Professional Chef's Best Rack of Lamb Recipe!

this is a rack of lamb it's been frenched which means the inevitable meet between the bones has been removed and the the bones themselves have been trimmed so they look fancy you can cook it confidently knowing that it still just meat with a few bones attached and here's everything you need to roast it with a classic herb bread crumb crust there is one key flavor missing here though and it's not mint will you crust the rack of lamb you have lots of flavor to it but you also protect it from the direct heat of the oven and that means it doesn't have a chance to sear and that's why it's a good idea to sear it first then add the crust that way you get the best of both worlds the crust and the sear a crust is a great way to add flavor and texture to a lamb it can really be crunchy and delicious it also looks really nice and really it's as simple as just seasoning breadcrumbs with your favorite flavors half a cup or so garlic is standard but you can also play with the breadcrumbs with any urban all fresh or dried whatever happens to be your favorite Lanna is a pretty strong flavor though so your best choice of herbs our herbs with strong flavors things like thyme or tarragon sage oregano and I'll show you how to crusts with MIT later the lighter herbs though things like cilantro or dill they're just too delicate for the heat of the oven and the strength of the Lambs flavor the best way to get breadcrumbs to stick to the lamb is to get the breadcrumbs to stick to themselves and the best way to do that is with a splash of oil the oil also helps the breadcrumbs Brown while they bake mustard works really well here too it's the traditional glue between the lamb and the breadcrumbs and any mustard will do even that ballpark yellow stuff will work here this is Dijon and all you need is just a thin coating on all sides of the meat not the bones you're actually cooking two different things the crust and the meat and that's why 375 is your best choice because any higher and the crust burns before the meat cooks through any lower and the crust is just kind of soggy and it doesn't look very nice either and you'll know when the crust is done you can see it but you can't see the inside of the meat and that's why I meat thermometer is always your best choice cooking a rack of lamb lamb has always been served with men but when I started my career there was only mint jelly most kitchens didn't even have fresh herbs yet so let's just say things are a little bit different today although we still serve lamb with mint just not always in jealous pesto's are perfect for freestyling because all you have to do is combine any fresh herb with any cheese any nut and any oil and no matter what you choose you will end up with lots of flavor in this case fresh mint with goat's cheese which has a strong enough flavor to stand up to the flavor of the Lamb and pistachio for no other reason that I really like pistachios and there's no particular formula here just toss in roughly equal parts of each ingredient and splash in enough oil to bring the works together into a chunky paste I love pesto's this is such an easy way to get together a lot of flavor in a hurry and mint always goes with lamb lamb is a lean meat so it's best to cook it to medium rare or medium so pull it from the oven at exactly 130 degrees Fahrenheit and then let it rest for a few minutes it will actually keep cooking and then you'll be rewarded with lots of flavor and moisture [Music] food historians actually point to the fact that spring mint grows with spring land but they also point out that while lamb is a relatively recent delicacy for most of food history we ate sheep fully grown lamb with lots of strong flavor the sort of flavor that would really benefit from being served with a strong herb like mint [Music] this tastes simultaneously traditional yet somehow modern at the same time either way though lamb tastes good with men [Music] you

Channel: ALL YOU CAN EAT

Views: 11,404

Rating: 4.8980894 out of 5

Keywords: chef michael's kitchen, chef michael smith, recipe, learn to cook, italian cooking, lamb, herb crusted, medium-rare, pesto, amazing food, prince edward island, eats

Id: mr941aAe-Qk

Length: 4min 13sec (253 seconds)

Published: Sat May 19 2018