Am currently in Singapore for a brief R&R and I can’t wait to share photos of my room and view with you peeps on Monday. Today is Food Blog day, so Marina Bay Sands will have to wait a bit 🙂 Stay patient ok? But hey, I just might tweet some photos, so follow me on
Twitter.com/thebaghag if you aren’t already 🙂
Anyway, me = domestic goddess mode last weekend! Saw a rack of lamb at the grocery store and a light bulb went off my head– I should attempt to make roasted rack of lamb for the family!
It has been awhile since I last cooked or prepared something in the kitchen, but every time I do, the kids love it. So I switched on my Mommy mode!
Here’s what I worked with for my rack of lamb:
- 1 rack of lamb- 7 or 8 bone
- Dried Bread crumbs (I use a Japanese kind)
- 3 cloves of garlic, finely chopped
- Extra virgin olive oil (Evoo)
- Herbs de Provence
- Mustard (dijon is best)
- Salt and Pepper (preferably one that is going to be freshly ground)
Rub salt and pepper all over the lamb, let it sit for a few minutes.
In a pan, drizzle about 2 tablespoons of Evoo til hot, then sear all side of the salt and pepper- seasoned lamb rack for about 1 or 2 minutes.
Set aside til it’s no longer scorching hot.
When the lamb has cooled down a bit, begin brushing dijon mustard all over the rack and meat
Again, set aside after meat is fully covered with dijon mustard.
I used a turbo broiler to roast my lamb. If you are using the same thing (or an oven), preheat it in 440degC temperature. Leave til it gets to the desire temperature.
In a mixing bowl, mix together about 3/4 cup bread crumbs, drizzle with about 2 tablespoons of Evoo, a fairly generous amount of freshly ground salt and pepper, and a good amount of herbs de provence (if you have fresh rosemary, add some too). Add in the minced garlic and continue mixing the breadcrumb mixture. Taste the mixture to see if it’s salty enough for you. *You can also put some chili flakes if you want a little kick*
Pat the bread crumb/seasoning mixture over the mustard- brushed rack of lamb. Make sure the whole rack is fully coated with the bread crumb mixture.
Once all covered, use aluminum foil to cover the tips of the bone. And then I put the rack (bone side down) on the metal rack of the turbo broiler (which was already preset with my desired temperature).
I spread the remaining bread crumb mixture on top of the rack of lamb (plenty left-overs). After a good 10- 15 minutes, I checked on the meat (by poking the middle of the meat) to see if it’s cooked because the top of the lamb is already browned.
I turned over the meat (don’t worry about getting the crumbs all over the broiler– it’s good too so the more “burnt” part of the crumbs will fall off the meat) so the heat can penetrate the bone-side of the rack.
After another 10 minutes or less, it was ready! Took out the aluminum foils covering the ends of the bones.
Sliced it and scooped up some of the breadcrumbs from the broiler to use as “toppers” of the lamb chop. Drizzled some Evoo on top.
Medium well 🙂 Nice and pink, just the way I like my rack of lamb!
And voila, it’s ready to serve! I served it with some arugula drizzled with evoo, salt, pepper, balsamic vinegar and fresh parmesan slices 🙂
You can also pair these lamb chops with mint jelly if you like, or something sweet/sour like cranberry jelly. We chose to eat it the way it was.
Enjoyed making this so much, I think I’ll try working on making something else again soon 🙂 This was the first time I made roasted rack of lamb, by the way 🙂 I don’t know if it tasted great, but my hubby and the kids loved it– and that was all that mattered, I think! 🙂
Happy weekend, everyone!
x,
Mrs. T
