“A rack of lamb is to lamb what prime rib is to beef, that is tenderer and loaded with flavor. Of course this means it's a little bigger investment, but if the occasion is right it makes a fantastic meal. Properly cooked this is pure luxury, “ writes Derrick Riches in About.com
A rack of lamb or carréd'agneau (though this may also refer to other cuts) is a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops. At retail, it is usually sold 'single' (sawn longitudinally and including the 8 ribs on one side only), but may also be sold as a "double rack of lamb," with the ribs on both sides.
Rack of lamb is usually roasted, sometimes first coated with an herbed breadcrumb persillade. The tips of the bones are sometimes decorated with paper frills resembling chefs' toques.
Rack of lamb is often "frenched," that is, the rib bones are exposed by cutting off the fat and meat covering them. Typically, three inches of bone beyond the main muscle (the rib eye or Longissimusdorsi) are left on the rack, with the top two inches exposed.
“When you’re preparing racks of lamb, let a butcher do some of the work for you, “ according to Southern Living magazine. “Ask him to French the chine bones (remove fat and gristle) and to trim the cap fat, leaving only the tender eye meat and resulting in a beautiful entrée presentation.”
Pecan-Crusted Rack of Lamb
Recipe adapted from Christmas with Southern Living 2000
6 servings
Ingredients
2 TB Dijon mustard
1 TB lemon juice
1 TB olive oil
½ tsp salt
1 TB finely chopped fresh mint or 1 tsp dried mint
1 TB finely chopped fresh oregano or 1 tsp dried oregano
2 (8 rib) lamb rib roasts (2¾ to 3 lbs each)
1 cup pecan pieces
¼ tsp salt
½ tsp black pepper
2 TB unsalted butter, melted
1 TB lemon juice
Other Items Needed
Measuring cups and spoons
Cutting board
Chef’s knife
2 medium bowls
Wooden spoon
Food processor
Roasting pan
Meat thermometer
Aluminum foil
Instructions
Preheat oven to 425 degrees.
Combine mustard, 1 TB lemon juice, olive oil, ½ tsp salt, mint, and oregano in the bowl and stir well. Spread mustard mixture over meaty portion of lamb racks and set aside.
Process pecans in the food processor until ground. Combine pecans, ¼ tsp salt, pepper, butter, an 1 TB lemon juice in a bowl. Pat pecan mixture over mustard-coated lamb.
Place roasts in the roasting pan, fat side out at ribs crisscrossed. Place pan in oven. Insert meat thermometer into thickest part of lamb, making sure it does not touch bone. Roast for 35 to 40 minutes or until thermometer registers 150 degrees (medium-rare).
Cover roasts loosely with foil after 25 minutes, if necessary, to prevent excessive browning. Let stand 10 minutes before slicing.
Another recipe for your Christmas table is next from Kathryn’s Texas Kitchen.
Until next time…
Bon appétit!