The rack of lamb in the oven is a second meat dish that is served accompanied by a potato contour. The rack of lamb is a very fine cut of meat: it comes from the part closest to the ribs. In our recipe, we recommend getting a one-piece loin consisting of 12 ribs, corresponding to about 1.5 kg.
The classic accompaniment is with baked potatoes: use the yellow flesh ones, naturally low in starch and not very floury. Flavor the roast rack of lamb as you prefer: in our recipe we propose to use chopped rosemary, thyme and black pepper to sprinkle and massage on the meat after it has been sprinkled with a veil of mustard.
Ingredients
- Lamb (rack) 1.5 kg
- Black pepper 2 tbsp
- Garlic 1 clove
- Rosemary 1 sprig
- Thyme 3 sprigs
- Mustard 4 tbsp
- Yellow flesh potatoes 1 kg
- Extra virgin olive oil 1 kg
- Salt
Rack of Lamb Preparation
Prepare the meat: separate with a clean cut that stops just above the meatier part, each single cutlet.
Remove the excess fat and the rind if it still sticks. Mix the spices, brush the lamb with the mustard, and add the aromatic mix to the meat.
Peel the potatoes and cut them into 2 cm wedges per side. Leave them to soak for a few minutes in cold water. Pour the oil into a pan or pan that can go into the oven. Brown the meat on all sides, remove from the heat and add the potatoes after drying them carefully.
Bake for 25 minutes at 200 ° C. Check the cooking of the meat by making a small hole in the meat: a rosy juice must come out. If not, then cook for another 5 minutes.
Remove the meat from the oven, wrap it in aluminum foil and let it rest for another 5 minutes. Complete the cooking of the potatoes by activating the grill function of the oven and letting them brown on the surface. Slice the meat, add salt and serve hot.
Gordon Ramsay Rack of Lamb Recipe
Equipment
- Oven
Ingredients
- Lamb (rack) 1.5 kg
- Black pepper 2 tbsp
- Garlic 1 clove
- Rosemary 1 sprig
- Thyme 3 sprigs
- Mustard 4 tbsp
- Yellow flesh potatoes 1 kg
- Extra virgin olive oil 1 kg
- Salt
Instructions
- Prepare the meat: separate with a clean cut that stops just above the meatier part, each single cutlet.
- Remove the excess fat and the rind if it still sticks. Mixthe spices, brush the lamb with the mustard, and add the aromatic mix to themeat.
- Peel the potatoes and cut them into 2 cm wedges per side.Leave them to soak for a few minutes in cold water. Pour the oil into a pan orpan that can go into the oven. Brown the meat on all sides, remove from the heat and add the potatoes after drying them carefully.
- Bake for 25 minutes at 200 ° C. Check the cooking of the meat by making a small hole in the meat: a rosy juice must come out. If not, then cookfor another 5 minutes.
- Remove the meat from the oven, wrap it in aluminum foil and let it rest for another 5 minutes. Complete the cooking of the potatoes by activating the grill function of the oven and letting them brown on the surface. Slice the meat, add salt and serve hot.
