A rack of lamb or carré d’agneau is a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops. At retail, it is usually sold ‘single’, but may also be sold as a ‘double rack of lamb’, with the ribs on both sides. Rack of lamb is usually roasted, sometimes first coated with herbed breadcrumbs. The tips of the bones are sometimes decorated with paper frills resembling chefs’ toques. Two or three single racks of lamb tied into a circle make a ‘crown roast of lamb’. Rack of lamb is often ‘frenched’, that is, the rib bones are exposed by cutting off the fat and meat covering them. Typically, three inches of bone beyond the main muscle (the rib eye or Longissimus dorsi) are left on the rack, with the top two inches exposed.
Rack of Lamb, Coated with Herbed Breadcrumb and Cheese
1 rack of lamb (1lb/500gr) 9~10 ribs, french boned, fats removed, at room temperature
¼ cup (about ½ slice) fresh breadcrumbs
¼ cup Italian seasoned dried breadcrumbs
2 Tbsp ricotta cheese
1 clove garlic, crushed
1 Tbsp minced, fresh mint (or herbs of choice)
extra virgin olive oil
salt & pepper
- Place shelf on middle level and preheat oven to 500F/260C.
- Line a baking sheet with aluminum foil.
- Cut lamb rack in half to 4 or 5 rib pieces.
- In a bowl, combine well the bread crumbs, cheese, garlic, mint, 1 Tbsp olive oil, salt and pepper to taste. The mixture should stick together when squeezed.
- Brush the lamb meat with olive oil and season with salt and pepper.
- Preheat a non-stick, deep, medium pot over high heat until very hot. Place the racks meat-side down in the pan and sear for 1 minute. Turn racks and sear all sides. Transfer the racks, meat-side up, to the lined baking sheet. Firmly press an equal amount of topping on to each rack and bake for 15 minutes** (depending on the oven, check on after 10 minutes to make sure the bread coating is not burning).
** For an accurate reading, a thermometer should be inserted into the centermost portion of the meat
without touching bone, which hold more heat.
For Lamb Meat:
Rare: 120~125F (49~52C); Medium-rare 125~130F (52~54C); Medium: 135~140F (57~60C),
Medium-well: 140~150F (60~65C); Well: 150F (65C)
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