What is a rack of lamb? Where did the name come from, what is behind it? We offer several recipes for a rack of lamb with photos and step-by-step actions. Below are the cooking methods on the grill, in the oven and in the pan. On average, a rack of lamb is cooked no more than 10 minutes.
The origin of the name of the dish
Lamb rack - what is it? The original name of the dish has several stories of origin.
One version says that the word "square" came from ancient Rome. So called the construction of troops in the form of a geometric figure - a square. Warriors had to stand close to each other, with bayonets pointing strictly up. Since the ribs of a young lamb, laid up, are laid out on the dish, from here the association went.
Translated from different languages, the name of the dish refers to the ribs of a ram. For example, in French " rack of lamb" sounds like carre d'agneau, and in English the dish has the name rack of lamb.
Dish description
So what is a rack of lamb? And how is it prepared? According to the classic recipe, the preparation of a rack of lamb occurs without separation into parts, in other words, it is baked whole. It is important to note that with absolutely any selected method of heat treatment, the finished meat of a young ram turns out to be tender, juicy, with a rich taste and pleasant aroma.
In order to shade the taste of lamb, chefs add various spices and garlic. For example, rosemary or, for example, thyme is magically combined with delicate pulp.
The finished rack of lamb is really amazing with festive solemnity, especially if the lamb ribs on the dish look up.
Rack of lamb in 100 g contains a fairly small amount of kcal - only 191 kcal. Ideal for those who adhere to a healthy lifestyle.
Cooking secrets
Today in any supermarket or on the market you can find both whole carcass fragments and processed parts with peeled bones. For novice housewives or those who do not have much time, it is better to choose the second option. If you buy the whole part, ask the grocery store employee to cut off part of the spine so that only the ribs and loin remain.
When choosing meat, it is important to pay attention to its color: if the meat is light, then a young lamb was chopped. The dish will turn out more delicious and tender.
The meat of good quality after pressing with a finger almost immediately returns to its original form. The caret surface should be shiny and moist.
A long rack of lamb should not be cooked, otherwise the meat will become dry and rubber. It goes well with vegetables, as well as rice and potatoes.
Bake on the grill
To prepare a rack of lamb on the grill, you need to take the following ingredients:
- rack of lamb - 1000 g;
- salt - 1 tsp;
- fresh rosemary - 3 stems;
- olive oil - 100 ml;
- fresh thyme - 3 stalks;
- garlic - 5 cloves;
- ground pepper - optional.
Ingredients for preparing 3 servings. Calorie content of the dish: 191 kcal comes out per 100 g.
And now a step-by-step recipe for cooking:
- We clean the meat from the film, as well as from excess fat. Cut into portions (in each 2-3 ribs).
- Pour oil into a deep container, add thyme, garlic and rosemary. Mix.
- Coat the lamb with the mixture and leave to marinate for 15 minutes.
- We kindle the barbecue and fry the rack of lamb for no more than 5 minutes on each side.
Advice! For better frying, move the meat from the red coals to the side and cook on the medium or low heat of the barbecue.
In the photo - a rack of lamb cooked on the grill.
Professional chefs advise you to cook a rack of lamb with citrus fruits. To do this, bake halves of oranges or grapefruit with lamb ribs. Also, citrus juice can be sprinkled on the meat itself just before serving. Small slices of citrus can be laid out next to a rack of lamb when serving dishes on the table.
Bake in the oven
To cook in the oven, take the following ingredients:
- lamb meat - 1 kg;
- black hammer. pepper - 1/2 tsp;
- vegetable oil - 3 tbsp. l .;
- lemon juice - 2 tbsp. l .;
- salt, rosemary, thyme, thyme.
How to cook a rack of lamb in the oven? Easy and really simple:
- We prepare meat, clear of excess fat. Can be chopped or left whole.
- Pour oil into a separate container, add spices, pepper and salt. With the resulting marinade, coat the ribs and spread on a baking sheet.
- Leave for 30 minutes in the off (!) Oven. The meat should be well marinated.
- We heat the oven to 240 degrees. Bake for 15 minutes.
Can be served!
Serve rack of lamb can be both solo and in combination with baked or fresh vegetables. A great addition to lamb is pilaf with raisins and spices.
Bake in a pan
If there is no barbecue, no oven, and you really want to cook a dish, you can use a standard pan. For this we need:
- lamb ribs - 1 kg;
- tomato sauce - 2 tsp;
- salt - 1 tsp;
- olive oil - 4 tsp;
- ground pepper - 1/2 tsp;
- spices as desired.
The proportions of the ingredients are presented for the preparation of three servings of the dish. The amount of this or that ingredient can be increased or decreased depending on taste preferences:
- Mix mustard with tomato sauce, pepper, olive oil and salt.
- Cut the rack into small portions. Using a mixture of mustard and oil, carefully coat each piece.
- Leave the meat to marinate for 20 minutes. We generously lubricate the pan with oil and warm it well.
- Put a rack of lamb on a hot pan and fry over high heat. Fry each side for no more than 3 minutes. Bring to readiness over medium heat for another couple of minutes.
Now we figured out what it is - a rack of lamb, and how to cook it. Tender meat is a great option for a gourmet meal for a family or holiday dinner. To maximize the taste of lamb, you can add various aromatic additives. For example, it blends perfectly with thyme and rosemary. Herbs such as saffron, mint, ginger root, and both in dry and fresh form, will not be out of place. Just do not overdo it with the addition of spices - two seasonings are enough.
Surprise your loved ones - prepare a rack of lamb!