Relatively Traditional Rack of Lamb - Revision history

Kenning at 02:55, 7 February 2012

2012-02-07T02:55:03Z

2011-02-17T18:56:51Z

2011-02-17T18:56:29Z

2011-02-14T10:45:50Z

2010-04-09T03:31:07Z

2010-04-09T03:30:04Z

2010-04-09T03:29:19Z

2010-04-09T03:28:39Z

2010-04-09T03:27:48Z

2010-04-09T03:27:24Z

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 [[image:lamb4.jpg]]
-But not this time. Today I decided to use my blowtorch to brown the meat. I did it on top of an overturned sheet pan with some foil on it.
+But not this time. Today I decided to use my blowtorch to brown the meat. I did it on top of an overturned sheet pan with some foil on it.<br>
 [[image:lamb5.jpg]]

← Older revision		Revision as of 18:56, 17 February 2011
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−	''Recipe by [[:category:Flash Gordon Ramsay's Recipes]] (formerly known as Demagogue). Wikified by [[User:Kenning\|Kenning]].''	+	''Recipe by [[:category:Flash Gordon Ramsay's Recipes\|Flash Gordon Ramsay]] (formerly known as Demagogue). Wikified by [[User:Kenning\|Kenning]].''

@@ Line 1: / Line 1: @@
-''Recipe by Flash Gordon Ramsay (formerly known as Demagogue). Wikified by [[User:Kenning|Kenning]].''
+''Recipe by [[:category:Flash Gordon Ramsay's Recipes]] (formerly known as Demagogue). Wikified by [[User:Kenning|Kenning]].''
@@ Line 67: / Line 67: @@
 This is really easy to make and has a nice wow factor. Any college kid with an oven and a sharp knife can make it.
-[[Category:Main Course]][[Category:Dinner]][[Category:Lamb]]
+[[Category:Main Course]][[Category:Dinner]][[Category:Lamb]][[Category:Flash Gordon Ramsay's Recipes]]

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 [[image:lamb2.jpg]]
-At this point I could clean the bones off so they stay nice and white during cooking, but that takes a lot of time and I’m not very good at it, so we’re leaving it as is.
+At this point I could clean the bones off so they stay nice and white during cooking, but that takes a lot of time and I’m not very good at it, so we’re leaving it as is.<br>
 [[image:lamb3.jpg]]
@@ Line 33: / Line 33: @@
 [[image:lamb5.jpg]]
-Keep moving it around. I probably should have gone darker, but it still turned out well. This is just for flavor. Repeat: Searing/torching does not seal in juices
+Keep moving it around. I probably should have gone darker, but it still turned out well. This is just for flavor. Repeat: Searing/torching does not seal in juices.<br>
 [[image:lamb6.jpg]]

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 [[image:lamb13.jpg]]
-They tasted great, but for some reason were a little underseasoned this time. Tate your breading to make sure you have enough salt in there (should be provided by the anchovies, but you may need to adjust).
+They tasted great, but for some reason were a little under-seasoned this time. Taste your breading to make sure you have enough salt in there (should be provided by the anchovies, but you may need to adjust).
 This is really easy to make and has a nice wow factor. Any college kid with an oven and a sharp knife can make it.
-[[Category:Main Dish]][[Category:Dinner]][[Category:Lamb]]
+[[Category:Main Course]][[Category:Dinner]][[Category:Lamb]]

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 Bring your meat out to rest at room temperature for an hour before cooking. This is crucial to getting it cooked evenly. I baked on 400 convection to an internal temp of 128 (for medium rare). Rest well before slicing.
 [[image:lamb11.jpg]]
-You can slice them into doubles and set them up all fancy like
+You can slice them into doubles and set them up all fancy like.
 [[image:lamb12.jpg]]
-Or you can slice them into singles and serve with whatever else you’re eating
+Or you can slice them into singles and serve with whatever else you’re eating.
 [[image:lamb13.jpg]]

← Older revision		Revision as of 03:29, 9 April 2010
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	On to the pictures. We start with the racks. These are technically frenched, but not the way I want them. For that, we’ll remove the fat band and leave just the meat and rib so what we have looks like a lollipop when sliced.		On to the pictures. We start with the racks. These are technically frenched, but not the way I want them. For that, we’ll remove the fat band and leave just the meat and rib so what we have looks like a lollipop when sliced.
		+
	[[image:lamb1.jpg]]		[[image:lamb1.jpg]]

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 For this recipe you will need:
-Lamb racks (I used Australian, which is fairly mild)<br>
+*Lamb racks (I used Australian, which is fairly mild)
-Bread crumbs (I made my own by drying some sourdough and pusing it in the Cuisinart)<br>
+*Bread crumbs (I made my own by drying some sourdough and pusing it in the Cuisinart)
-Garlic (I used garlic confit, which I think blends better and has a deeper flavor)<br>
+*Garlic (I used garlic confit, which I think blends better and has a deeper flavor)
-Anchovies (optional, really)<br>
+*Anchovies (optional, really)
-Dijon mustard<br>
+*Dijon mustard
-Honey<br>
+*Honey
-Fresh rosemary<br>
+*Fresh rosemary
-Oil of some sort
+*Oil of some sort

← Older revision		Revision as of 03:27, 9 April 2010
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−	''Recipe by Flash Gordon Ramsay (formerly known as Demagogue). Wikified by [[User:Kenning\|Kenning]]''	+	''Recipe by Flash Gordon Ramsay (formerly known as Demagogue). Wikified by [[User:Kenning\|Kenning]].''