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Not much to it really. Ask your meat cutter to french the two racks of lamb
Joined: Dec 11, 2005
Posted to Thread #28815 at 7:08 pm on Jun 25, 2016
and tie them for you. I like to season with s & p, garlic powder, Drizzle olive oil on and rub it in, with rosemary, thyme. Place on rack on half sheet pan and roast 450° for 15 to 20 min, until internal temp is around 130 to 135. Remove from oven and let sit about 15 minutes before carving. I like to serve with roasted garlic mash potatoes, and either grilled or roasted fresh asparagus.
Notes: I have fresh rosemary and thyme in my garden, so I use that. Sometimes I like to stuff fresh garlic slices into the slits the meat cutter makes in the two racks so he can curve the meat into a circle.
Frankly, I think the individual racks of lamb are easier to work with, and taste just as good. But if a WOW presentation is what you are after, this is the way to go. Have fun!
Mint is also nice with lamb. I love that Cross and Blackwell minted lamb sauce and have used that sometimes and rubbed well into the racks. It is also great for a dipping sauce for the chops.
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Other messages in this thread:
- 28815. Crown of lamb? - Pam - 6:10pm on 06/25/16 (8)
- Not much to it really. Ask your meat cutter to french the two racks of lamb - KarenNoCA - 7:08pm on 06/25/16
- I aagree that lamb "lollipops" are really delicious. There is an Indian restaurant in - Charley - 11:54am on 06/26/16
- Racks? - Pam - 3:19pm on 06/26/16
- You can do it yourself. If you aren't going to make a "crown", just cut them in rib - Charley - 11:49am on 06/27/16
- Pam, Here is a very eye opening video by Alton Brown that you may find helpful..... [NT] [LINK] - GayR - 9:27pm on 06/25/16
- I love the idea of the bundt pan. I have never tried that. I like his comment about not stuffing - KarenNoCA - 2:03pm on 06/26/16
- If I understand the question, you have a crown, made up of two racks that are tied together. - Curious1 - 4:55pm on 06/27/16
- It is a crown (two racks, tied together, I think. - Pam - 7:35pm on 08/01/16