Tag: lamb

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

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

Baked lamb with potatoes, the traditional recipe – Italian cuisine reinvented by Gordon Ramsay

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One of the symbolic dishes of Roman cuisine for lunch on December 25th isBaked lamb: a simple and substantial traditional second course that will make you look great, without having to waste too much time in the kitchen, but enjoying your loved ones gathered for the holidays.

Abbacchio at Easter and Christmas

We usually associate lamb – also called “abbacchio” in Lazio and in many areas of central-southern Italy – with Easter celebrations. In reality, in Rome and its surroundings, sheep meat is also consumed at Christmas, this is because the agricultural tradition is strongly rooted in Lazio and especially in the Agro Pontino. This dish with a traditional taste is very easy to prepare – just put all the ingredients in the oven – and it practically cooks itself. The result is guaranteed: your guests will love it and you won’t have to stay in the kitchen cooking, while they enjoy good food, good wine and company. The choice is yours whether to use chopped lamb or a spectacular leg (in this case extend the cooking by approximately 20-30 minutes).

There is no lamb without potatoes

However, there are two points on which we must be firm, without discounts for anyone. First of all Baked lamb is served with potatoes, which must be cooked in the same pan as the meat, so as to absorb its juices and smells. And then: lamb meat should be eaten hot, very hot, to burn your fingers. Not for nothing, another traditional Roman dish is lamb steak, but this is a story that we will tell another time…

Baked lamb with potatoes: the traditional recipe

Ingredients

1.5 kg lamb pieces (or a leg of the same weight)
2 cloves of garlic
4 sprigs of rosemary
1 bay leaf
1 glass white wine
1 kg potatoes
extra virgin olive oil
salt and pepper

Method

Arrange the lamb in a pan with the peeled and chopped garlic cloves, the rosemary sprigs and the bay leaf.
Drizzle the meat with white wine and season with extra virgin olive oil, salt and pepper.
Bake the meat at 180 degrees for about 20 minutes (30-40 if you use the leg of lamb), in the meantime peeling the potatoes and cutting them into rather large wedges or cubes.
After 20 minutes, add the potatoes, mix the contents of the pan and continue cooking for another 40 minutes. Serve very hot.

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Delicious guitar macaroni with lamb ragù, a journey through the flavors of Abruzzo – Italian cuisine reinvented by Gordon Ramsay

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Meanwhile, prepare the lamb ragout. In a pan, heat a drizzle of oil and fry finely chopped onion, carrots and celery. Add the minced lamb and fry until golden. Pour in the red wine and let the alcohol evaporate.

Add the peeled tomatoes and mash them with a wooden spoon. Add the garlic, salt and pepper to taste. Leave to simmer for at least 1 hourturning occasionally.

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