Rack of lamb

Rack of lamb1.jpg

When I buy lamb it is often chops or loin fillet. For a change this time I opted for ‘hand trimmed extra lean rack of Welsh lamb’ from my local supermarket, as it looked and sounded rather grand. It was also on offer. Not having cooked this dish before, I followed the instructions exactly.

I started by pan-frying the meat lightly for a couple of minutes on either side, which turned it a nice light brown. Then I transferred it to a baking tray, on which I had put some foil to prevent it from sticking. Importantly it also makes cleaning afterwards a great deal easier. I covered the bones with the small white covers provided, although I’m not entirely sure what these do. It looked good though. I seasoned the lamb with rosemary and then put it in the oven at 160 degrees for 18 minutes, as per the instructions.

The result was very tender, but not quite as pink inside as I hoped for. Nor did it have the slight crispiness on the outside which I like as a contrast. Next time I shall cook it at a slightly higher temperature but for a minute or so less. Not bad for a first time though.

I enjoyed it with a glass of Banrock Station Cabernet Sauvignon / Shiraz (13.5%), which then went on to accompany the fairly strong camembert which followed.

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