Rack of Lamb
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Most of the time the racks come already trimmed, but the effort to French the ribs - trim the meat off the last two inches or so of bone - is well compensated by the drama of presenting and carving the rack at the table. Because a rack of lamb cooks quickly usually in about 25 minutes, it produces little in the way of a jus. You can make a fake jus with lamb trimmings, or you can buy a pound of lamb stew meat (or take the meat off of lamb shoulder chops) and brown it in the roasting pan with the rack. Because a rack cooks so quickly you will need to get the trimmings roasting before you put in the rack. Makes 4 main-course servings.
ingredients
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serves: 4
1 pound lamb stew meat (cut into 1/2-inch cubes) (optional)
1 (8-chop) American rack of lamb (or two 4-chop New Zealand racks of lamb, chine bone removed)
Salt
Pepper
1 cup lamb, veal (or chicken) broth or water
Nutrition Facts
Rack of Lamb
Servings Per Recipe: 4
Amount per Serving
Calories: 576
- Total Fat: 45.1 g
- Saturated Fat: 19.4 g
- Trans Fat: 0 g
- Cholesterol: 160 mg
- Sodium: 293.3 mg
- Total Carbs: 0.2 g
- Dietary Fiber: 0 g
- Sugars: 0.1 g
- Protein: 39.5 g
preparation
1. Be sure to have the butcher cut off the chime bone to make carving easier.
2. Find the small muscle at one end of the large loin muscle and make a line, about 1/2 inch out from this muscle.
3. Cut down to the bone.
4. Draw the knife all the way across the length of the rack.
5. Pull back the flaps of meat and fat on the shoulder end.
6. Cut out the shoulder blade.
7. Follow the line you made and cut all the way down to and between the ribs. Scrape the knife against the ribs to loosen the tissue.
8. Cut through the membrane along the center of the ribs and push the membrane to the sides with the knife. Don't cut through it.
9. Push the meat to the side and back around the bone with a spoon handle.
10. Pull away any meat and fat clinging to the bones.
11. Scrape off any membrane clinging to the ribs.
12. Cut down through the center of the rack and pull away the thick layer of fat and meat that covers the shoulder end. This ensures that both ends cook in the same amount of time.
13. Trim excess fat off the loin end, but don't cut all the way down to the meat.
14. Cut away the long cord-like nerve that runs along the back of the rack.
15. Trim the meat away from the fat on the trimmings, and put the meat, cut into strips, in the roasting pan.
16. Assemble the trimmings, stew meat, and chine bone in the roasting pan. Roast these for about 20 minutes in a 400°F oven.
17. Arrange the seasoned rack, meat side up, on the trimmings. Roast until the ends spring back when you push on them or until an instant-read thermometer inserted into the center of the rack reads 125°F.
18. Cover the meat loosely with aluminum foil and let rest before carving. Cut between the bones in even slices.
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