How To Make Roasted Rack of Lamb

good morning everyone welcome to Escoffier online my name is chef Cesar today I'm on the preparing for you it rose to rack of lamb this nice piece of land is one of the most tender parts of meat from the lamb and I mean you can make this for now that we have the holidays coming up this you can do this very simple and I'm going to show you today that it's really not too much you can make a beautiful dinner you know if you don't wanna do something huge you can make your nice dinner for your gas you know a Christmas party you know New Year's Eve and now without too much work I mean I'm gonna I'm gonna be making some potato puree but it's going to be something different I'm gonna do a cell phone I don't know if you guys ever had you know saffron potato puree it's a nice order flavor I'm going to make a nice pan sauce and I got some vegetables ready you're going to see this is going to be so easy to do well let's get going here most of the time you can buy you know this hour right lamb in your supermarket this imported it's not domestic and this little cheaper this from now it comes from New Zealand or Australia you're going to see in the package usually you can buy you know to in a panic like this and the bones are most of the time come French which means are being you know clean from the scene on all the tissues they're attached but we're going to clean them a little bit more so I'm going to take side of here okay I want to take my most of this fat off right here so you're going to take your only knife kind of take it off look easy be careful and this is a nice tender piece of meat so you don't want to cook it too long are like what you would do the lamb shanks you're going to find out the names shanks are more tougher muscle so they require an or different kind of a cooking method we're gonna I'm going to pan sear this I'm going to put a nice cross with some herbs roll muster I'm gonna bake it my little oven back there and I make a nice sauce but you can see this very easy see this much less fat you don't want to use it for anything we're going to try to remove as much we can here I always cut away from your hand like this okay I'm going to take some of the silver skin off because this is our when it cooks is very tough so fast here you guys have any questions along the way please let me know it means I went through my pan to get nice and hot you guys want to take the strap off right here I think I want to take it off this another piece you can live it on but I'm going to take it off so it cooks a little quicker see it's like a cap you know you can you can save this for something like for stock you know I decided to take it all the way I can clean all the silver skin off this there we go see I don't have any use for this I'm stuck you know put it aside for right now what I won't need it anyway so so you want to throw it away now I have my nice rack lamb nice and clean as you can see right the sear and the season really well some white pepper salt here I've used some avocado oil this one said I wanted the highest uh has a high smoking point but I'm going to use very little here I don't want to smoke too much I want to get it nice and high so I can sear this meat and seal it really good I want to get a nice color a nice flavor too okay see ya wipe cutting forward down here the meantime I'm going to fix my right front make sure I made I got some fresh breadcrumbs you can use say the panko it's nice bite man fresh because I move right at home I took the crust off and I just kind of in my Robo coupe I chopped it up and I'm going to add some fresh herbs I got some fresh mint some rosemary some thyme some parsley I get a little smoky here okay so we're going to mix them really good like this I also going to add a little salt pepper now I'm gonna add a little oil to you can use olive oil I'm innocent like sabic Otto oil it drops just to make them license moussed you don't want them get them too too wet excuse me someone had to stop through a quick here okay I'm going to turn it off this is going to smoke aligning it but you can see it meats gonna be nice and a brown here I'm gonna cook a little wonder here okay so I'm gonna add a little more oil here couple of tablespoons of oil especially using like there are panko breadcrumbs the Japanese crumbs a little tired these are moister because they're breads fresh or like one day old but the other one's a little more drier so you want to soak them up a little bit with the oil so you want to get them nice and moist there you go now they're red crumb mixture is ready whenever you know cover my crack lamb with some breadcrumbs come on I also put some Dijon mustard on the meat before I put the crumbs away the crumbs that stick to the meat you can see it's getting nice and brown I'm going to cover this a little bit so it kind of cooks a little more I'm going to use this pan just to put upside down because I want to cook a little more that way it's not smoking too much because I have a little oven at home you guys can just see really nice and put in the oven about 375 and bake until medium about 135 130 this should be cook about medium-rare to medium you don't want to overcook this me because it's a very tender so it's a first class kind of media you want to cook it nice and to me if that mean is all I should really like the meatball done I'm not saying you have to eat it medium or medium rare if you like in a wall done you can