The PERFECT rack of lamb!
How to cook the perfect rack of lamb/lamb chops! Cooking a rack of lamb does not have to be complicated. Rosemary, garlic, and a little technique is all you need!
#rackoflamb
#lambchops
Rack of Lamb with Tom Colicchio | MEATER
If you want to make a dinner that will impress your guests, or even just yourself, you can never go wrong with a rack of lamb. Lamb racks are already so exquisite and bursting with flavor, but this recipe is on a whole new level of elegance because it was created by Top Chef’s very own Tom Colicchio. Get ready for herbed, buttery, spicy, fatty goodness. It's lamb-azing, game on.
Ingredients:
Black pepper
Salt
1 tbsp of smoked paprika
1/2 tsp of chilies
1 tbsp of olive oil
1/2 cup of harissa
1/3 of entire garlic knob, (horizontally sliced cross-section)
4 sprigs of rosemary
1 bunch of thyme
1 stick of butter
Doneness:
137°F – Medium rare (higher end)
Serving size:
3-6 meat lovers
Instructions:
1. Pregame.
Preheat your oven to 350°F. Grab a bowl and all your spices (salt, pepper, paprika, and chilies) and mix them together to create the spicy rub that will make this the best lamb you’ve ever had.
2. Salt and sear.
Set the rub aside and salt the lamb generously. Drizzle a pan with olive oil and heat it up for searing. Keep the heat at low-medium for a light sear. The goal is to give this lamb a little tan, not a burn.
3. Layer flavor.
After lightly searing all sides of the lamb, add garlic cloves, rosemary, and thyme to the pan and sear for another 2 minutes.
4. Probe the meat. Set up the app. Pop it in the oven.
Insert the probe into the center of the thickest portion of the lamb, avoiding any bones. Remember that lamb is HOT, so be sure to handle it with a pair of MEATER mitts on ????. Set up the cook in the app to an internal target temperature of 137°F, which is on the higher end of medium rare. Place the pan with the lamb rack into the oven and chillllll.
5. Make it butter.
After about 8 minutes, remove the pan from the oven (with mitts on), and throw in the butter. Baste the lamb with the melted butter until it's evenly coated, then put the pan back in the oven.
6. Don't miss-a the harissa.
Once the cook is in its last 5 minutes, remove the pan from the oven again (with mitts on, of course), and spread harissa all over the lamb rack. Generously coat it with the spice rub you previously made, then place it back in the oven.
7. Final touches.
When MEATER notifies you, take the lamb out of the oven, baste with the melted butter for a few seconds, then rest the lamb rack on a cutting board or resting rack. While that’s resting, why don’t you go ahead and rest too.
8. When resting is complete, slice that bad boy open, plate it, sprinkle with some finishing salt and a few drizzles of harissa. Now, you’re a chef.
For more delectable dishes, check out our blog for more recipes!
Shop MEATER:
How to Make Crumb-Crusted Rack of Lamb
Test cook Ashley Moore shows host Bridget Lancaster how to make a Crumb-Crusted Rack of Lamb.
Get the recipe for Crumb-Crusted Rack of Lamb:
Buy our winning nonstick skillet:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
The Perfect Rack of Lamb | Chef Jean Pierre
Hello There Friends, ant to know how to make The Perfect Rack of Lamb? Join me in making The Perfect Rack of Lamb and never go back to any other Lamb Recipe! Coated with my fresh bread crumbs and served with an amazing sauce that is Rub all over your body approved! Let me know what you think in the comments below!
RECIPE LINK:
------------------------------------------------
VIDEO LINKS:
Fresh Bread Crumbs:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Non Stick Fry Pan:
❤️ Laser Thermometer:
❤️ Baking Mat:
❤️ Instant Read Thermometer:
❤️ Reduction Sauce Pan:
❤️ Butter Olive Oil:
❤️ Fig Balsamic Vinegar:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:
Roasted Rack of Lamb Recipe | Traeger Grills
Subscribe:
See full recipe here:
See more pellet grill recipes:
This roasted rack of lamb is rubbed down with mustard, seasoned generously with salt & pepper, coated with a Panko breadcrumb mixture and roasted over rich hickory for a simple take on an elevated dish.
Follow us on social:
Instagram:
Facebook:
Pinterest:
Twitter:
Website:
Grill Comparison:
Find a Dealer: