How Can Rack of LAMB be as good as STEAK! I'm Speechless...
Go to for 15% off your order! Brought to you by Raycon.
If you love lamb this video was made 100% for you. Today I share with you how I was able to make some amazing rack of lamb that not only looks fantastic but taste 100 times better than they look.
* Become a MEMBER of GUGAFOODS *
-----------------------------------------------
SUBSCRIBE to this Channel
-----------------------------------------------
Subscribe to my Other Channel
-----------------------------------------------
* Guga MERCH *
Shirts and More:
Cups and Boards:
-----------------------------------------------
My SOCIAL MEDIA, Let's connect!
Facebook:
Instagram:
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street #128
Miami FL 33175
* Amazing Lamb by Grand Western Steaks
Their Website:
Use Code SVE for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My SMOKER and STOVE *
Camp Chef WOODWIND:
My Powerful Stove:
* My Wireless Smart Thermometer *
MEATER:
* My Knives *
Everyday Knives:
Chef Knives:
Strong Knives:
Fancy Knives:
* TORCHES OPTIONS *
FLAMETHOWER:
Small Torch:
Searzall Torch:
Searzall Head:
* FOGO Premium Lump Charcoal - The First Ingredient.
Fogo Charcoal:
* OFTEN USED EQUIPMENT *
Thermometer:
Cast Iron Plates:
My Salt:
Heat Gloves:
Flamethrower:
Mini Food Processor:
Steak Cast Iron Plates:
BBQ Large Tongs:
Burger Mold:
Tongs Tweezers:
Food Grade Gloves:
* BBQ Equipment *
Best Portable Grill:
My Stove:
Charcoal:
Fire Starter:
Smoke Gun:
Smoke Dome:
Smoker:
Wood Pellets:
Weber Grill:
Slow N Sear:
Heat Resistant Glove:
Otto Grill:
* Sous Vide Equipment *
Nise Wave Sous Vide:
Joule Sous Vide Circulator:
Anova Precision Cooker WiFi:
Sous Vide Container:
Sous Vide Container Cover:
Cheap Suction Sealer:
Suction Bags:
Bag Holder:
Mini Weight:
Grate Inside Container: (mine is 10x15)
Steak Rack System: (Choose the right size for you)
**************************************************
* The link below has EVERYTHING I USE *
**************************************************
* Grilled Marinate *
1 tsp Thyme
2 Cloves of Garlic
1 tsp Siracha
1 tsp Parsley
1 tbsp Wostershire Sauce
1 tbsp Sherry Vinegar
2 tsp Salt
1 tsp Black Pepper
1 tbsp Olive Oil
* Smoke Rub *
1 tsp Cayenne Pepper
2 tsp Onion Powder
2 tsp Smoked Paprika
1 tsp Coriendar
1 tsp Cinnamon
1 tsp Black Pepper
* VIDEO EQUIPMENT *
Main Camera:
2nd Camera:
Slow Motion Camera:
Drone:
Pocket Drone:
Gimbal:
Main Lens:
Zoom Lens:
Large Travel Camera:
Microphone:
Slider:
Tripod & Fluid Head:
Voice Over Mic:
Acoustic Isolation:
* My Music *
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#Lamb #Experiment #RackofLamb
Herb-Crusted Lamb & Au Poivre Sauce | Lamb Rack
#trending #delicious #food #easyrecipe #lamb #recipe
Herb-Crusted Lamb Rack with Au Poivre Sauce
Ingredients for the Herb Crust:
1 or 2 racks of lamb (approximately 8 ribs per rack)
Salt and black pepper to taste
2 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
8-10 fresh mint leaves, finely chopped
1/2 cup grated Parmesan cheese
4 tablespoons unsalted butter, softened
1 tablespoon red pepper flakes
2 tablespoons Dijon mustard
1 cup breadcrumbs (Panko or fresh breadcrumbs work well)
Ingredients for the Au Poivre Sauce:
1 tablespoon oil (vegetable or olive oil)
1 shallot, finely chopped
1/4 cup cognac
1 cup milk
1 tablespoon black peppercorns (crushed or whole)
1/2 teaspoon ground black pepper
1 sprig fresh thyme
1/2 cup heavy cream
Salt to taste
Instructions for Herb Crust and Lamb:
1. Preheat your oven to 400°F (200°C).
2. In a food processor, combine minced garlic, chopped rosemary, chopped thyme, chopped mint leaves, breadcrumbs, grated Parmesan cheese, softened butter. Pulse until well combined. Add red pepper flakes to your taste.
