How to Make Rack of Lamb in the Oven | Herb Crusted Lamb with Red Wine Sauce| Eat More Vegans Collab

it's not opening right oh okay thank you i should have done this before [Music] hey everyone i'm sav and this is lagamietes today we're going to be making an urban crested rack of lamb with a red wine sauce we're going to be coating this rock of lamb in a panko crust with rosemary and mint roasting it to a medium rare temperature and then finishing it off with a minty red wine reduction this is a fancy seeming dish that actually doesn't take much time to prepare at all let's take a look at the ingredients we're going to be using a eight rib rack of lamb a little bit of dijon mustard a drizzle of olive oil 3 4 cup of panko three tablespoons of butter half a cup of shredded parmesan three cloves of garlic one sprig of thyme three to four mint leaves a quarter cup of parsley loosely packed two sprigs of rosemary salt and pepper then for the sauce we're gonna need half a cup of red wine half a cup of beef stock one shallot one clove of garlic five to six mint leaves and a tablespoon of butter let's get cooking so we are using a rack of lamb from a company called dartanin and you can buy their products online they have everything from chicken turkey beef lamb pork but also pheasant and wild boar and sweet breads and i mean goose anything you can really think of a lot of exotic animals you can probably find it at this company they even have truffles and different kinds of mushrooms and a lot of cured meats like duck prosciutto and so many awesome things and i love this company because all their meats are free range and they use sustainable humane farming practices which is awesome so this is a domestic lamb so it comes from the united states you can get them from either australian and new zealand or the us in australia and new zealand the lamb is always grazing on pastures so they have a bit more of a gamey flavor than the us the us they start grazing on pastures and then they're finished off like grain has a bit milder almost beef like flavor i will put a link to this rack of lamb in the description below check out all the products that d'artagnan offers they are awesome you're going to start seeing them a lot more in our videos we absolutely love them alright so here is our rack of lamb and this is frenched which means that the bones are cleaned off it still has this nice fat layer on top if i wasn't doing a panko crust on top i would probably leave this on you can score the fat a little bit so it renders out a bit quicker however we are putting that coating on it and i don't want all that lamp fat to make it all soggy and leak through so we're gonna trim this up a bit and take off all this fat so just take a knife and run it down and try and get as much of the fat off as you can one reason you don't like lamb maybe is because it's kind of gamey they say that the gaminess is in this fat so the more fat you take off actually the less gamey it may taste um this is kind of a already pretty lean and uh lean piece of meat so it doesn't have a ton of fat so it's going to be less gamey than like a leg of lamb or something like that so go ahead and just take off as much fat as possible trying not to take off any of the meat all right so we got quite a bit of fat off the top but now you can see there's this layer of silver skin right here that is going to be chewy so you do not want to leave this on so we're going to get this off just try and get a little flap of it again trying not to cut off any meat or least amount as possible it kind of sometimes comes off but it'll take a few tries all right so we got as much of the fat and silver skin off as we could doesn't have to be perfect just get as much off as you can we're coating this anyways in the breadcrumb coating so now we're going to flip it over though and there's a membrane on the back of these ribs that we need to pull off again that'll make it all chewy so it's best if you get like a butter knife put it in between the ribs and you want to kind of lift it up and try and get a little flap that you can grab on to some of them come off nicely some of them not so much so just kind of depends coming off now all right so now this is optional but i'm going to clean up the bones just a little bit more there's still some fat on there this is purely presentation so if you don't want to do it don't feel like you have to alright so our lamb is prepped you can either discard this fat or render out the fat and use it on your potatoes or sauteed veggies hot lamb fat is amazing so i highly suggest not throwing this out all right let's season it we're just going gonna use some salt and pepper right now so season it all over with some kosher salt and then of course the sides as well and now we'll do some freshly cracked black pepper right and we'll set this aside and we'll let it come up to room temperature so for about 30 minutes for lamb what i've read in sirius eats that dry brining it like seasoning it and leaving it out in the fridge for like 24 hours or something doesn't really help with the flavor they actually taste pretty similar if you season it right away or let it dry brine and sit like we do with a steak so up to you i haven't tried it myself but if there's no difference um i'm then what's the point while our lamb is coming to room temperature let's go ahead and make our coating you're going to need a food processor oh i don't have my blade in there here's my blade and we're going to use 3 4 cup of bread crumbs panko now i'm using tanko that i bought from the store you can use fresh bread crumbs as well and just toast