Rack of Lamb with Tom Colicchio | MEATER
If you want to make a dinner that will impress your guests, or even just yourself, you can never go wrong with a rack of lamb. Lamb racks are already so exquisite and bursting with flavor, but this recipe is on a whole new level of elegance because it was created by Top Chef’s very own Tom Colicchio. Get ready for herbed, buttery, spicy, fatty goodness. It's lamb-azing, game on.
Ingredients:
Black pepper
Salt
1 tbsp of smoked paprika
1/2 tsp of chilies
1 tbsp of olive oil
1/2 cup of harissa
1/3 of entire garlic knob, (horizontally sliced cross-section)
4 sprigs of rosemary
1 bunch of thyme
1 stick of butter
Doneness:
137°F – Medium rare (higher end)
Serving size:
3-6 meat lovers
Instructions:
1. Pregame.
Preheat your oven to 350°F. Grab a bowl and all your spices (salt, pepper, paprika, and chilies) and mix them together to create the spicy rub that will make this the best lamb you’ve ever had.
2. Salt and sear.
Set the rub aside and salt the lamb generously. Drizzle a pan with olive oil and heat it up for searing. Keep the heat at low-medium for a light sear. The goal is to give this lamb a little tan, not a burn.
3. Layer flavor.
After lightly searing all sides of the lamb, add garlic cloves, rosemary, and thyme to the pan and sear for another 2 minutes.
4. Probe the meat. Set up the app. Pop it in the oven.
Insert the probe into the center of the thickest portion of the lamb, avoiding any bones. Remember that lamb is HOT, so be sure to handle it with a pair of MEATER mitts on ????. Set up the cook in the app to an internal target temperature of 137°F, which is on the higher end of medium rare. Place the pan with the lamb rack into the oven and chillllll.
5. Make it butter.
After about 8 minutes, remove the pan from the oven (with mitts on), and throw in the butter. Baste the lamb with the melted butter until it's evenly coated, then put the pan back in the oven.
6. Don't miss-a the harissa.
Once the cook is in its last 5 minutes, remove the pan from the oven again (with mitts on, of course), and spread harissa all over the lamb rack. Generously coat it with the spice rub you previously made, then place it back in the oven.
7. Final touches.
When MEATER notifies you, take the lamb out of the oven, baste with the melted butter for a few seconds, then rest the lamb rack on a cutting board or resting rack. While that’s resting, why don’t you go ahead and rest too.
8. When resting is complete, slice that bad boy open, plate it, sprinkle with some finishing salt and a few drizzles of harissa. Now, you’re a chef.
For more delectable dishes, check out our blog for more recipes!
Shop MEATER:
Gordon Ramsay Hell's Kitchen Herb Crusted Lamb Recipe
Gordon Ramsay's Herb Crusted Lamb is Hell's Kitchen's signature dishes. This recipe combines the rich flavor of lamb chops with a fragrant herb crust, offering a delightful blend of textures and tastes. The lamb is seasoned and seared to perfection, then coated with a mix of minced rosemary and garlic, creating an aromatic and delicious crust. Accompanied by a flavorful tomato broth and a medley of beautifully cooked vegetables, this dish perfectly exemplifies Ramsay's ability to transform traditional ingredients into a modern culinary masterpiece.
Ingredients:
8 rib lamb chops (3 ounces each), frenched
Kosher salt and freshly ground black pepper
2 sprigs rosemary, minced
1 large garlic clove, minced
½ cup extra virgin olive oil
For Tomato Broth:
2 tablespoons olive oil
1 shallot, minced
1 garlic clove, minced
½ cup white wine
1 cup canned roasted diced tomatoes, with juice
¾ cup chicken stock
2 sprigs rosemary leaves (1 tablespoon), minced
Kosher salt and freshly ground black pepper
For Vegetables:
2 tablespoons unsalted butter
1 garlic clove, minced
Pinch dried oregano
1 tablespoon pine nuts
4 asparagus spears, trimmed and cut into thirds
1 small red pepper, finely diced
¼ cup (about 8) sundried tomatoes packed in oil, sliced
¼ cup canned artichoke, cut into quarters
5 Kalamata olives, pitted and halved
½ cup dry white wine
Kosher salt and freshly ground black pepper
2 tablespoons feta cheese, crumbled
Directions:
00:00 The dish features a herb-crusted rack of lamb served with saffron potato puree and classic ratatouille.
00:19 The lamb is coated with Dijon mustard and herb panko breadcrumbs before searing.
00:33 Sear the lamb fat cap side in a hot oiled pan to render the fat before searing the other side.
01:16 Panko breadcrumbs are used for a coarse and flavorful crust that complements the lamb.
01:57 After searing, butter is added to baste the lamb, especially along the bones.
02:27 Dijon mustard is brushed on the lamb, then crusted with breadcrumbs before entering the oven.
03:01 Demi-glaze sauce is made with reduced kalamata olives and red wine Demi to coat the lamb.
03:28 The ratatouille includes layers of eggplant, zucchini, and tomato, baked with parchment paper and a metal ring.
03:56 The lamb is removed from the oven to rest once it reaches mid-rare, considering residual heat.
04:24 Plating includes saffron potato puree, ratatouille, and a fried basil garnish.
04:36 It's essential not to forget the lamb sauce, a hallmark of Hell's Kitchen.
Actual Recipe:
Gordon Ramsay's Exclusive MasterClass! ????
#HellsKitchen, #RackOfLamb, #CookingTutorial, #GordonRamsay, #HomeCooking, #CulinarySkills, #RecipeGuide
This Lamb Rack seriously melts in your mouth
#shorts #lamb
This Rack of Lamb recipe never ceases to amaze!! Give it a try sometime you got this!!!
Lamb spice mix
1/2 tsp chili flakes
1 tsp ground mustard
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground fennel
1 1/2 tbsp rosemary salt
Pepper to taste
Rosemary salt video
FOLLOW ME:
Instagram-
TikTok-
Facebook-
BUSINESS INQUIRY: cookingwithchefsonny@gmail.com