Crusted Rack Of Lamb Recipe

this is our herb-crusted rapidly [Music] on this dish we have our rack of lamb served with a saffron potato puree classic ratatouille a little bit of a cured olive demi-glace and the lamb is being finished with a little bit of Dijon mustard and an herb panko bread crumb so to get started we're gonna salt and pepper both sides generously but get a little bit of oil in my pan as soon as I start to see that Sheen I know my pan is hot enough I'm gonna go fat cap side down and allow that to start to render out I can see the smoke starting to fill up here I'm gonna come back to that fat cap side but I want to start to sear in this flavor and all those juices from the lamb with the lamb rack like this you want to make sure that you're giving a good sear on all sides of the lamb this kind of crust is great for anything I mean you can put this on a macaroni and cheese and it would elevate it a bit here we use a panko bread crumb which is a Japanese style it's much more coarse than a traditional Italian bread crumb with a delicious flavor that'll tie together with all of our other components on the dish this is one of my favorite parts of cooking the lamb rack because when you sear that side you can really see every part of the lamb you see that nice cannon that nice eye in there you see the little cap underneath I just think it's remarkable how much you can learn about the parts of an animal that you're that you're cooking if you just pay attention while you do it [Music] I'm gonna strain off some of this fat and oil before I add the butter and I'm gonna just rest that right along the back add a few knobs of butter here and just start to based off that back knuckle I'm just trying to hit the butter right along those bones and it's going to naturally you see it can naturally fall down right across the back of the ribs there now at this point I'm going to brush just the top with a bit of Dijon and after that I'm gonna get our breadcrumbs on not be generous with this because before it goes into the oven I'm going to just give it a quick shake off and that's exactly what you want to see [Music] first thing I want to do is get my lamb sauce reduced a bit we've taken some kalamata olives and dried them out and we'll add that to our red wine Demi to kind of bring all these flavors together so we want that to be just a touch thicker to be able to really coat the back of that spoon so we'll let that work while we bring up our potato puree now I'm just going to warm these up so they're ready to get on the plate once the lamb is finished in the oven this is what your ratatouille is going to look like when it goes into the oven so with our ratatouille in Hell's Kitchen we have eggplant yellow zucchini green zucchini and tomato it's good to keep it on a little bit of parchment paper this ring it's metal so it's a conductor of heat so just allows for easier assembly once it's ready to get on the plate so I can see that the Demi is about where it needs to be and give a check on the lamb see you four at that mid-rare with a little bit of resting time yeah that's feeling nice so I'm going to pull that out so slide it off the hot plate and allow that to rest and in the meantime we'll get the rest of our garnish together we always start with our potato puree [Music] and then we'll get our ratatouille on that come right underneath the parchment onto the plate right around ten eleven o'clock and lift that up so it stays together [Music] put our fried basil garnish right on top of that ratatouille the one thing you don't want to forget in Hell's Kitchen is the lamb sauce this is our herb crusted rack of lamb delicious hey guys if this video made you hungry we have more recipes on our YouTube channel check it out click subscribe and get cooking [Music] [Applause] [Music]

Channel: Gordon Ramsay Hell's Kitchen

Views: 24,644

Rating: 4.949367 out of 5

Keywords: Crusted Rack Of Lamb Recipe

Id: KcSCGr7LCOg

Length: 5min 17sec (317 seconds)

Published: Sun Jul 21 2019