them a bit but i'm being lazy now this recipe is inspired by gordon ramsay i saw on masterchef he made this herb encrusted rack of lamb with red wine sauce and it looked incredible but the video is like three minutes long i don't know how what he did i don't know what temperature the recipe was how much parsley he put in you know all that i wanted to kind of recreate his recipe and make a step-by-step video so others can actually follow the recipe so it's a little different he uses basil in his herb crust but i'm using rosemary and mint here rosemary has kind of like a woody flavor that pairs super well with lamb and then the coolness of the mint kind of takes away that gaminess of the lamb so i think they work really well together so in these breadcrumbs we're going to put two sprigs of rosemary leaves in there just take off the leaves and leave the stock this is all getting chopped up so you don't need to cut it or anything we'll put in about three to four mint leaves and a quarter cup of loosely packed parsley just get the leaves kind of the tender stalks are okay though and then one clove of garlic you want to use a block of parmesan here it is way better than the already grated kind that kind has like a waxy coating on it and it doesn't melt very well so get a block and um use a microplane and shred it yourself so we're gonna use half a cup i'm gonna get it all over as i do this we got a quarter cup here do one more now we're going to put a drizzle of olive oil in there and you just want just enough so the coating can kind of come together but not too much that's about it we'll throw in just a pinch of salt and some black pepper all right now we're going to grind that together [Music] i'm going to add just a little tiny bit more olive oil just like literally a little splash perfect and you can see it's a nice green color from all that parsley all right now it's time to start searing our limb so we're going to turn on our stove to medium high and let the pan heat up so i'm using a cast iron skillet here it heats evenly pretty well you can also use a stainless steel don't use something like a non-stick pan it won't sear this very well and you want to use something that you can put in the oven as well because we're going to just sear it on the stovetop and put it in the oven we're going to add about two tablespoons of our grape seed oil you want to use a high heat oil so something like canola oil vegetable oil grapeseed oil is awesome so i'm using that today don't use olive oil though let's let our oil heat up a little bit all right it's starting to smoke so it's ready we'll put in our rack of lamb we'll stir it that way and we're gonna sear it like three minutes all right let's flip it look at that beautiful cheer on there let's get the other side now all right so now we're going to baste it with butter we'll throw in a couple tablespoons of our butter and we want to throw in our garlic and our thyme as well i'm going to smash the garlic just a little bit that in there let the butter melt and then you're going to want to take a spoon and just cover that guy and all that butter this further browns the top of the meat and keeps it nice and moist and the butter basically how good does that look that meat covered in all that butter [Music] all right let's get the rest of the other sides put it on its top like this and then we'll get sides now we'll put it face side up like that we're gonna put it in the oven at 375 degrees for about 8 to 10 minutes until it reaches an internal cup temperature of 110 all right so our lamb is up to 110 so we're going to take it out of this pan and just put it on a coiled lined baking sheet so my favorite part of this recipe is it is the perfect recipe to have friends over guests over and cook this for them because i have a hard time you know getting out all the sides and the main dishes and refilling the appetizers and drinks and also baking the dessert all at once like it's you know it's stressful and so i like doing as much as i can before this dish is way less stressful than a lot of others because now we're gonna let this rest for a little bit we're gonna make our sauce and then we'll just put it in the oven for about five minutes the time that is resting is a little more forgiving you don't want to leave it out for half an hour but you can let it rest for like 15 even 20 minutes while you're setting the table getting the other sides ready and you don't have to worry about this so that's why i absolutely love it if you don't have a husband that helps out then this is a great dish for you all right so while our lamb is resting for a few minutes let's discard our fat we're gonna make the sauce in this pan so you just wanna you wanna leave about a tablespoon of the fat so before we make our sauce while our lamb is still really warm we want to coat it in our mustard this way the mustard kind of seeps into it and flavors the meat as well so we'll just put a little bit of mustard on top and we brush it in there brush just you want a nice light coating on it this is going to help our bread crumbs uh stick as well whoa that's not a light coating but let's spread that all around we're not going to coat this side with the bone so you don't have to get that side but just this part as well so now i've got our bread crumbs on a plate so just roll it all around and then also you can put some on and press it in all right so now we're gonna start our sauce we're gonna first chop up our shallot and this all the salads are going to be strained out of the sauce so it doesn't really matter how you chop them up you can just do a rough dice is