3. Pat the racks of lamb dry with paper towels. Then, sear the lamb racks in a skillet or frying pan over medium-high heat, fat side down first, until they develop a golden-brown crust (about 2-3 minutes per side).
4. Remove the lamb from the skillet and brush the meaty side of the racks with Dijon mustard.
5. Spread the herb mixture (prepared in the food processor) over the mustard-coated surface of the lamb racks, pressing gently to adhere.
6. Place the racks onto a baking sheet or roasting pan, bone side down, and transfer to the preheated oven.
7. Roast the lamb for about 20-25 minutes for medium-rare doneness or until the internal temperature reaches around 125°F (52°C) for medium-rare. Remove from the oven and let it rest.
Instructions for the Updated Au Poivre Sauce (Stovetop):
1. Heat the oil in a skillet or saucepan over medium heat.
2. Add the chopped shallot and cook until softened and translucent, about 2-3 minutes.
3. Add the cognac. Return the skillet to the heat and allow the alcohol to evaporate for a minute or two, stirring occasionally.
4. Stir in the milk, black peppercorns, ground black pepper, and fresh thyme sprigs.
5. Bring the mixture to a gentle simmer and let it cook for about 5-7 minutes, allowing the flavors to meld together.
6. Stir in the heavy cream and continue simmering for an additional 2-3 minutes, allowing the sauce to thicken slightly.
7. Taste and adjust seasoning with salt as needed.
Serve the herb-crusted lamb with the flavorful Au Poivre sauce, and enjoy the enhanced flavors and creamy richness from the heavy cream! Adjust the seasonings according to your taste preferences.
HERB CRUSTED LAMB RACK/ROAST LAMB RACK
Trust me, you follow the instructions and you will have a lamb rack, that is the best in the world ????, please do let me know about your product
Rack of Lamb Recipe with Rosemary and Dijon Mustard - Eat Simple Food
Recipe:
This simple oven roasted rosemary, dijon, and mustard rack of lamb recipe is flavorful and delicious. Rack of lamb is also easy to cook with a couple small nuances that I'll walk ya through. The lamb rack is visually gorgeous, tasty, and also very tender.
How To Cook Rack Of Lamb
Let meat sit at room temperature for 30 minutes before cooking.
Preheat the oven to 450F and line a baking sheet with aluminum foil.
Buy the ribs already Frenched from the grocery store. Wrap them in aluminum foil so they don't burn.
Mix together the marinade. Make it thicker with more mustard if you like and less oil and lemon or make it thinner by using less mustard.
You don't need to sear the lamb rack before popping it in the oven. It will be too wet with the marinade. The oven will work it's magic and make a crispy top crust on the rack of lamb.
Cook for 20 minutes for rare or 25 minutes for medium rare. If in doubt, undercook lamb. It can always be put back in the oven or cut and seared crispy on the sides. YUM!
If the rack of lamb is not crispy on the top at 20 minutes into the cooking time then turn on the broiler for a couple minutes on low. Watch it carefully, so that the top doesn't burn.
Rest for 15 minutes loosely covered before slicing.
Variations on Dijon Rosemary Rack of Lamb
Lamb generally has a strong and earthy flavor compared to other boring meats :). Flavors that go well with lamb and can be substituted in this rack of lamb recipe include herbs like sage or mint and spices like cumin or coriander.
Don't be afraid to try a little of your favorite herbs or spices. The recipe modification will work, especially if you start in small quantities.
Use more mustard in the marinade if trying to focus on that sharp tangy flavor. This will make the marinade thicker (especially if you reduce the oil and lemon juice by a touch) and will also make it crust up nicer.