do that but you know my opinion is just kind of me try sell more when you cook it the longer so it's just one reason why I mentioned there okay you know what's going to smoke here I'm just going to take it off I'm going to save my pan because I'm going to make a nice pan sauce over here now hey I made aa nice wrecking lamb here it's nice and sear I'm gonna put some monster here and this is going to help for the breadcrumbs to stick to the lamb also it's going to give a nice flavor if you guys want to put some egg wash instead a mustard maybe some of you guys don't like mustard like me but I still cook with it then at some times I try it but you know I'm not a big fan but it gives a beautiful flavor I'm going to dip in here okay one push down here so you get nice and see there nice in there look at that right here now I'm gonna take my little baking tray I'm gonna take it you can see it's nice and covering some nice crumbs here okay I might put this to the side here and once you use this bread crumbs like I put some meat that was not fully cooked you don't want to use him again I'm not going to use him but you know I did more because I was going to make two but my hands too small otherwise you don't want to reuse him unless you put him in the refrigerator and don't save him too long because she already got blood in there and some meat there wasn't fully cooked so you don't want to use them again okay so yeah my lamb cooking also if you want to cover the bones with some aluminum foil to keep them nice from there won't burn too much go feel free I didn't do it today but you know normally if I have a lot of them I usually wrap them up the way that or not get burned in the meantime I want to make a sauce I'm gonna make a nice sauce for my lamb I'm gonna put it right in this pan okay a little water here be careful when using whole bottle you don't want to burn it too much there's some shallots okay I miss my little spoon here I'm gonna deglaze the pan with some Marsala wine and you can't do any kind of sauce I'm just kind of giving you an idea I mean it's a little more sour wine I'm also going to infuse the sauce with some fresh mint in there because a lot of people you know the reference to no mint with our lambs to kind of take some of the gamey flavor away so this is going to give our a nice flavor so we're going to just sweat the shell out and become nice and translucent you don't want to brown too much I just have to point they heat them very low always you're going to start the problem you don't want that keep a nine-mile and back here too as you can see one should have everything ready you miss applause the actually cooking process becomes easy the longest is going to fix the lamb to cook that's really but you know it's not going to take too long already got my potatoes cooked back there I'm going to make them in a little bit here so I'm going to die de clays my pan or some Marsala wine here okay I want to scrape the bottom of the pan a lot of flavor in there look at that this is nice and they got some brown sauce a lot of you guys sometimes ask we know what can you do with the brown sauce I got some nice brown sauce here this is what you guys can do when you guys make it to your stocks in case you're not there yet okay I'm going to add a little more water because this is going to thicken up when I you know reduce it down okay you can see we're going to cook this down and also going to throw some mint leaves near it and infuse some of the flavor if you chop them up a little bit just like when you guys do your are infused oil if you guys put all the herbs in there at all and I'm going to get a lot of flavor you cut them up you're going to be the oils are going to leach out so I just kind of roughly chopped them but some of the strain the sauce anyways and this is going to give a nice mint flavor really light not too strong there you go I'm going to just reduce it down here I got my potatoes already done and here I told you guys I was going to make some self round potatoes yes you know cell phone is very expensive and if when you're making a any dish you want to put the saffron with some liquid you want to bring out the flavor you know because saffron is very dry if you put it right in the potatoes it's going to take a long time to soak up and and give out all the nice beautiful flavors and colors so you want to put some saffron when you heat up the cream and that kind of steep it for a while the longer you live in there is going to be a nice and bright yellow more flavor is going to bring out so I'm going to put it back at the heat here to warm up a little bit okay and I got my potatoes here I'm gonna drink really nice over here it's very important when you make a mess a potato puree that you're like drying them really good and now I'm going to keep an eye on the lamb I don't want the breadcrumbs to burn so here they are I'm gonna pass them through a sieve here I think I show you this guy this technique before by if you don't guys if you don't have a food mill home you can pass him to a nice save like this and they're going to be nice and smooth and all that otherwise it might end up a little lumpy so I'm gonna put some in my sieve here as you can see they're nice and down at the keys when you are make potatoes you want to cut them all the same size in the former it's very important otherwise if you have some big pieces they're going to take longer to cook if you cut you know small ones