Bones_ Recipes, History, and Lore - Jennifer McLagan [51]
4. Return the rack bone side down to the pan and roast for 15 to 20 minutes, or until the internal temperature registers 135°F (57°C) on an instant-read thermometer. Let the rack rest, loosely covered with aluminum foil, for 10 minutes; the temperature will rise to 140°F (6o°C) for medium-rare.
5. While the rack is resting and remembering that the handle will be very hot, discard the fat from the pan. Add the wine and bring to a boil, deglazing the pan by scraping up the browned bits from the bottom. Add the stock and boil for 3 to 4 minutes, until the sauce is reduced and syrupy.
6. Carve the rack into individual or double chops to serve with the sauce.
Variations
ο There are endless variations to this recipe. Always begin by browning the rack, or racks, in a pan. You can then simply roast them plain, or with various coatings. If roasting several racks and they won’t fit in your frying pan, transfer them to a roasting pan.
ο Brush the lamb with Dijon mustard and sprinkle with chopped herbs such as rosemary, thyme, or parsley, or a mixture. You can also mix the herbs with fresh bread crumbs and minced garlic, and moisten with olive oil, then pat the mixture onto the mustard-brushed racks.
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Carving Rack of Lamb
Lamb racks are usually carved down between the bones to serve, a simple task if the chine one has been removed by the butcher.
Frenching
The term frenching refers to the technique of removing the meat and fat from the bones of a cut of meat, usually rib bones. The cleaner the bones, the more impressive the cooked rack or chop will look. Your butcher will do this for you.
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GUARD OF HONOR OR CROWN ROAST
For serious lamb lovers, there are two special-occasion roasts that your butcher can prepare for you. They are best made with two racks from the same animal, so give him plenty of notice.
A guard of honor roast is two racks placed together so their bones interlock, fat side out. The alternating crossed bones resemble the crossed swords of a military guard of honor. The racks are then tied together with string so that they maintain their shape during cooking.
For a crown roast, the two racks are stitched together at one end, then curved, bone side out and fat into the center, to form a crown or circle shape; they are sewn at the other end to secure them. Unlike a pork crown roast (page 70) the center of the lamb is not filled with a stuffing, because it would not have enough time to cook. Rather, a piece of crumpled aluminum foil should be placed in the center before roasting so that the roast holds its shape. Once it is cooked, though, the center of the crown roast can be filled with cooked vegetables. Before cooking, protect the tips of the bones of either of these roasts by covering them with strips of aluminum foil.
Season the roast with salt and pepper, olive oil, and fresh herbs. Roast at 450°F (230°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C). Cook for 30 to 45 minutes longer, or until the internal temperature registers 135°F (57°C) on an instant-read thermometer. Allow the roast to rest for 10 minutes, loosely covered with aluminum foil, before carving. The temperature will rise to 140°F (60°C), or medium-rare.
Make a simple sauce by discarding the fat from the roasting pan and adding 1 cup (250 ml) dry red wine. Bring to a boil, deglazing the pan by scraping up the browned bits from the bottom. Continue to boil until the wine reduces by half, then add 1 cup (250 ml) Lamb Stock (page 95) and continue to boil until the sauce thickens slightly. Season with salt and pepper, strain, and serve. Remove string from roast and carve between the bones like a rack.
Lamb Chops with Caramelized Leeks
When dinning with friends in a trendy Melbourne restaurant, I was surprised to see crumbed lamb chops on the menu. Not very hip, I thought, recalling