Here is the Simply Recipes update for cookingwithmumu@gmail.com There are 2 new posts in "Simply Recipes" Classic Rack of Lamb
I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness. So when my father sent me on a mission to make rack of lamb (what? 8 lamb chops in a row?) I was all over it. My version (with guidance from Mike the butcher at Corti Brothers) uses a simple rub with olive oil, garlic, salt, pepper, fresh chopped rosemary and thyme. The trick is to not go overboard with the herbs. The lamb tastes so good on its own, the seasoning should complement the lamb, not dominate it. Continue reading "Classic Rack of Lamb" »
How to French a Rack of Lamb
A "rack" of lamb is a section of ribs, usually 7, sometimes 8 lamb chops in one piece. A classic way to prepare rack of lamb is with the bones "frenched" or exposed. These days you can usually find packaged lamb racks already frenched. Or if you have access to a butcher, he or she should be able to prepare it for you. If not, here is a simple guide to frenching the ribs yourself, as demonstrated by master butcher Mike Carroll, meat department manager of Sacramento's Corti Brothers. Thanks Mike! Continue reading "How to French a Rack of Lamb" »
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