are all going to disappear and then you're going to be wasting product and then I will not be cooking evenly so it's important that you guys you know cut them all the same size you don't want to be cooking whole potatoes because I don't know if ever done that you're going to see that the outside is going to be turning to really motion the inside is not going to be done you're going to be wasting a lot of product too so we don't want that as you can see as long as potatoes are nice and hot and a a good way to tell when they're done if you take your knife and you poke a bigger piece and if the knife comes out nice and easy this one's got a little see because it kind of little coal but again my knifes pretty wife take your paring knife you stick it in there it comes out really nice they means that it done is it a best way to check for doneness and the potatoes as you can see again Robert spatula works the best if you use a metal spoon doesn't ban or a wooden spoon okay the rest of them as you can see it's really easy and you're going to end up with some really nice fluffy potatoes with no lumps and they care for two when you whip them you don't wanna whip them too much because you end up with some glue tea like texture if you're whipping too much starch shells rolled up and they're going to turn into glue so you got to be careful not to overwork them either do you want to end up with some nice beautiful smooth texture okay now you want to see this okay there all right we're gonna give this dish out of the way here look at that got some nice potatoes here I got my whisk excuse me I'm gonna add some salt here you know what I forgot to get my white pepper but I'm just gonna I don't want to put black pepper in here but normally you want to use white pepper when you're doing potatoes otherwise you're going to be showing some black facts you don't want then you beautiful potatoes so if you use white pepper is uh is best sometimes students don't know what they use black pepper and then you know end up seeing some nice like not too nice black specks in there so I'm also going to add some butter here like a lot of butter on my potatoes here couple tablespoons there should be good enough okay you're gonna see that they they gonna end up really nice and fluffy then when I add some of my cream I got over here make sure the cream is nice and hot as you can see this nice bright yellow on the saffron look at that it has a nice earthy flavor if you never had saffron you know you might try it it's a very expensive spice but again it's worth it as you can see you want to have some real nice colors here there you go look at that so that's good enough I don't want to whippin too much otherwise they're turned to glue okay just check for good very nice I'm gonna check my lamb back here it's brown they're really nice so pretty rare okay I'm gonna put some of these potatoes in my pastry bag check my sauce here a little bit more come on I hit it with some whole butter before I take it out of the way gets nice and shiny and take this up a little bit now wrap up potatoes for my towel so they kind of stay warm a little bit or I use them here right here I want to taste my sauce make sure it's got enough salts well fine spoon here very nice it's got a very nice sweet flavor here a little water here I'm gonna strain is cuz you can see this Carlota meant some of that shallots I put in there but you want to strain it so it's nice and smooth you can see it's nice and shiny now that I add the butter okay so I hear by now a spatula can scrape everything out of there when I strain it I'm going to take a look at my lamb here missing laureth tiny oven so I don't want to it might be rare when I take it out just I don't want to wait too long one thick sliver there a little longer I'm gonna make my best of us now for you guys I made some how i blanch them my baby carrots asparagus I'm gonna just hit up a little bit here with some our butter it's very little I'm in there a little water too if you guys have some chicken stock you can use chicken stock but then a little liquid the way to kind of warm up a little more and then we fried Blanche so they're going to cook halfway I'm just going to warm them up you can see there as you can see now this is very easy like I say before once you have everything you know pretty much it man you ready you know what you're going to do you have to know everything in place they actually cook in preparation that's not as hard as you might think so as we talked about in or the key here is to have your missing plows ready all the time and this is a one I'm showing you once everything's done you know that actually you know making them this is very easy got some nice carrots here okay now I'm going to strain my sauce into my little dish here someone else the way I might be little show me your little rare but I'm going to take it out I want to you know because a time you can see this and a lot of the steps you can do ahead of time like you see you know like making the potatoes and your vegetables so really it shouldn't have to be you know a huge amount of work for you guys to make a beautiful dinner any questions out there anybody everybody so quiet today there you go now I got a nice sauce here for my lamb now that we have everything pretty much ready I'm gonna take this off you can see it gets a nice golden color here it might be a little so tart or rare but I'm gonna cut anyways I'm gonna rest for a little