This recipe highlights the importance of classic cooking techniques in preparing a delicious meal. First, it provides instructions on how to properly prepare the rack of lamb before cooking, as well as how to make a simple brown sauce to accompany it. Additionally, the recipe offers guidance on achieving the perfect consistency for mashed potatoes by using a potato ricer and incorporating warm milk and melted butter. These techniques come together to create a meal that is sure to impress.
Ingredients:
- 1 rack of lamb (8-9 ribs)
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 1 tablespoon chopped fresh parsley
Instructions:
- Preheat your oven to 200°C
- In a small bowl, mix together the Dijon mustard, whole-grain mustard, olive oil, minced garlic, dried thyme, salt, and black pepper.
- Prepare rack of lamb by first removing fat cap slowly, clean the fat between the ribs and on the bones. This takes time around 30 minutes
- Using a spoon, spread the mustard mixture all over the lamb, making sure to cover the entire surface.
- In a separate bowl, mix together the breadcrumbs and chopped parsley.
- Press the breadcrumb mixture onto the mustard-coated lamb, making sure to cover the entire surface.
- Roast the lamb in the oven for 20-25 minutes for medium-rare, or until the internal temperature reaches 55-57°C. A thermometer is a must have
- Remove the lamb from the oven and let it rest for 10 minutes before slicing and serving.
Ingredients for the Brown Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef or chicken broth
- 1/2 cup red or white wine (optional)
- 1 small onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 garlic clove, minced
- 2 sprigs fresh thyme
- 2 tablespoons tomato paste
- Salt and pepper to taste
Instructions:
- In a medium saucepan, melt the butter over medium heat.
- Add the flour and whisk constantly until a smooth paste is formed.
- Continue to cook the paste for 1-2 minutes until it turns a light brown color.
- Add the chopped onion, celery, carrot, and garlic to the saucepan and cook for 5-7 minutes until the vegetables are softened.
- Add the beef or chicken broth, red or white wine (if using), thyme sprigs, and tomato paste. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-30 minutes, stirring occasionally, until the sauce has thickened and reduced by about half.
- Remove the thyme sprigs from the sauce and discard.
- Season the sauce with salt and pepper to taste.
- Strain the sauce through a fine-mesh sieve into a clean saucepan, using a spoon to press out as much liquid as possible.
- Serve the brown sauce warm alongside your favorite dish.
Making mash potato requires no recipe but the key is never to add cold milk to the warm potatoes and also to user a potato ricer instead of masher for a smooth texture.
