Roasted Rack Of Lamb

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Filus59602

Senior Cook
Joined
Jun 16, 2002
Messages
256
Location
Montana, USA
ROASTED RACK OF LAMB
RecipeCenter.com

Ingredients for 10

1 lb Hotel racl of American lamb, 4-rib, Frenched
1/3 cup Dry toasted bread crumbs
2 tbsp Minced parsley
2 tbsp Melted butter
1 clove Garlic, minced
Ground black pepper, to taste

Procedure:

1. Trim fat thoroughly from rack.
2. Roast, meat side down, at 500 degrees for 20 minutes.
3. Turn lamb, meaty side up; reduce heat to 400 degrees.
4. Press mixture of bread crumbs, parsley, butter, garlic, salt and pepper on meat.
5. Roast 10 minutes longer or to desired doneness. Let rest 5 to 10 minutes before carving into chops.

6. Prep Time: 0-15 Minutes , Cooking Time: 0-15 Minutes

7. Fat: 45g , Calories: 698 , Cholesterol: 193mg , Sodium: 1249mg

Serving Ideas: Fan out chops on plate and garnish with a vegetable saute and roasted potates.


;)
 

dhampir

Washing Up
Joined
Nov 25, 2005
Messages
44
Location
Waterford, Michigan
:chef: What dose Frenched mean?


Filus59602 said:
ROASTED RACK OF LAMB
RecipeCenter.com

Ingredients for 10

1 lb Hotel racl of American lamb, 4-rib, Frenched
1/3 cup Dry toasted bread crumbs
2 tbsp Minced parsley
2 tbsp Melted butter
1 clove Garlic, minced
Ground black pepper, to taste

Procedure:

1. Trim fat thoroughly from rack.
2. Roast, meat side down, at 500 degrees for 20 minutes.
3. Turn lamb, meaty side up; reduce heat to 400 degrees.
4. Press mixture of bread crumbs, parsley, butter, garlic, salt and pepper on meat.
5. Roast 10 minutes longer or to desired doneness. Let rest 5 to 10 minutes before carving into chops.

6. Prep Time: 0-15 Minutes , Cooking Time: 0-15 Minutes

7. Fat: 45g , Calories: 698 , Cholesterol: 193mg , Sodium: 1249mg

Serving Ideas: Fan out chops on plate and garnish with a vegetable saute and roasted potates.


;)
 

cjs

Sous Chef
Joined
Mar 20, 2006
Messages
893
Location
Straits of Juan de Fuca
To French means to cut between the rib bones down to the chop and then completely clean the bones - it's for a pretty presentation.

Filus, was the lamb good?? sounds like a nice way to prepare it.
 

Gretchen

Washing Up
Joined
Jan 7, 2006
Messages
1,694
The "rack" is a connected series of ribs. Frenched means that on the bony ends of the ribs, the meat has been scraped off to reveal just the bone. There isn't really any "meat" there so it is a presentation thing. Can be as much as 4 inches of bone. If you cut a rack of lamb apart, do a good rub, and then grill the individual little "chops" you have "lamb popsicles"!!

Sorry to be redundant--I think we posted at the same time.
 

VegasDramaQueen

Senior Cook
Joined
Sep 2, 2004
Messages
316
Unless you hate the taste of lamb, the roasted rack is one of the best meals you can eat. It is a favorite in our family and when we eat at a good restaurant we get the rack of lamb if it's on the menu. I don't bother to "french" the bones, I have my butcher do it. The recipe above are the same ingredients I use but grill the rack over charcoal.
 

Ellen

Senior Cook
Joined
Jul 30, 2006
Messages
168
I like peppered whole roast filet sliced warm over a salad too.
 

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