bit here otherwise she's going to bleed all over the place okay as you can see this look at this I'm going to put it to the side here for a little bit kind of let it relax right over here patter I might not wait you know like the time I should wait about ten minutes to cut the line because you know time restrictions but at home you guys know let it rest for about ten minutes you want to make sure that all the juices get back into the meat and when you cut it's now on the go over the place like you're going to see here but normally you don't want to do that now I'm doing that right now because we don't have a lot of time but at home we make sure you guys let it rest for about ten minutes before you cut them open that way you're going to see a nice juicy piece of meat otherwise if you cut them right away all the juice is going to come up I don't know if you guys ever seen that before but you know sometimes you know people mentioned that it you know meat becomes dry that's because the cutter one is so hot and a mess the main reason why everything all the juices come out now I'm gonna start you know how much play in my my fish here some you can see that the taters get a nice nice nice bright yellow color here make three little piles here just want to put some vegetables in between here as you can see we got some nice there you go now I'm going to put a little bit of the sauce here in between okay remember any time you played an ad they should want to clean the plate the room the plate very nice I think some of you guys already know this when I you know talk to you guys about plating your assignments okay now I'm going to cut this and you might see a lot of blood coming out it might be like so rare okay so as I mentioned before because we don't have a lot of time but see ya you can see that it's kind of so rare I know if you can see in the camera but I want to make sure that you guys see there and I mean if I were to live it to rested or longer it was good it would be okay I would like you know like to meet rare so this being that it would be nice okay look at the end as you can see there there didn't really bleat too much as you can see that was nice really happy okay I'm gonna throw this out here anybody has any questions I was going to add a little more sauce here just around the meat look at that so what do you think easy right you guys can do this at home very very easy you make it look easy it is I mean you got try it to be honest with you right tell the same thing when I was you know younger you know when I began in this business and now I'm like okay you know if you try you practice but again it takes a while in order to practice but you guys can do it you know you guys do a great job so again there you go you can see I want to turn around so you can see the middle you know the lamb pieces and how nice and moist Amit is and the crust kind of got nice and golden at the top so this something you guys can do in it makes a beautiful dish for the holidays and and all some people you know they kind of Fred try lamb because I think it's really gaming to be honest we use not discard meats nuts it's not very strong it's really mild also you can do something that different you can marinate it's like overnight you want to kind of take some of the gaming this way you can chop some garlic mix it with some fresh herbs like some fresh mint rosemary thyme a little olive oil rub all over the meat and kind of wrap it with some plastic wrap so it kind of penetrates and then next day you can do the same thing you want to brush off the garlic that way it doesn't burn but you want to get a nice flavor infusing to the beat like a marinade so again if you want to try they feel free it's going to be a great great dish and the way you guys can try some lamb and lamb is very good meat in my opinion very tender especially you know the right clams like like I said before is one of the most tender cuts of meat of the lamb this muscle doesn't really do a lot of work you know like the shanks I mean shanks have a lot of flavor to it but you have to cook them in a with a different cooking method for a long time so this one's you can see it's much quicker you can also grill this I mean I only can say I pan sear here I'll have a grill but you can grill you know put some grill marks and then you put the bread crumbs and it's going to give you a nice smoky flavor to it from the grill so again if you guys don't have any more questions I want to wrap this up and I wanna thank you for being here this morning I'm see you next a couple weeks and we're gonna make some sweet tamales you guys are gonna love that you know it's a dish that we do and like a lot of Latin American country especially necks we are they make you know it's a family thing when they make the savory tamales they also make the sweet tamales which I'm going to show you that in a couple of weeks from today and they're really easy to make so thank you again and I have a nice day and try this I want to hear from you guys if you try this at home for the holidays

Channel: Escoffier Home Gourmet

Views: 82,114

Rating: 4.7472529 out of 5

Keywords: Roasting (Culinary Technique), how to roast rack of lamb, how to make roasted rack of lamb, roasted rack of lamb, rack of lamb, cooking rack of lamb, lamb, recipe, recipes, Lamb And Mutton (Food), Cooking, cooking class, culinary school, online

Id: M8vSOGGL_m8

Length: 34min 12sec (2052 seconds)

Published: Thu Dec 10 2015