Whitney had a little lamb (rack!) , little lamb (rack!), little lamb (rack!), Whitney had a little lamb who’s rack was fuh-maz-ing.
Yes, I did just turn a childhood song into that. I don’t even know what to call that, what just happened right there.
But I did have a rack, and it was amazing. Cooking classes are really starting to heat up. I wanted to be able to give these people the opportunity to make something they would only dare to make on the weekends. Scratch that, I wanted to give them the tools to make something that maybe they wouldn’t even consider making on the weekends.
It’s about demystifying what is “hard” to cook. It’s about giving them the techniques they need to feel confident in the kitchen. All you worried cooks out there, I want you to listen to me.
IF YOU CAN READ, YOU CAN COOK. There. I said it. Read the directions, cook. Do it over and over, until you start to recognize the process. Then, start to stray from the instructions when you feel comfortable. This is dinner, not delivering a baby, and if you mess it up, ORDER PIZZA. anddrinkredwine.
No. big. deal. So rack of lamb, that’s ambitious for a non- cook, right?
I thought so. Ask any of them, and I think they’ll tell you that rack of lamb is really no big woop to make.Mustard and
Herb Crusted Rack of Lamb and a Rosemary Jus
1/4 cup dried fine bread crumbs
1 1/2 teaspoons chopped fresh basil leaves
1/2 teaspoon chopped fresh rosemary leaves
1/2 teaspoon chopped fresh thyme leaves
1 1/2 tablespoons olive oil
1 rack of lamb (8 bones), trimmed and Frenched
2 tablespoons whole-grain mustard
2 tablespoons Dijon mustard
Rosemary Jus, recipe follows
Combine the bread crumbs, basil, rosemary, thyme, oil, and salt and pepper in a shallow bowl, and mix well.
Season the rack on both sides with salt and pepper. Preheat the oven to 450 degrees F.
Heat a large skillet over medium-high heat for 1 minute. Add the lamb, fat side down, and sear for 1 minute on each side, including the ends (5 minutes total time). Remove and let cool for 10 minutes.
Completely coat the meat with the mustard.
Dredge in the herbed bread crumb mixture to evenly coat, packing the crust onto the meat.
Place the lamb, fat side up, back in the saute pan and roast for 20 to 25 minutes for medium-rare, or an internal temperature of 135 degrees F.
Remove from the oven and let rest for 5 minutes.
To serve, cut the rack in 1/2 or into individual chops. Spoon the jus onto each serving, and serve immediately.
2 teaspoons olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
1 tablespoon chopped fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups lamb stock
Heat the oil in a small saucepan over medium-high heat. Add the shallots, garlic, rosemary, salt, and pepper and cook, stirring, for 30 seconds. Add the stock and bring to a boil. Reduce the heat to medium-low and simmer until reduced to 1 cup, 20 to 25 minutes. Remove from the heat and strain through a fine mesh strainer into a small saucepan. Serve immediately, or cover to keep warm until ready to serve.
I’m telling you, you can do this any night of the week with proper planning. Go forth and roast your rack!