Oven Roasted Rack of Lamb Recipe | 4K

hello and welcome to aspen cooking my friends today i will show you how to prepare a rack of lamb i have watched a bunch of different recipes and the ones that i like the most are from gordon ramsay and tasty channel and we're going to do kind of a hybrid and it's going to be a mix of both let's get cooking guys first things first we're gonna have to trim out our rack of lamb a little bit if you're one of those lucky ones and your butcher did it for you that's wonderful i'm not one of those guys so i'm gonna have to trim it up make it pretty just the way i like it so it is already fringed but i do not believe that it's frenched enough so i'm going to french it a little bit more make a pretty so i am going in between the bones carefully and removing these extra bits and pieces of meat um you can go as deep as you would like in between the bones um just make sure that you leave the fillet intact i like it more fringed than less so this is what i'm doing and again if your butcher did it for you that's great sometimes they come in trimmed sometimes they don't it's not going to change the taste of things but it's just for show so here we are and now i want to remove this skin lining fat whatever you want to call it guys remember fat is uh taste but too much fat is probably not good um so i am trimming some of it i'm not leaving i'm not cutting all of it off i'm leaving some on but i just want to make sure that uh we have a nicer looking rack of lamb here guys we have this silver skin in here that i want to remove because i want to make sure that we get to seal our lamb really really well this part is tough so if you leave it on you're ready to start chewing because it's chewy part take a time spend a couple of minutes you know trimming it out because uh i can guarantee it will be well worth it for presentation and overall that ability and taste of your product and product here's what we're working with now guys it is important to season your rack of lamb before we apply any heat on it and i'm going to do it with my rosemary salt if you're interested in how to make it i'm going to link i'll leave a link right here for it or in the description either or but yeah so we're going to season it well with salt and with pepper i'm going to season both sides bye i'm going to go ahead and apply it even on the sides i'm going to apply seasoning even on the sides like so just dab it like that okay now we're gonna go and move to our stove and get our oil quite hot grapeseed oil goes on our cast going to crush some garlic cloves i'm going to add it there we go to our pan and let it uh give all of its flavor to our oil in here the oil is quite hot and we're going to sear up our rack of lamb [Music] perfect give a couple of minutes on this side you guys are going to toss in some time in here for us [Music] that is perfect now i'm going to turn it just like that so this part can get some love and now i'm going to go ahead and add butter and get the butter to melt [Music] oh yeah get our garlic in it perfect herbs wonderful so [Music] so basting i thought of something in a base like this based with our herbs oh yeah perfect guys while our meat is getting uh seared up we're going to use some panko bread crumbs right here we're gonna use some parsley [Music] parmesan cheese olive oil just a splash of that mix it i got here we removed it from the heat we're done searing it we got some dijon mustard and then as our binding agent now we're going to liberally apply it on [Music] and then we're going to add our banco parsley breadcrumbs mixture or add a color and we're going to send it to the oven now let's talk about the oven real quick here it is preheated to 400 degrees and it will sit there for about 150 degrees fahrenheit internal temperature now dijon mustard has been applied now i'm going to start adding our beautiful mixture panko breadcrumbs olive oil parsley and parmesan cheese ah this is going to be delicious guys the oven is preheated to 400 degrees and once we're done here we will sand our dish for finishing touches in the oven and heat treatment if you want a bloody rare 115 225 internal rare 125 to 130 or medium 130 to 140 i would most definitely not recommend it well done or medium well but 140 150 would be just fine as well guys the crumbs are applied transferring our rack to cast iron and sending this baby into the oven we'll see you shortly geez if you don't want to get drunk i can't even get drunk [Music] let's get going let's get this party started cheers guys our rack is ready now first thing we're going to do is let it rest because we don't want to cut it and all of the juices will start running out of it let's cut into it see what we're left with here delicious let's get another one hopefully this one will stay together oh look at that perfect you see that wonderful let's get it on our rack of lamb is ready i want to give it a shot [Music] wow delicious tender seasoning is incredible oh wow it's so tender it's melting in your mouth that's a success this would be great christmas dinner you know with one wonderful guys as always if you like what you see give this video a thumbs up subscribe comment do all this kind of engagement and whatever else you know this youtube offers and we'll see in the next one [Music] you

Channel: Aspen Cooking

Views: 1,919

Rating: 4.9047618 out of 5

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Id: gAk0mdYJ-kA

Length: 10min 53sec (653 seconds)

Published: Mon Dec 21 2020