Failed Roasted Lamb Rack (2009-09-17)
I cooked my very first lamb rack the other night. Funny that I've lived in Sydney for 10 years and never once made that dish, afterall, Australia is known for its sheep and lamb.
After consulting cookbooks and some websites, I decided to do it the
way I do roast pork. I seared the rack quickly and briefly in a
hot pan, removed it from the pan, smeared Dijon mustard mixed with
dried herbs, salt and pepper all over it, topped it with bread crumbs
mixed with a bit of olive oil; and stuck it in the oven. So far
so good except I way undercooked the lamb... SIGH...
The lamb was so rare that I had to PANFRY some of the chops to
finish cooking! There's also a big old piece of spine at the back
that made slicing the rack almost impossible. After hacking the
meat with a cleaver and rolling pin, the final dish looked totally
butchered! (But the taste was fantastic)
The method of cooking lamb rack this way is good, but just make sure you don't undercook it (unless you like yours rare) and buy the readymade French-cut rack (sans the spine) instead of the whole rack I bought.
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