Lamb rack is one of my favourite ingredients. Therefore, when I was studying at Le Cordon Bleu, I chose lamb rack as the dish for my optional exam in one of the semesters, and I ended up receiving the highest score in the class. This time, not only will we be trimming (Frenching) the entire lamb rack ourselves, but we will also be adding various elements to the dish. From preparation to plating, let's complete this restaurant-quality roasted lamb rack together.
How to clean a lamb rack?
"Frenching" refers to removing the fat and cartilage surrounding the bones, usually to create a more refined appearance for the dish. When we purchase a whole lamb rack, it typically has a thick layer of fat and connective tissue covering the surface. We need to clean off all the parts wrapped around the bones, below the ribs. The quickest method is to use a knife to scrape off the fat and connective tissue around the bones, cleaning each rib until all the bones are clean.
Additionally, the lamb rack has a layer of fat and connective tissue on the meat itself. You can choose not to remove this layer, which will make the lamb rack appear larger. However, because there is a layer of connective tissue in the middle, the texture will be significantly affected when eating. This is why higher-end restaurants usually remove this layer of fat and connective tissue.
Finally, between each rib, slightly below, there is a small bone called the Chine Bone. Since this small bone appears between two ribs, if it is not removed, it will obstruct the knife when cutting through the lamb rack, affecting the dining experience. Therefore, we generally remove this small bone. The method is simple: use the tip of a knife to run along the bone and it will easily be removed.
Since the entire bone-cleaning process takes some time, many butcher shops now offer this service, saving chefs quite a bit of effort. However, the price will naturally be a bit higher.
How to cook the perfect lamb rack?
When cooking any type of meat, the key rule is to pay attention to its internal temperature. For this recipe, I will use a four-bone lamb rack, and after cleaning, each rack weighs 220 grams. First, I will sear the surface of the lamb rack, then roast it in the oven at 190°C for 6 minutes. After roasting, the ideal internal temperature should be around 48-50°C. Let it rest for 10 minutes, and the internal temperature will rise to about 56-58°C, resulting in a near-medium doneness.
If your lamb rack is larger, for example, 300 grams, you can roast it for an additional 2-3 minutes, and you will achieve the same doneness. However, since every oven temperature can vary, adjustments should be made based on your specific situation. Ultimately, experience is the key to success.
BigBoy's French Roast Lamb Rack
In addition to the lamb rack, BigBoy has also prepared various accompanies, including goat cheese zucchini rosettes, mint oil, eggplant puree, and red wine jus, all of which tie the dish together and add different flavours and textures!
This dish not only showcases delicate cooking techniques but also adds surprising elements to the dining table. With Valentine's Day approaching, will you consider making it for your loved one? Watch the video below now! Scroll down for a detailed written recipe and instructions.
Ingredients
Lamb Rack (serve 2)
Lamb Rack(4-point) | 220g eachx2 |
|---|---|
Salt | to taste |
Rosemary | few sprigs |
Butter | 20g |
Eggplant Puree
Eggplant | 1 each(400g) |
|---|---|
Greek Yoghurt | 25g |
Salt | 1 pinch |
Honey | 2 tsp |
E.V.Olive Oil | 20g |
Zucchini Rosette
Zucchini | 1 each |
|---|---|
Goat Cheese | 40g |
E.V.Olive Oil | 1 tbsp |
Mint | 2 sprigs |
Mint Oil
Mint | 20g |
|---|---|
E.V.Olive Oil | 60g |
Red Wine Jus
Lamb off-cut | from lamb rack |
|---|---|
Shallot(chopped) | 1 each |
Cumin Seeds | 1 pinch |
Red Wine | 50 ml |
Beef Stock | 200g |
Butter | 5g |
Steps
Zucchini Rosettes:
1.
Drizzle eggplant with olive oil, wrap it in foil, and roast in the oven at 180°C for 55 minutes.
2.
Slice zucchini into thin strips; chop mint finely. Mix goat cheese with a little olive oil and mash until smooth, then stir in the chopped mint.
3.
Spread a thin layer of goat cheese mixture onto each zucchini strip, roll them up layer by layer, and refrigerate for later use.
Mint Oil:
4.
Blend mint leaves and extra virgin olive oil in a blender for 1 minute until fully combined.
5.
Pour the mint oil into a small saucepan, gently heat to about 70°C, and immediately cool it down in an ice water bath.
6.
Strain the oil through a sieve lined with cheesecloth to extract clear mint oil.
Frenching Lamb Rack:
7.
Trim excess fat from the rack of lamb as shown in the video. Save the trimmed meat for the sauce.
Red Wine Jus:
8.
Add a little oil to a pan, sear the reserved lamb trimmings until browned. Then add cumin seeds and chopped shallots, sautéing until softened.
9.
Deglaze the pan with red wine and reduce it by half.
10.
Add beef stock, bring to a boil, then simmer on low heat for about 15-20 minutes until slightly thickened.
11.
Strain the and set aside.
Eggplant Puree:
12.
Scoop out the flesh of the roasted eggplant.
13.
Blend the eggplant flesh, Greek yogurt, honey, and salt until smooth.
14.
Gradually add extra virgin olive oil to form a creamy purée.
Assemble:
15.
Preheat the oven to 190°C. Season the rack of lamb with salt, sear all sides until golden brown, add butter and rosemary, and baste for 1 minute before roasting in the oven for 6 minutes.
16.
After roasting, the lamb’s internal temperature should be about 48°C. Let it rest on a rack for 10 minutes, allowing the final internal temperature to reach 53-58°C.
17.
Using the same pan, sear the goat cheese zucchini rolls until golden on one side. Season with a pinch of salt. Send to the oven roast at 190°C for 3 minutes.
18.
Reheat the sauce and whisk in butter until smooth.
19.
Slice the rack of lamb in half and arrange it on the plate. Add dollops of eggplant purée and the goat cheese zucchini rolls. Drizzle the red wine sauce over the lamb and finish with mint oil around the plate. Enjoy!
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