Lamb Rib Rack Help!
I received a lamb cut labeled "rib rack" when I bought a half-lamb from a local farmer. I initially thought it was a classic "rack of lamb," but having looked at recipes, I think it it's actually several different cuts that have not been cut apart. It's clearly ribs, but there are approximately 18 sections. I've attached a picture below.
Is there anyone that could tell me what it is that I have and if there's a way to cook it as one cut (preferably roasting or braising)? I'm trying to cook it for a dinner party of six tomorrow and need to decide if I should abandon this project for another meat entree or if I should go ahead with it.
Any help would be much appreciated.
By hollandnm
on Jan 28, 2011 05:10 PM
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You've got a wonderful set of ribs there! They look different than those you get at the grocery store as they have not been frenched. To do this, see this video...http://www.youtube.com/watch?v=k84bJhe5AYs or this information...http://simplyrecipes.co...
You don't need to do it this way but it looks more elegant. You can still go ahead with the recipe you have planned (rack definitely best roasted at 425 to an internal temp of about 155 for medium or grilled).
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First, forget about any ideas of braising any portion of this lamb....that would be a crime. You could roast it as is, but I would not recommend it if appearances are important to you and also if you prefer your meat either ( Rare - Medium Rare - Medium ) temperatures. If so, I would suggest you need to remove the chine bones for more even cooking and appearances. Although the link provided is for butchering a half pig, it will show you the basic anatomy of animals and the cuts you can achieve. It's my recommendation you separate into two pieces near the middle where it would give you the rack/eye chop portion and the loin/chop portion. With the latter you could remove the tenderloin for a future meal, giving you three options for meals.
http://www.gourmet.com/food/video/200...
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You have both the ribs and loin of one side of a lamb. Your butcher have separated the two by making a deep cut after the ribs. This is the rack that has 8 ribs which is best roasted whole in a hot oven. For medium doneness, roast it to an internal temperature of 140 degrees. This will take about 25 minutes but best use a thermometer. Let it rest for about 10 minutes before serving which the finished temperature will be 145. Temperature of 155 degrees will give you well done meat. Your butcher cut the bone of the loin half into individual chops (similar to T-Bone and Porterhouse in beef) so that you can just cut through. These are best cook like steaks either grilled or pan seared.
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what type of pan do i need to roast three racks of lamb?
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I'm wondering if a deep roasting pan would be wrong for racks of lamb, in the sense that it would block out the heat and mess with the suggested cooking time?
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A shallow roaster or broiling pan would be best, but you aren't going to be cooking it long enough to make a huge difference.
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You could roast in the frying pan you sear them in.....just interlock the bones on two of the racks. or you could do them on a cookie sheet if you want to lay them flat.
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