How to Make Crumb-Crusted Rack of Lamb

[Music] it's not just beef that outsells lamb for every pound of lamb americans eat they eat about 50 pounds of pork for me that's before breakfast so ashley's here she's going to tell us all about lamb why we should be eating it and a great recipe to change our mind so this is a recipe for people that don't even like lamb i love lamb okay well you're really going to love this there's a main reason why a lot of people sometimes get deterred from the taste of lamb and that's because it usually has a gamy funkiness to it but a lot of that gamey funky flavor lives within the fat it's true so for this recipe we're able to control that gamey funky flavor because we start by trimming out a lot of the fat so here i have two racks they're about a one and three quarter to two pounds each and these are domestic you can either get lamb from here in the united states which tends to be a little bit bigger and a little bit more mild or you can get racks from australia or new zealand and just the opposite they're going to be a little bit smaller and they're going to be a little bit more gamey so i'm just trimming this fat down to an eighth of an inch so i think that looks pretty good i do too now we are going to be making our panko coating so here i have one cup of panko breadcrumbs and that's the japanese breadcrumbs really nice coarse texture just gonna turn this over medium heat now i'm going to add two tablespoons of extra virgin olive oil two tablespoons of minced fresh thyme it's a good amount of time and then we have six cloves of minced fresh garlic all right now here we have an optional ingredient these are four minced anchovy fillets that i rinsed and then patted dried it really provided a really nice complex overall umami flavor to the bread crumbs right now i'm going to add two teaspoons of kosher salt and here we have one teaspoon of pepper and i'm just gonna cook this again over medium-high heat until the bread crumbs are turning golden brown which will take about five minutes all right okay so it's been again five minutes and now we are cooking with gas here it smells really good all right so i'm going to transfer that to this 13x9 dish this is going to make life a little bit easier in a few minutes but first i'm going to add a couple tablespoons of some minced fresh parsley and one tablespoon of lemon zest all right so i'm going to set that aside now let's move on to the lamb okay so first i need to wipe out the skillet so i have these paper towels here i'm going to keep that over medium high heat and add one teaspoon of extra virgin olive oil and then move back over to our lamb all right so we need to season the lamb i have two teaspoons total of kosher salt one teaspoon per rack a little bit of pepper then i'm going to flip them over and do the other side all right and you know the pan is ready when the oil begins to just smoke so now i'm going to start by browning each rack i'm gonna do one at a time and i'm gonna go about two to four minutes per side until they're nice and golden brown start with the fat side down first those look pretty good and they've been resting at this point for about five minutes and really that's just so that they're cool enough to handle so here we have some dijon mustard we have a quarter cup of it and i'm just going to brush all sides of it and it's going to work in a couple different ways number one it's going to act as a glue it's going to hold this panko mixture onto the lamb but it's also going to give a little bit of extra kick got that savory dijon mustard some acidity too and some acidity yeah i'm going to do all sides don't be shy here because i don't want any bald spots i'm just going to transfer one rack at a time to our panko mixture like the mustard you want to make sure to get all the sides here so i have an oven that's been preheating at 300 degrees and we're going to be cooking these racks for 40 to 50 minutes until they register 135 degrees all right i'll get the oven for you and if you notice i have the fat tap side up so it can baste the meat oh that smells so good wow wow that is beautiful just like a restaurant all right so i'm going to take an internal temperature again we want 135 degrees for medium just gonna go right in the middle here i think we're looking pretty good yeah 135 degrees right on the nose all right now i am going to transfer the racks carefully to this cutting board i'm going to let these rest for about 15 minutes not covered not covered putting foil on top would make it soggy now have you heard of mint jelly yes i have i love it but i wanted to make something different so this is a mint sauce anything with mint yeah mint and lamb goes together like you and i you know bb j i'm going to need about a half a cup chopped all right so i have the chopped mint and here i have six tablespoons of extra virgin olive oil one quarter cup of chopped fresh parsley adding a little bit more bulk and refreshing flavors to the sauce two tablespoons of fresh lemon juice one clove of minced garlic and here we have a half a teaspoon of kosher salt and quarter teaspoon pepper that's it that's it didn't have to make jelly no jelly here all right i think it's about time to slice into our lamb good so a couple of notes here so i'm going to be using a boning knife and that's because i found that along this interior here it's the rib cage and sometimes there are these little bones in there that like to hang out together but i found that with a boning knife if necessary i can kind of just shimmy around it and it makes for a really nice slice great so i'm gonna hold the two ribs and then i'm using this as an anchor oh that one went right through no shimmying necessary oh man wow that is perfectly cooked oh here's that little shimmy thing i was gonna tell you about all you had to do is just move the boning knife ever so slightly just like that and you get a perfect slice here we go i'm actually going to leave the tongs down thank you some mint sauce on the side that looked to be pretty potent so i bet a little goes a long way a little dabble do you i'm just savoring its beauty now it's time to rip it apart okay so succulent so juicy but it's so savory i mean it's a powerhouse that crumb coating exactly the garlic the lemon zest the parsley the lemon and the fresh bent of course the fresh parsley is just really cutting through the lamb carpe diem seize the lamb you know i wouldn't want to wait for a special occasion to make this dish all year every day is lamb day every day is lamb day especially with this recipe and that starts with trimming two racks of lamb mix panko with olive oil herbs and minced anchovies and then cook the crumb mixture until golden brown season and sear the lamb racks brush with dijon and coat with a crumb mixture roast to medium doneness let rest and then carve serve with an easy mint and parsley sauce so from cook's country a special occasion dish that's suitable anytime it's crumb-crusted rack of lamb thanks for watching cook's country from america's test kitchen so what'd you think leave a comment and let us know which recipes you're excited to make or just say hi now you can find links to today's recipes and reviews in the video description and don't forget to subscribe to our channel see you later alligator

Channel: America's Test Kitchen

Views: 27,914

Rating: 4.8942976 out of 5

Keywords: rack of lamb, lamb, how to cook rack of lamb, cooks country, americas test kitchen

Id: 5cNjJVt6qyI

Length: 7min 47sec (467 seconds)

Published: Thu Sep 17 2020