RACK OF LAMB COOKING TEMPERATURE : LAMB COOKING TEMPERA
RACK OF LAMB COOKING TEMPERATURE : COOKING LESSONS DENVER
Rack Of Lamb Cooking Temperature
- The degree or intensity of heat present in a substance or object, esp. as expressed according to a comparative scale and shown by a thermometer or perceived by touch
- The degree of internal heat of a person's body
- the somatic sensation of cold or heat
- Temperature is a physical property that quantitatively expresses the common notions of hot and cold. Objects of low temperature are cold, while various degrees of higher temperatures are referred to as warm or hot.
- A body temperature above the normal; fever
- the degree of hotness or coldness of a body or environment (corresponding to its molecular activity)
- Food that has been prepared in a particular way
- (cook) someone who cooks food
- (cook) prepare a hot meal; "My husband doesn't cook"
- The process of preparing food by heating it
- The practice or skill of preparing food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- framework for holding objects
- rib section of a forequarter of veal or pork or especially lamb or mutton
- A horse's gait in which both hoofs on either side in turn are lifted almost simultaneously, and all four hoofs are off the ground together at certain moments
- single-foot: go at a rack; "the horses single-footed"
- give birth to a lamb; "the ewe lambed"
- young sheep
- A young sheep
- The flesh of such young sheep as food
- Used as the epitome of meekness, gentleness, or innocence
- English essayist (1775-1834)
Marinated rack of lamb with coriander and honey
And while I’m on the lamb theme….this is one we made earlier (last week for friends actually). Another beauty from Ottolenghi, these lamb cutlets marinated in a concoction of fresh herbs, garlic, honey, soy, lemon, chillies, ginger (have I missed anything?) are one of the reasons I could never turn vegetarian.
Ottolenghi Marinated Rack of Lamb with Coriander and Honey (serves 4)
1kg rack of lamb, french trimmed
20g flat leaf parsley, leaves and stalks
30g mint, leaves and stalks
30g coriander, leaves and stalks
4 garlic cloves, peeled
15g fresh ginger, peeled and sliced
3 chillies, seeded
? teaspoon salt
50ml lemon juice
60ml soy sauce
120ml sunflower oil
3 tablespoons honey
2 tablespoons red wine vinegar
4 tablespoons water
Make sure most of the fat is trimmed off the lamb, leaving a uniform thin layer that will keep the meat moist and add to the flavour. use a very sharp knife to separate the rack into portions of two or three cutlets. place in a non-metal container.
Blitz together all the remaining ingredients in a food processor, pour them over the lamb and make sure it is well covered for a night in the marinade. Refrigerate for a few hours at least or if you have time then leave overnight.
Preheat the oven to 200c and heat up a griddle pan.
Remove the meat from the marinade, shaking off the excess. sear well on all sides, about 5 minutes in total. Transfer to a baking tray and cook in the oven for about 15 minutes, depending on the size of the racks and how well cooked you want them.
Meanwhile, heat the marinade in a small pan and simmer for 5 minutes. Both the cutlets and sauce can be served hot or at room temperature.
This is how "baa-d" things taste really good. ;)
Herb Crusted Rack of Lamb with Red Wine Reduction, Yukon Gold Mashed Potatoes, Steamed Asparagus
For Rack of Lamb:
1 lamb rack, frenched
1 C panko bread crumbs
1 tsp herbs de provence
2 Tbs grapeseed oil
1 C red wine (I used Shiraz)
1) Preheat oven to 425F.
2) Heat a heavy bottom skillet with 1 Tbs oil.
3) Pat lamb rack dry; season with salt and pepper.
4) Sear lamb rack sides for 3-4.
5) Prepare crumb: mix panko, herbs and remaining Tbs oil.
6) Pile crumb mixture thickly on meaty side of lamb rack and place in the over for 10-12 min until center is 125F.
7) Allow to rest for at least 5 min before cutting.
8) Heat pan, pour red wine to deglaze pan; add any leftover lamb juice to the pan. Allow to reduce by 1/3 to 1/2. Serve over lamb.
Note: leave lamb at room temperature for 30-60 min before cooking.
Boil 3-4 small yukon gold potatoes in boiling salted water for 20 min. Peel and mash potatoes; stir in 1 tsp butter, 1 Tbs heavy cream and 1 tsp milk. Season with salt and white pepper. Do not overmix or mash will be gummy.
Clean and remove bottom of stalk. Steam for 3-7 min, depending on stalk thickness.
Note: You can sprinkle on fleur de sel (I forgot to in this picture).
For a little side project I made a herbs de provence crusted rack of lamb with a Shiraz pan jus reduction. The great part of it all was that I got to eat this for dinner. :) Cheers to future potentials!
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10.11.2011. u 12:31 •