serk wrote:
LIRR wrote:
so craving some rack of lamb!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Oh man I have never made a rack of lamb. I really should try it some time. I have loved it at restaurants, and it's not like I'm short on lamb meat
Got a good recipe you wanna share? Or better yet come show me how to make it?
Yes & yes [fallfest]!
so take a filet knife & poke it thru the center of the chop on the rack, going all they way thru it, spin the knife making a hole in the center, pull the knife out,,,,,
,,,,,,,,,,take "roasted red peppers"{roasted yourself is better, lightly coat peppers w/ olive oil, salt & pepper, put in a 350' over, cook to charred, place in a bowl & cover w/ plastic wrapped til cool, peel & deseed}, fresh mozz & fresh rosemary,,,,stuff them into the slit you made in the chops [over stuff is better then under stuffing],,,,,,
,,,,,,,,,,,paper towel dry the lamb, make sure its dry as this is the key to getting a great crust{on any thing b it chix or fish}, then chop up a bunch of fresh rosemary,sea salt & fresh ground pepper& coat the lamb heavy,,,,,
,,,,,,,,,get a sautee pan very hot, then add olive oil [its key 2 get the pan hot b4 u add the oil, so the oil don't burn], then brown the chop on all sides,,,finish in a 350' oven to temp,,,we love rare to mid-rare about 10mins
,,,,,,,,while the chops are in the oven, take the sautee pan deglaze w/ balsamic vin[use like a 1/4 cup & just let it reduce til it becomes like a syrup,,,,,when the chops come out of the oven, take the pan drippings & put them into the sautee pan, add butter, reduce,,,,
,,,let chops rest for like 5-10mins, cut,,,serve
,,,,,i to go w/ the chops i really love make "sun-dried tomato mash potatoes { basically chop of some SDT that have been saoking in some warm water,,,add them to your mashers
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