Rack of Lamb pan roasted with fresh herbs

so I go ahead and I trim the fat a little bit I don't want to remove too much fat from the rack of lamb because anybody who easily have chops and they get down to the bone that's that's where all the flavor is that's there one of the best parts we need a rack and lamp so we're gonna head we're gonna we're gonna thoroughly seasoned this rack don't be afraid to use salt pepper it's remember you're roasting it so be very generous on the salt and pepper we're we're gonna go ahead and we're gonna get our pan really hot we're gonna add some oil or and then we're gonna put the rack in meat side down first let that sear very nicely I'm gonna go ahead we're gonna turn it over and we're gonna sear the other side I'm gonna start adding some fresh herbs some rosemary and thyme we're gonna get some whole clove crushed garlic and butter and we're gonna add this to the pan actually we're gonna let the butter melt nicely with the garlic and the rosemary and the thyme and then we're gonna go ahead and we're gonna we're gonna gently spoon the melted butter over the top of the lamb so actually were basting we're basting with butter and garlic and fresh herbs and it just oh my god it just does so much to this lovely piece of meat we're going to put this in the oven or let it cook maybe 10 minutes or so we're not gonna cook it all the way because we're gonna go ahead and we're gonna cover it with some fresh breadcrumbs that we're making now with the rosemary thyme parsley I use a panko breadcrumb fresh pepper kosher salt and I use a really really good non-filtered extra virgin olive oil careful not to put too much in because if it gets too wet the breadcrumbs will not Brown we're gonna go ahead and watch this beautiful green color we're gonna go ahead and we're gonna coat the rack of lamb that we just pulled out of the oven as it cooled down a little bit with the Dijon mustard put a generous amount of mustard on the lamb and then we're gonna go ahead and we're gonna cover the the entire rack of lamb with the bread crumbs and then we're gonna go ahead and we're actually gonna put this back in the oven so the bread crumbs Brown very nicely what you'll see and we're gonna take this out of the pan we're gonna let this cool for maybe 10-15 minutes so we cut it it doesn't bleed out we're gonna make a nice little sauce with the pan-roasting x' that we have we're gonna add a really good port Sandeman port wine we're gonna let that reduce and we're just gonna finish it with a little bit of butter we're gonna actually we're gonna use this sauce later we're just gonna spoon a little bit on top of the lamb just to give it a you know final final boost and now I think our lamb has been resting long enough and we're gonna go ahead and we're gonna cut that rack and this this knife just goes through this rack of lamb like like butter I mean it's just it's just so tender and just it's unbelievable and again I'm filming this by myself so I'm gonna have to eat this whole rack of lamb by myself you know don't feel bad for me cuz I'm gonna make it through and this is Andy Bakst thank you for watching my video and please watch for the next one coming soon thank you

Channel: Andy Bakst

Views: 54,830

Rating: 4.8114142 out of 5

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Id: eM81pwQ6xvI

Length: 5min 25sec (325 seconds)

Published: Fri Apr 29 2016