part especially, requires diligence because you have to ensure that the meat is evenly browned and not burnt. And since, you are roasting it on a high flame, keep on checking it after regular intervals. It will take about 1 - 2 minutes for the dish to get the right color.
- Take the lamb off the skillet. Drain the excess oil using some tissues. Let it cool for some time and dab some mustard on its surface. Once cooled, cover it with bread crumbs and spices. Roll it in the mixture and make sure that a thick coat of the mixture spreads evenly across the entire surface.
- Before placing it in the oven, cover the bone with some aluminum foil to ensure that it does not get burnt. Place the lamb in the center of the preheated oven to ensure that it is cooked evenly from all sides. Make sure that it is placed 'bone-side-down'. Cooking it will take about 20 minutes if the meat is rare, or 25 minutes if medium rare. Check for 'doneness' with a thermometer every 10 - 12 minutes and ensure that it is cooking at the right temperature and getting a flaky texture.
- Once ready, take it out and let it cool down. After the meat has sufficiently cooled, carve it.