Friday, December 24, 2010

CoCo's Roasted Rack of Lamb

This dish has to be my crowning glory! I love rack of lamb, so this Christmas Eve I thought we cook something special and hubby suggested rack of lamb. I have never cooked it before, but how hard could it be right?

Seriously this was another one those dishes that seemed difficult, but it's NOT! OK the ingredients were a little expensive, this rack of lamb, which the butcher had already prepared by cutting away all the meat from the top of the bones, cost around S$38.00. But I guess for a special occasion, why not?

So anyway, very simple. I learnt all of these from daily tutelage from chefs around the world, gathered inside my television set. :)

1. Make sure the meat is at room temperature, take it out of the fridge early. Preheat oven to 200°C. Trim off some excess fat surrounding the meat. (Keep the fat*) Wrap the bones with tin foil to prevent burning.
2. Just before roasting, season the meat with a pinch of chopped sage, thyme, freshly ground pepper, salt and extra virgin olive oil.
3. Sear the meat on a hot frying pan to give the meat a nice brown colour.
4. Place the meat into the oven and lower the temperature to 180°C. Roast for 25 minutes.
5. Up the temperature to 200°C and roast for another 10 minutes. Take out the meat and cover it up with aluminium foil for at least 10 minutes before slicing it.

Serve with brown sauce and salad.

Brown sauce:
-Pour away some of the fat from the baking tray.
-Place the baking tray (only if your tray is stove top friendly - if not, scrape everything onto a frying pan) on top of the stove and add 2 tablespoon of flour.
-When everything is lumped up, add in some soup stock or water until gravy is formed and keep stirring until smooth. Flavour if necessary.

Cut the fat into small cubes and cook in frying pan with some cooking oil in very low heat. Slowly, the animal fat would be rendered, leaving behind a super flavourful oil and crazy crispy and delicious crackling.

As the fat has been released, the crackling is not too oily and very delicious. Kind of like the chinese 猪油渣. The remaining oil can be used to make super yummy roast potatoes. Just add boiled potatoes onto the cooled oil and roast them in the oven at high heat, 200°C, for about 20 minutes, turning occasionally. The result is something you can match at Macdonald's! Serious!

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