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Old 03-21-2007, 08:48 AM   #1
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Help: Rack of lamb

I'm cooking on saturday night for myself, my GF and her parents. I'm quite new to cooking and only know a few recipes, but I'm going to attempt to do a rack of lamb.

I was going to use 1 and a half racks of lamb. That would equal 12 cutlets, which would mean about 3 each - does that sound OK?

I am planning on serving this with mash with butter and cream. And also some roasted vegetables.

Couple of questions then:

1. Is 3 cutlets per person enough? We will be having a small starter too
2. What gravy would you serve with it - and how would this be made? Please keep this as simple as possible. I will be offering mint sauce too.

That's about it I think.

Thanks everybody.

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Old 03-21-2007, 09:01 AM   #2
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I'd go with two racks, a half per person. It depends on the appetites of the dinner guests.

Add some roasted garlic to the mashed.

Are you planning to do anything to flavor the lamb?
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Old 03-21-2007, 09:18 AM   #3
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olive oil and rosemary on the lamb? roasted or grilled to med rare, deglaze pan with strong stock and dry white wine, reduce and bind with butter, season with fine herbs s & p and swirl on the plate around the mash, place roasted veg in groups of 3 or 5 to one side and cut and arrange lamb up over the center mash.
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Old 03-21-2007, 09:52 AM   #4
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For the lamb I'm going to make a mixture of:

Breadcrumbs, 2 cloves of garlic, crushed/juice of a lemon, and pepper.

I will spread some mustard over the lamb, and press the mixture on top of it.

Still not sure about the gravy though. Maybe I should just use a lamb stock cube.

2 racks of lamb = lots of $$$$$ !!

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Old 03-21-2007, 10:36 AM   #5
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Quote:
Breadcrumbs, 2 cloves of garlic, crushed/juice of a lemon, and pepper
I'd chop some rosemary into that mixture.

i don't think you'll need a bouillon cube for your sauce, but where would you find a lamb one, anyway? You should have a bit of juice and brown bits in the pan. I'd deglaze that with some wine -- could be white, could be red, depends upon what's open in your fridge, or what you're opening for dinner...
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Old 03-21-2007, 10:48 AM   #6
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Quote:
Originally Posted by ChefJune
I'd chop some rosemary into that mixture.

i don't think you'll need a bouillon cube for your sauce, but where would you find a lamb one, anyway? You should have a bit of juice and brown bits in the pan. I'd deglaze that with some wine -- could be white, could be red, depends upon what's open in your fridge, or what you're opening for dinner...
You can buy stock cubes for lamb in the supermarket - I seen them earlier.

Not sure if there would be enough juice from the meet to go around. I was planning on cooking the vegetables with the lamb as well, so maybe that would help contribue to the sauce.

Do you think any garlic thrown over the top of the lamb would help too?
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Old 03-21-2007, 10:57 AM   #7
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I would roast the vegetables on a sheet pan on the rack below the lamb, not with it. The veggies will actually take longer to cook than the lamb!
Quote:
Do you think any garlic thrown over the top of the lamb would help too?
I often like to take a couple whole heads of garlic and slice them in half (unpeeled) and roast them alongside the lamb, cut side up, in the roasting pan. When you're ready to serve, put that garlic in a small bowl on the table to squeeze onto slices of baguette! (yum!)

With all that garlic, hope you're planning to serve a Rhone Valley wine with that lamb. I like those best with lots of garlic (and lamb)!
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Old 03-21-2007, 11:41 AM   #8
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Thanks for the help.

Not even sure what wine to pick. That's a red wine then? If so, it sounds good.

Not sure abuot what veg to cook.

Maybe, some carrots, brocolli and green beans or something.

I've got big worries about the gravy. The lamb can't go that wrong really, just stick it in the oven and wait. But I would like the gravy to go well. I've NEVER made my own.

I'm worried about if they'll be enough. I.e. I don't want to add more wine than there were juices. Also do I cook this in a pan for a while?

Thanks again for your help.

I really am quite a beginner at all this!
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Old 03-21-2007, 01:07 PM   #9
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Wine--We just opened a tempranillo that is very good and would be good with lamb--Red Guitar.
If you can find Kermit Lynch Cotes du Rhone, it would be delicious.
Columbia Crest Grand Estates cabernet.
McManis cabernet is also good. Goats Do Roam is reliable and good.
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Old 03-22-2007, 04:14 AM   #10
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What ratio of bits/juice from the lamb do you add with the wine.

Also do you cook it together for a bit?

I.e.:

- take lamb out of oven dish
- add wine to oven dish
- stir around
- cook in oven for 10 mins?

Or what?

Do you think it would be OK to just add the red wine to the lamb juice without anything else added?

Don't want to over-complicate things.
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