Use less mustard if you want a thinner marinade with not as strong of a mustard flavor. It's all about your mustard preference as well as thickness of the marinade, baby!
What does Frenched Rack Of Lamb Mean?
Frenching means to cut the meat away from the rib or chop and expose the bone. Buy a frenched rack of lamb rack from the grocery store and take that work out of the equation. They are generally already Frenched but double check with the butcher if you're not sure.
Frenching a lamb rack is mostly about presentation and elegance. Having said that, if you cook that slender rib with a little bit of meat and fat it will burn because there is so little of it.
If you didn't buy the lamb Frenched and don't want to figure it out yourself then just wrap it up in aluminum foil so it doesn't burn. The steamed meat portion may be a little overcooked and tough because it will cook uneven but it will still be edible, although there won't be a lot of it. Waste not, want not.
Rack Of Lamb Recipe FAQS
How many ribs are there in a rack of lamb?
Generally 8 ribs and they are taken from ribs 6-12 if you care :). Double check though because it could be a 7 or a 9 rib rack of lamb.
How many people does a rack of lamb feed?
It depends how big the rack is. 8 ribs are generally in a rack. If the ribs are larger it could feed 3-4 people a portion of 2 ribs each. Hungrier people will eat 3-4, especially if the ribs are smaller. Cook two racks if unsure - it really doesn't take any longer to prepare or cook.
How much does a rack of lamb weigh?
Lamb racks generally weigh 1 to 1 ½ pounds.
What's the difference between New Zealand and American Lamb?
Lamb from New Zealand is generally a smaller breed, grass fed and gamier, and slaughtered younger. American lamb racks are generally a larger breed (thus larger ribs), have a little more grain in their diet, and are less gamey as a general rule.
Serves 2
Ingredients
• 8 bone rack of lamb, trimmed & frenched
• 1 ½ Tbsp olive oil
• 1 Tbsp dijon mustard
• 2 Tbsp lemon juice
• 1 ½ Tbsp rosemary, chopped
• 1 tsp salt
• ¼ tsp black pepper
Instructions
• Let lamb rack sit at room temperature for 30 minutes
• Move oven rack to 8 below broiler. Preheat oven to 450F.
• Wrap the exposed bones in aluminum foil ( so they don't burn - see pic).
• There should be a layer of fat on the top of the rack of lamb - leave it there.
• Mix all ingredients in a bowl and rub on rack of lamb, making sure to get the sides and beneath and/or around the layer of fat.
• Cook (fat side up) in a roasting pan or a jelly roll pan ~ 20 minutes for rare (internal temperature ~125F) or 25 minutes for medium rare (internal temperature of ~135F).
• Rest 15 minutes loosely covered in aluminum foil before slicing.
•Add salt to taste. Serve with mustard if ya like. Happy Eating! Beckie
Rack of Lamb with Pistachio Crust - Pistachio Crusted Rack of Lamb Recipe
Learn how to make a Pistachio Crusted Rack of Lamb Recipe! Visit for the ingredients and over 500 other video recipes. I hope you enjoy this Rack of Lamb with Pistachio Crust. A great holiday entertaining idea!
How To Make Garlic and Herb Lamb Chops Recipe | Delicious & Juicy #onestopchop
Garlic and Herb Lamb Chops. These things were fire and that’s on who? Marry had a little lamb! FULLE RECIPE BELOW!!!
Don’t forget to like, comment and subscribe. Turn on your post notifications and share to ALL your friends and family.
Ingredients
6-8 Lamb Chops
6 cloves garlic, whole
4 TBSP avocado oil, divided
2 tsp Worcestershire sauce
1 tsp garlic paste
1 tsp Italian herb paste
1 tsp garlic and herb seasoning
1 tsp all purpose seasoning (salt, pepper, garlic and onion powder)
Juice of one lemon
1 sprig thyme
1 sprig rosemary
4 TBSP unsalted butter
Join the family and cook with me!
TikTok:
Twitter:
Instagram:
Snapchat:
Facebook:
Pinterest:
For business inquires only ➢ onestopchop21@gmail.com