Lamb Rack
New Zealand lamb has a very high quality. The animals are carefully kept in a natural way, resulting in a superb product.
Rack of lamb is back / rib off which lambchops are cut. If the bones of the cutlets are released is called a frenched rack. Our rack of lamb is a luxurious, New Zealand rack of lamb. Twice a 7-rib rack. A rack of lamb provide seven chops, in this case a total of 14.
Tip: Delicious with honey and thyme in the oven, or on the barbecue.
Rack of lamb recipe
A nice recipe for a delicious
rack of lamb. This recipe was used during the celebration Obama's 100 days presidenty.
Ingredients
- 2 frenched racks of lamb
- 3 springs of fresh rosemary
- 1 / 2 bunch fresh thyme
- 5 tablespoons extra-virgin olive oil
- Carefully cut a diagonal diamond pattern in the flesh side of the rack with a sharp knife. Mix the herbs with three tablespoons of olive oil and rub the meat with it. Put pepper on the rack and leave in a covered baking dish at least 8 hours, in a refrigerator.
- Preheat the oven to 180 degrees and place a rack in the middle. Remove the foil use lots of salt on the rack. Let the ramsracks rest to room temperature while preheating the oven, at least 20 minutes. Then pat the meat dry with paper towels.
- Heat a frying pan over medium heat. If the pan is hot add two tablespoons of olive oil.
- Place the lamb racks in the pan with the meat side down and cook until lightly browned, about six minutes. Remove from heat and put the racks up in the pan to put them together with the bones crossed. The meaty sides out.
- Place the pan in the oven and roast for 15 minutes. Turn the temperature down to 160 degrees. Continue roasting until the internal temperature of the meat measures 60 degrees, slightly longer for medium. Remove the racks from the oven and allow to 7 minutes of resting. Then cut double lamb chops and serve!
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