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How to fry rack of lamb

Published: 02-May-2013 (02:53); Viewed: 2530; Difficulty: 4 out of 10

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How to fry rack of lamb
Rack of lamb is a perfect part of lamb for grilling or frying. In previous articles, I've showed how to cook rack of lamb on the grill or how to cook individual cutlets from the rack. In this article I'll show, how to fry rack of lamb in its simplest, basic version. Rack of lamb can be cooked to any doneness you'd like, but because of the lamb fat, I think that the most optimal doneness should be medium rare or medium, and also, the surface fat should be cooked to a crispy crust. This is not very difficult to do at home, but before you will fry rack of lamb perfectly, it is necessary to practice a bit.

step-by-step instructions

  1. Ingredients for 2 portions:
    • 4 ribs rack of lamb, 2 pieces. About 300 gm each. This is an optimal side for frying. It should be kept at room for 2-3 hours, to achive the room temperature, around 200 degrees.
    • Perfect lamb spice mix with salt for seasoning.
    • Small bunch of fresh green herbs, thyme and rosemary.
    • Few tbst of olive oil
    • Some fresh vegetables for serving. It can be anything you like, for example tomatoes and rocket salad will be absolutely amazing with fried rack of lamb.

  2. Sprinkle all sides of the meat with salty spice mixture and keep for 5-10 minutes.

  3. Switch on the oven to 200 °C and warm up the roasting pan in it. Frying. This is a most difficult and important step and it should be taken seriously. It is very important to use heavy cast iron skillet.

    Cooking should be started on slightly oiled, preheated to the high temperature cast iron skillet and heavy lid, and the temperature should be reduced to the medium during cooking. Start to fry from the external, skin side, to melt the fat. Fry under the lead on each side for 2 minutes (5 sides in total), then fry 1 minute on each side, and then fry 30 seconds on each side. In the rib side you can fry for a bit longer, for example 3, 2, and 1 minute. Be careful, to do not burn the fat to a very black state. Also during cooking, add some thyme to lamb and rid out of fully fried thyme.

  4. Take hot roasting tin (I do prefer aluminium trays), add 2 tbsp of olive oil and herbs, rosemary and thyme. If the tray is very hot, then herbs starts bubbling, this is very good!

  5. Place meat, rib side down on the herb, and send this tray to the 200 ° C oven.

  6. Roast in the oven for 6-8 minutes. Remove from oven, cover with foil and leave for 5 minutes to rest before serving.

  7. Slice and serve with fresh and grilled vegetables. For example, on the from picture the rack of lamb was served with rocket salad and grilled ripen cherry tomatoes.



tips and tricks

  • Prepare to have plenty of smoke.
  • The exact time is depends on appliances used, and the time, given in the article should be used as a guideline only.
  • Thin frying pan will not be suitable for this cooking.
  • Serve with lamp seasoning spice mix/
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by: Librarian
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tags: lamb; restaurant recipes

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