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Basic Breakfast |
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Back to Basics - Rack of Lamb Dinner
Cook like a pro in an ordinary kitchen
by Zach Brown
Welcome back to the basics!
What I Did: |
In the picture to the right, I'm using a mellon baller on some large peeled potatoes to make Parisian potatoes (a fancy name for potato balls). They're going directly into a pot of salted cold water. The salt is for flavor, and the potatoes need to go directly in as to prevent oxidation.
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Frenching the lamb racks.
Here's the fun part. If you're lucky enough to have a butcher near you, they will sometimes do this laborious job for you. If not, its time to get out that paring knife and start scraping. The goal is to get the membrane off the bones, leaving a clean, and neat appearance as seen below. This will make a better final product that is consistent, and eye appealing. Granted, it's not required, but it sure does look nice. |
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After all of the racks have been frenched, I generously seasoned them with kosher salt and fresh ground pepper. Shown below are the racks upside down. The other side is our presentation side.
Here's what needs to happen next. Those beautiful racks need to be seared on both sides. We're not looking to cook them, so use high heat and keep your eye on them. Color is the name of the game, and that can be achieved quickly with some canola oil and a hot pan. Once the racks are nicely browned, set aside presentation side up. |
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| Mix some chopped rosemary, thyme, parsley, and garlic into some nice dijon mustard. brush it onto the presentation side of the racks, and dip the mustard side into seasoned bread crumbs. At this point, all we need to do is throw the lamb into the oven for 10-12 minutes. We'll get to that later though. |
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Blanched broccoli. It's best to blanch your veggies ahead of time because it gets all of the food to a point where it can be cooked a la minute. Which basically means, quickly, and at the last minute. I've done this to the artichoke hearts, potatoes, and broccoli. When I'm ready, all I need is a hot pan, some oil, garlic, salt and pepper, and my veggies will be done in a couple minutes. |
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| Over medium heat, just let the potatoes get some color, turning occasionally and making sure not to burn them. When they reach the desired color, throw the whole pan in a warm oven, about 180F until you're ready to assemble the plates. |
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Get those racks in the oven! A good rule of thumb is about 10-12 minutes, but let's be real here, your oven probably doesn't function like the commercial ones I'm used to. So, to play it safe, use what we know. A meat thermometer doesn't lie. When the internal temp is 125F, pull the lamb out and let it rest for 10 minutes. The resting is for two reasons. 1. carry over cooking. The meat still cooks when it comes out of the oven due to residual heat, thus bringing the temp up 7-15 degrees. The racks are small, so our temp variation should be minimal, giving us a perfect medium rare. 2. Ever cut into a steak right after it comes off the grill? Did the juices spill everywhere? Meats need to rest for a while which gives the juices a chance to settle down and think about what they've done. After a period of rest, the meat will yield a juicy tender texture with every bite.
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After the meat has rested, and veggies have sauteed till hot, we're ready to plate it up. |
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I used a pretty classic presentation with the veggies on the bottom, and the lamb racks, cut into double chops, and interlocked resting over the veggies. |
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Chef Zachary Brown showed an interest in food at an early age and has worked very hard to make it his career. Classically trained at Johnson & Wales and mentored by chefs in numerous fine dining restaurants, Zach has immense talent and and a deep commitment to the culinary field.
He currently serves in the US Navy, and just finished his tour on the USS Pasadena (SSN 752) attack submarine. In December, Zach will begin his new job as an Enlisted Aide Private Quarters Culinary Specialist in Washington D.C.
One day he hopes to own a restaurant in the Boston area with an undisclosed theme. You'll just have to stop by and see it for yourself.
If you have questions or comments, you may email Zach at zepicurean@comcast.net
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