Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [284]
Rack of Lamb
There’s hardly anything more elegant than a rack of lamb, the tender eye of meat just below the exposed bones. Make sure that the rack is “frenched”—that the tendons and fat have been scraped from between the bones, leaving only the round eye of lamb loin visible. Leave the thin layer of fat on the round eye; it protects the meat as it cooks. Makes 6 servings
One of the four rubs that follow
Two 1¼-to 1½-pound, 8-bone racks of lamb, frenched
1 tablespoon olive oil
Mix one of the four rubs in a small bowl.
Coat the racks with the rub, massaging it into the eye of the meat and making a “crust.” Set the racks in a large baking dish, cover, and refrigerate for at least 2 hours or up to 24 hours.
Position the rack in the center of the oven and preheat the oven to 400°F.
If you’ve used the Mustard and Walnut Crust, proceed to step 4, place the rack in a roasting pan, and add 3 minutes to the roasting time. For the other three crusts, heat a large skillet, preferably cast iron, over medium-high heat. Swirl in the olive oil, then add the lamb racks bone side up. Cook until well browned, about 5 minutes, shaking the pan occasionally so the meat doesn’t stick.
Turn the racks over so that the bones arc against the pan and lift the meat up slightly. Place the skillet in the oven and bake until well browned, until an instant-read meat thermometer inserted into the center of the loin without the probe’s touching bone registers 135°F (our preference for medium-rare) or 145°F (the USDA recommendation), about 20 minutes.
Transfer the rack from the skillet to a carving board and let rest at room temperature for 5 minutes. To serve, use a large knife to slice between the bones, thereby separating the chops.
To grill a rack of lamb: Place a drip pan on one side of a gas grill; preheat the other side to high heat. Or build a high-heat, well-ashed coal bed in a charcoal grill, then use a grill rake or a cleaned garden trowel to push the coals to the perimeter of the grill so you can set a drip pan in the center under the grate. Lightly oil the grill grate with canola or olive oil, then place it 4 to 6 inches over the heat source. Place the racks herbed side up over the drip pan (indirectly over the heat). Cover and barbecue until an instant-read meat thermometer inserted halfway into the meat (but missing the bones) registers 135°F (our preference for medium-rare) or 145°F (the USDA recommendation), about 25 minutes. During prolonged grilling, the bones, especially if frenched, may burn; to help prevent this, place a thin sheet of aluminum foil between them and the grate. Transfer the racks to a carving board; let stand at room temperature for 5 minutes before carving between the chops to serve.
Four Rubs for Rack of Lamb
1. Garlic and Rosemary Rub
3 tablespoons olive oil
3 tablespoons minced rosemary leaves
2 teaspoons finely grated lemon zest
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 garlic cloves, crushed
2. Green Tea Rub
3 tablespoons canola oil
2 tablespoons green tea leaves, ground to a powder in a spice grinder, or 1 tablespoon powdered green tea (do not use instant green tea)
4 teaspoons ground coriander
1 teaspoon salt
3. Fresh Herb Rub
3 tablespoons olive oil
2 tablespoons minced parsley leaves
2 tablespoons minced oregano leaves
2 tablespoons minced rosemary leaves
1 tablespoon finely grated lemon zest
1 teaspoon minced mint leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper
4. Mustard and Walnut Crust
¼ cup Dijon mustard
½ cup fresh bread crumbs
½ cup finely ground walnut pieces
2 tablespoons minced