A rack of lamb is the equivalent of prime rib in beef that is tenderer and has a wonderful flavor. Of course this means it’s a pretty hefty investment, but if the occasion is right it makes a fantastic meal. This is pure luxury.
This is my first experiment with these racks, thanks Auno for the good sample from Australia.
I decided to offer racks with mixture of risotto and fryed sweet potato. So I needed the racks, risotto, sweet potato, shallots, garlic, veal stock, parmesan, pesto- and mint sauce. (+ salt, black pepper and butter and olive oil).
Deep frozen racks are relatively well prepared, but to make them perfect, you have to do some additional cleaning. Left is the perfectly prepared rack, and in front of the image are the leftovers from that. It´s time consuming to clean the bones, but when you see the finished dish, you realize that it´s well worth the effort.
Season the meat with black pepper and salt
Heat your pan with olive oil. I wanted some garlic flavour, so I added some nails. If you do so, please take the nails out before frying the racks. (garlic gives the flavour in oil very fast, and then starts to burn. and the flavour will ruin.
Close all surfaces quickly in very hot oil. This take some 15 sec / side. Remember the ends...
Racks ready for owen. Seal it with folie, you will put it to the oven later...
Fry the chopped sweet potato in hot oil with garlic, salt and black pepper. Chop potato in very small cubes. 2 mins of frying is enough, leave it in the pan to wait the risotto.
Risotto I made with veal stock, wine, shallots, parmesan and butter. The basic recipe you can find in my earlier notes. (red wine in the image is not for cooking, it´s for me :-)
Prepare the racks for owen. I put them cross to each other. This way they will be mosty on air in the owen. This imitates glow in open fire. I made two flavours: Pesto and mint sauce. My oven was 180 degrees, 11 minutes.
While racks were in the owen, risotto got ready. Timing is essential here. It´s good to leave the ready risotto under the lid for 5 minutes, but not longer...
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