totally fine it's just here to flavor the sauce but again you're not gonna be eating it it's gonna be strained out and then same with the garlic strained out so rough chop is totally fine all right same with the mint we can just roughly chop these let's turn on our stove to about medium high our pan is already pretty warm so we don't need to really let it heat up and you can see all this fond like stuck on bits from the lamb in our pan so we're gonna incorporate that into our sauce when we deglaze the pan with the wine it's gonna add an amazing flavor to it all right let's add in our shallot and garlic now we're gonna let this saute for about two to three minutes until the shallots are translucent all right now we're going to add our half a cup of red wine you want to use a cheap red wine don't spend like 50 or something on this but you do want to use a drinkable wine because this is the base for our sauce if you're just using a splash of red wine you can use a really cheap wine but i like to use something not that that's that's pretty cheap it's like seven bucks or something but it's drinkable i would totally could have a glass with that so now we're going to let this reduce until it's about a third of what we started with we're going to add in our mints as well so we can reduce with the wine and impart all that minty flavor into our sauce and while that's reducing i am going to have a glass of this this is a great wine we get at costco super cheap but it's actually really good all right so our wine has reduced down quite a bit we're going to add in half a cup of our beef stock and now we're going to bring that up to a simmer and let that reduce down until it coats the back of a spoon so this should only take a few minutes to reduce so while that's reducing we're going to put our lamb back in the oven at 375 for about four to five minutes just to get this bread crumb a bit crispy okay so our sauce has reduced and now it leaves a trail when you run your spoon through it and it coats the back of the spoon so we're gonna turn this off and we're going to strain all the solids out using a fine mesh seed so we strained out the solids we're going to stir through some butter so it's hot enough now we can just dump a tablespoon of butter in there and stir it through it'll melt this is going to make it a little bit more creamy make sure you taste your sauce if you need to season it with salt and pepper normally there's a lot of salt and pepper left over from the lamb in the pan so it's usually pretty salty and peppery already so i don't usually have to add more but tasters and make sure while our lamb has a few more minutes in the oven i wanted to take a second to say that this is in collaboration with my friend al at eat more vegans he made an awesome rack of lamb on the barbecue with a simon garfunkel butter rub looks incredible check it out oh you guys gotta get one of these [Music] i hope ours looks half as good as that make sure you go check out his channel there's a link in the description below he uses high quality meats and he definitely knows what he's doing out on the barbecue and grill all right so our lamb is out of the oven and because it already rested it doesn't need to rest again we can slice into it while it's hot so let's go ahead and cut into it and go in between the bones and you're just gonna slice down and there's beautiful lamb chop so this is a perfect medium rare cook on this we cooked it to 110 carryover cooking is going to be about 10 degrees taking it to 120. 120 to 125 is a medium rare lamb it's a little bit lower of a temperature than the 130 to 135 of beef so if you want it medium rare cook it to 110 so it reaches that temperature of 120 to 125. all right let's plate this so i think i'm just going to kind of put them in a ring and balance them on each other so you can kind of see the redness of the lamb but also that green crust you want to try and not get it all over the coating since it's kind of crispy the sauce is going to make it soggy drizzle a little bit just kind of on the bones we'll do kind of a ring around the plate as well should i got a bigger spoon all right let's take a bite of this i'm just gonna grab one of these and you can just take a take a bite you don't have to cut it the meat is super tender it kind of has a mild lamb flavor it almost does taste like beef though um and then that coating a little crispy taste the rosemary and a little bit of coolest coolness from the mint and that red wine sauce adds a little bit of acidity which really balances out the meatiness of the lamb so gordon ramsay pairs these with his fondant or melting potatoes those would go amazing with these and of course a glass of red wine now this is a dish to impress it looks super fancy but as you saw it's really not that hard and it doesn't take very long at all hope you guys enjoyed my urban crusted rack of lamb with red wine reduction the full recipe can be found on my food blog at lagamites.com make sure you go check out al's rack of lamb at eat more vegans and i'll see you guys next time [Music] you

Channel: Lagom Eats

Views: 3,913

Rating: 4.9540229 out of 5

Keywords: rack of lamb in the oven, rack of lamb, oven roasted rack of lamb, herb crusted rack of lamb, red wine sauce, gordon ramsay, crusted rack of lamb, rack of lamb recipe, rack of lamb oven, rack of lamb recipe oven, rack of lamb gordon ramsay, how to make rack of lamb, how to make rack of lamb in the oven, how to cook lamb, how to make lamb, lamb recipe, roasting (culinary technique), dartagnan

Id: mw9PefAirg4

Length: 20min 23sec (1223 seconds)

Published: Thu Sep 24 2020