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Rack of Lamb

post #1 of 9
Thread Starter 
I love to chew on the bones. :)

post #2 of 9
How did you season it, Kuan?

Is this what you made while you were snowed in today??
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post #3 of 9
I made rack of lamb last week. I seasoned it with cracked black pepper and thyme on the fat side, browned it off and finished it to rare in the oven. For a sauce I served it with a concoction of rice wine vinegar, honey, garlic, chopped fresh cilantro and mint. It turned out perfect.
What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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What a relief! To find out after all these years that I'm not crazy. I'm just culinarily divergent...
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post #4 of 9
Rack of lamb has got to be my favorite food, I call them popcicles for grown-ups. Funny thing is after years of "frenching" them for restaruants, I so much more prefer them un-frenched so that I can nibble on all the connecting stuff. Ymmmmm.
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"Just can't wait to get on the road again."
Willie Nelson
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post #5 of 9
Thread Starter 
Yeah what I did was remove the ribeye and roasted the bones. Plain old salt and pepper for me. :)
post #6 of 9

im a kiwi chick

lamb is our most popular meat mmmmmmmmmmmmmmm yum , i love lamb racks , its the picking off the bones that is the best part
when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

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when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
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post #7 of 9
Wow Delicuous Dish!!!!!
post #8 of 9
The lean part of the rack (yea right) is that the tenderloin? Personally I never French these since that's getting rid of the best stuff.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 9
Yummmm

It's been a while since I had lamb. I wish I could find my recipe for spearmint pesto sauce--going to have to re-create it.
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