Introduction
When it comes to cooking lamb, the French cut rack of lamb is a classic and elegant dish that is perfect for any special occasion. This dish is not only delicious but also visually stunning, with the perfectly cooked meat and bones forming a crown-like shape. In this article, we will guide you through the process of making a mouth-watering French cut rack of lamb recipe that will impress your guests.
Ingredients
To make a French cut rack of lamb, you will need the following ingredients: – 2 racks of lamb (each rack should have 8-9 ribs) – 4 cloves of garlic, minced – 2 tablespoons of fresh rosemary, finely chopped – 2 tablespoons of olive oil – Salt and pepper to taste
Optional Ingredients
– 2 tablespoons of Dijon mustard – 1 cup of breadcrumbs – 2 tablespoons of butter, melted – 1 tablespoon of fresh parsley, finely chopped
Instructions
1. Preheat your oven to 375°F (190°C). 2. In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper. 3. Rub the mixture all over the racks of lamb, making sure to cover both sides. 4. If you want to add some extra flavor, you can also spread Dijon mustard on the meat before applying the garlic and rosemary mixture. 5. Place the racks in a roasting pan, bone-side down, and put them in the oven. 6. Roast the lamb for about 20-25 minutes for medium-rare or 25-30 minutes for medium. 7. If you want a crispy crust on the lamb, you can add breadcrumbs to the garlic and rosemary mixture and then spread it on the meat before roasting. 8. In the last 5 minutes of cooking, brush the melted butter over the lamb and sprinkle some chopped parsley on top. 9. Once the lamb is cooked to your desired level of doneness, remove it from the oven and let it rest for 10 minutes before slicing and serving.
Tips
– When buying the lamb, make sure to choose racks that are evenly sized and have a good layer of fat. – Let the lamb come to room temperature before cooking to ensure even cooking. – Use a meat thermometer to check the internal temperature of the lamb. For medium-rare, the temperature should be around 135°F (57°C) and for medium, it should be around 145°F (63°C). – If you want to make the dish more impressive, you can tie a piece of twine around the bones to create a crown-like shape.
Conclusion
The French cut rack of lamb is a classic and elegant dish that is perfect for any special occasion. With this recipe and our tips, you can create a mouth-watering and visually stunning dish that will impress your guests. So, go ahead and give it a try – we guarantee that you won’t be disappointed!