Tag: chef ramsay rack of lamb recipe

Rack of Lamb with Blueberry Beurre Rouge – Small, Dark and Handsome New Twist

This Easter-inspired rack of lamb recipe is fairly typical
of other dishes I’ve posted with this cut, except for one major difference;
we’re actually roasting the meat over the sauce. And not just any sauce; we
spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and
the small, dark fruit performed beautifully.


My game plan was to introduce some always-welcomed moisture
into the cooking environment, as well as hopefully impart some flavor and aroma
from the berries, shallots and wine. Both goals were realized, and I was very happy with
the final results. Besides possibly straining the cooked berries out next time,
I think it was pretty close to spot on.

One word of warning to you poor, unfortunate souls who will
insist on cooking this longer: Beside the obvious crime against nature of not
eating this pink, you’ll also risk having your sauce dry up and burn in the
oven. So, if you are going longer than the 20 minutes recommended here, be sure
to check the pan, and add a splash of water if needed.


Other than that, as long as you’re checking with a
thermometer, I don’t think there’s a lot that can go wrong. The sauce is very
simple to finish up as your lamb rests, and quite similar to most of the pan
sauces you’ve seen posted here before. So, if you’re looking for something a
little bit usual for your Easter menu, I hope you consider giving this a try…it
was berry good! Enjoy!


Ingredients for 4 portions:
2 fully trimmed, racks of lamb (8 bone each)
salt and pepper to taste
1 tbsp vegetable oil for browning
2 tsp Dijon mustard
1 tsp minced fresh rosemary
1/8 tsp cinnamon
1/8 tsp ground cumin
1/3 cup sliced shallot
4 oz (about a cup) fresh blueberries
1 cup decent red wine
1 tbsp balsamic vinegar
1 or 2 tbsp butter, whisked into finished sauce

Incoming search terms:

Gordon Ramsay’s Herb Crusted Rack of Lamb ? F Word Series One

Gordon Ramsay made this tasty looking rack of lamb on the first episode of the first season of The F Word[1]. Like many of Gordon’s recipes, the primary herb ingredients are rosemary, thyme and garlic. This is sure to be a scrumptious meal for fans of Chef Ramsay’s cooking.

Ingredients for the Lamb:

  • 2 large racks of Lamb cut in half with 3 bones per serving
  • Salt
  • Pepper
  • Olive Oil

Ingredients for the Crust:

  • 4 slices of stale bread made into crumbs.
  • 7 Tbs. grated parmesan (roughly 1/2 a cup)
  • Sprig parsley
  • Sprig thyme
  • Sprig coriander
  • Sprig rosemary
  • 2 tablespoons English mustard (or sub with dijon)
  • splash of olive oil

Preparing the Lamb:

Pre-heat the oven to 400 degrees Fahrenheit. It should actually be 392 degrees, but don’t worry about getting that technical unless you have a digital oven.

Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.

Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, “it’s simple mathematics, no color, equals no taste”. Quite simple indeed! Make sure you brown that lamb.

Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.

Preparing the Crust:

Place  all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.

Pour the mixture into a deep dish (bowl or plate) and set aside.

Putting it All Together:

Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.

Place it back into the oven for 3-4 minutes when you’re ready to serve.

Gordon serves the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting. I’ll gladly post the recipe for the side dishes if someone wants it. Just ask for it in a comment.

Let me know how this recipe turns out for you.

EDIT: I’ve added one of the side dishes, Gordon Ramsay’s Potatoes Boulangère[2]. I will add the other soon and update this post with it’s link.

References

  1. ^ F Word (www.amazon.com)
  2. ^ Gordon Ramsay’s Potatoes Boulangère (gordon-ramsay-recipe.com)

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close