Rack of Lamb

[spiceplace]

The last recipe of the week (healthy and delicious Oatmeal Raisin Muffins) was posted over a year ago. So this week our recipe of the week is recent and is Rack of Lamb posted by GregGraves on August 13 2007.

These were delicious lamb chops and would definitely serve 3 people.

A nice couscous would be an excellent side dish and serve with a salad containing crisp cucumber along with scrumptious summer tomatoes.

Editors note: We thought the cooking time needed to be extended about 5 minutes in the first part to say, 20-25 minutes, and 2 minutes in the second part to say, 9-12 minutes.

[Keltin]

Looks fantastic!

[KYHeirloomer]

Ya reckon?

I thought it looked kind of sloppy, and would much prefer to have seen it Frenched.

[cheftom]

I love lamb. I'm down to try this recipe out!

[Spiritwolf]

Originally Posted by KYHeirloomer

Ya reckon?

I thought it looked kind of sloppy, and would much prefer to have seen it Frenched.

I think it looks YUMMY, what do you class as "Frenched", as I thought it was already "Frenched", it has the trimmed bones, all you have to do is cut it down each side of the bone, am I wrong, please explain, I may be wrong.
But I would devour into it anyway, 10 points from me. Please give me more Roast recipes, I love them.

[KYHeirloomer]

To be properly Frenched the bones should be totally cleaned of meat, fat, and connective tissue right to the eye. These are not.

That certainly wouldn't affect the taste of the meat; except that we taste with our eyes first.

[Spiritwolf]

Ok, Thanks KYH I didnt realize But you are right, we do taste with our eyes first.

[mooyong]

good manu To be properly Frenched the bones should be totally cleaned of meat, fat, and connective tissue right to the eye. These are not.

That certainly wouldn't affect the taste of the meat; except that we taste with our eyes first.

[KYHeirloomer]

Had loin lamb chops last night, using a recipe in the new "Bon Appetit, Y'all," by Virginia Willis.

The loin chops look like miniature T-bone steaks, rather than the adult lollipops you get off the rack. And they tend to be meatier, cuz they're cut thicker. Two loin chops are plenty for me, whereas I can eat four off a rack and go looking for more.

Virginia has an interesting background, reflected in her recipes. She was raised up in the deep south, with that culinary tradition, then went off to France and was trained in classic French cooking.

So the chops we had last night were pecan crusted. Although she uses the traditional three-plate breading method, there are some changes. After dipping in seasoned flour, the chops are dipped in beaten egg whites. Then into ground pecans mixed with thyme. Using just the whites give them a lighter coating. And probably keeps the pecans from burning.

After breading the chops, pan fry them in olive oil a few minutes per side, then finish in a 500 degree oven for three or four minutes.

Along with the chops I made minted zucchini paties and fruited bulgur.

[Cook Chatty Cathy]

I want an invatation to dinner next time ya' all have that menu!!!