Go to the Recipe: Lamb Rack
Any ideas for the section of lamb not used after being broken down? Is that belly?
make stock. Cook sous vide at 64c for 24 hours then grill. Pressure cook and make ragu...
Have to agree. This made the best lamb rack I've ever had.
if i want to cook it at my restaurant how can i achieve same results, in a faster way for service?
How long must it stay in the oven???
I just started to eat lamb. I'm not to fond of the gamey taste and did couple research. Supposedly the fat is where the gamey flavor comes from. Is that true base in your experience? If so, can I still apply this method if I remove most of the fat? What suggestion do you have? I have a lamb cook-off coming soon and my friend is using the sous vide. I ordered one to but it will not come in to be used for the cook-off.
Btw, Love all your videos.
Please give an estimate of how long to cook at 175 or any temp.
Hi Kathleen,
I've made this recipe a few times now in different ovens, and I'd say to expect 2-3 hours at 175C depending on desired doneness, rack size, and oven. I made 3 racks last night and cooked for ~2:45 @175C in a very fancy/reliable oven (not mine, alas). The internal temps were 134, 135 and 138C- the latter being a slightly smaller cut than the others. Hope that helps!
In the introduction, what's the specific drawback to doing a sous-vide followed by searing? I have racks from the supermarket today, so now I must decide between this versus a sous-vide recipe (seriouseats.com). Hence I'm wondering what the difference or gastronomic issues are in relation to sous-vide.
What kind of seasoning do you recommend?
I hope u mean F and not C with your temperatures?
I after I sear it off. Do I season it before I let it rest for 24 hours in the fridge or season right before I cook it in the oven? thanks,
I wouldn't season it until it's about to go in the oven; salt draws moisture from meat, & will at best "cure" your lamb. At worst (and most likely), it'll dry it out & leave it tough.
Thanks that is what I assumed but the instructions are a bit confusing and I have seen some short term "dry brines" for pork and beef before.
Hello, may you advice me the cooking time in the oven please? Thanks in advance. Your fan
not sure if you've seen the recent lamb course, basically Grant explains that a lot of the gamey flavor comes from the fact that the fat in Lamb is unsaturated. Allowing the fat to oxidize harnesses that gamey flavor to a new level. If you're not that gamey flavor's number #1 fan, you can use something like mustard powder and other herbs with similar anti-oxidant properties to prevent the fat from interacting with the oxygen in the air. I would imagine that if you were somehow able to cook the rack of lamb in a non oxygen atmosphere, such as nitrogen or via sousvide, you'd be able to do the same thing without the need of anti-oxidant herbs.
I've tried both methods several times each, I have to say I'm definitely a fan of dry heat in this case for Lamb. There's a stronger flavor, the fat is rendered better, and the texture of the done meat is more to my liking.
It's definitely a point of preference but certain highly marbled meats like Lamb or 100 day Aged Prime beef, I prefer grilling or butter basting and then finishing in an oven.
The instructions are to let it rest at room temperature for an hour before through it in the oven. The bit about placing it in the refrigerator for <24hours is only if you plan on cooking it the next day but want to have as few tasks to do as possible to simplify service.
Either way, the recipe wants you to have your rack at an even 72F before placing it in the oven to guarantee a similar taste and texture, all things being equal (such as oven model, vessel used, etc).
It should be noted that ChefSteps generally uses a convection oven so a similar unit could be used here for more even heating.
You should strongly consider using a remote thermometer. I do a lot of smoking with charcoal before I purchased a cold smoking unit.
This Ivation Remote Thermometer has been so useful for accurately displaying the internal temperature of the meat.
It should be noted that many of these recipes have many variables in place. While it's unlikely that we have the same cookwear and appliances that ChefSteps uses in their recipes, we can at least use some universal constants such as what temperature the meat will finish at, or how much weight, volume, or dense something is.
The difficulty in predicting time is that some of us use convection ovens, toaster ovens, dutch ovens, gas ovens, or standard electric ovens. Even with finishing temperatuers, your mileage may vary, YMMV. Even something as simple as adhering to the letter of the recipe can be difficult for some people.
The best thing to do in this case would be to give it a try and see how you like it. If you don't try it again and make a couple of notes on what worked and what didn't.
Can you sous vide instead of the oven?
Yes, you could anything, but...
"This is the best way to cook a rack of lamb, period. We'd choose this method over any other, including sous vide and grilling. And for good reason: This technique yields a delectably crispy fat cap, and a perfectly uniform pink interior, every time. We think even Shari Lewis would eat this lamb chop."
Where can buy the dish shown at :38 seconds? What’s it called?
I made this tonight, but, had no idea how much time to allow. I failed to think through things, and expected it to be ready in 20 to 30 minutes. Ha Ha. I suggest giving a time range for people like me to gauge their timing. Worked out well anyway, just ate a little late. I'll try it again with a little more knowledge next time.
Ballpark time for a single rack at 175F to get to med-rare?
Expect 2-3 hours if you're cooking at 175 even for medium rare. Your best bet is if you have a digital thermometer. to keep track
What is the cooking time
It’s hilarious that they reference modifying the cooking time for the higher temp but don’t even give an estimate for the cooking time to modify.
