Without much effort, such a spectacular dish can be served on special occasions, such as New Year's Eve. T-bone meat is easy to prepare and you can never go wrong with roast lamb rack marinated with rosemary and garlic if you serve it on the holiday table. Well, if you want, you can do it every day.
The most ideal option is with fresh rosemary, garlic with a touch of nutmeg and cayenne pepper. The flavors complement each other and the result is juicy, tender lamb meat.
This meat recipe cannot be messed up unless you overcook it. Medium rare is generally best for rack of lamb.
Ingredients:
- 2kg. rack of lamb, already cleaned bones (about 2 strips of 8 ribs each);
- 1 teaspoon of salt;
- 1 teaspoon ground black pepper;
- 1 teaspoon ground nutmeg;
- 1⁄2 teaspoon cayenne pepper (red hot pepper);
- 4 cloves of garlic, minced;
- 2 tablespoons of olive oil;
- 2 sprigs of fresh rosemary.
Cooking:
You should cook exactly the rack of lamb, not lamb. Lamb meat is tender and soft as it is very young, and therefore much tastier.
In a small bowl, mix salt and spices. Now you need to sprinkle seasoning evenly throughout the meat.
Take a special food bag that will close tightly. Pour olive oil into this bag and add chopped garlic, spread evenly over the bag.
Place the rack of lamb in a bag (cut between the ribs, but not completely, so to speak, make cuts for better pickling) and put fresh sprigs of rosemary on the meat.
Squeeze out the air, and fasten the bag. Massage the rack of lamb a little so that the olive oil, garlic and all other spices are evenly distributed. Just be careful not to damage the bag itself.
Place in the refrigerator to marinate for at least an hour, and if there is time, leave it overnight. Lamb meat should be at room temperature before cooking.
Preheat oven to 190s.
Line a baking sheet with foil. Place already marinated rack of lamb. Cover with foil and place in the oven.
Bake for about 25 minutes. Remove the foil and continue to cook for another 5-7 minutes for a golden crust. If you do not want such a degree of roasting, when you get pink meat when cut, then keep the meat in the oven longer, but no more than 40 minutes, do not overdry.
Before serving, cover with foil and let it rest for about 5 minutes. Cut into portions and serve hot.
If you are wondering how to cook lamb rack quickly and tasty, then this simple recipe with photos is for you!
Let's not spoil the tender, juicy taste and softness of young lamb meat by baking it for a long time in the oven or on the grill, or spend time marinating for the already delicious meat, but fry the rack of lamb, like in a pan with a grill effect or a regular surface.
The main secret of an attractive and fragrant dish is the freshness of young meat, spices and spices. You do not need experience and certain skills, but only a few minutes of preparation and a delicious dish on the table.
1. How to prepare lamb meat for cooking:
- We wash the loin and dry it with a napkin.
- Remove excess fat, if any.
- Cut the rack of lamb along the ribs into several portion cutlets.
- Heat a generous amount of olive oil in a frying pan and lay out the pieces of meat.
- Fry the rack of lamb over high heat until golden brown, then turn the meat over with tongs to the other side. Keep over moderate heat until desired doneness, but do not overcook.
- We pierce with a knife and remove from heat when the meat releases a pale pink juice. Put on a dish and let stand for a while. The heated bone of the lamb rack will give off heat to the meat for a long time, it will “reach” and will not be dry and tough.
3. Spices and spices for rack of lamb:
The dish is almost ready, but lacks the aroma of spices and spices. Salt the cutlets in a common dish, sprinkle generously with ground black or red pepper and add a couple of pinches of the spice mixture.
Rosemary, garlic, parsley, coriander, thyme, saffron, ginger, mint, paprika, oregano and dill perfectly emphasize the delicate taste of young lamb meat.
Arrange cutlets beautifully on plates and serve with, sweet peppers and grilled eggplant or with. In a separate bowl, serve the sauce of chopped cilantro, crushed garlic, olive oil and oregano.
Enjoy your meal!
If you are a real gourmet or just a lover of delicious food, then by all means try the rack of lamb. But first, figure out how to prepare and choose the ribs, as well as how to cook them properly.
What is this dish?
Rack of lamb is a piece of ribbed loin of young lamb that is usually served in one piece, consisting of 7-8 ribs. The loin itself can be attributed to a part of a high-grade lamb carcass, so dishes from it turn out to be very tasty and appetizing.
And if we consider that lamb meat is used, then we can conclude that the finished pulp will be devoid of all the shortcomings of classic lamb, including an abundance of fat and dense veins, an unpleasant odor and increased rigidity. Lamb meat is tender, odorless and almost dietary.
Kare is prepared in many ways and with a wide variety of ingredients, but most often it is baked in the oven or fried with vegetables and various seasonings. It is difficult to spoil a rack, but it will be tasty and tender only if you choose the right meat, prepare it and know the cooking features.
How to make a choice?
How to choose meat for kare? A few basic rules:
- As a rule, whole parts of the carcass with loin and ribs are sold in stores and markets, but you can also find ready-made processed squares with peeled bones. If you do not want to waste time on processing, then choose the second option, it is more convenient. If you are buying a whole piece, ask the seller to cut off the so-called "brush" - part of the spine. Only the ribs and loin should remain.
- As for the origin of the meat, it is better to choose the loin and ribs of local lambs, Australian or New Zealand. The last two options are more expensive, but are of high quality.
- Pay attention to the color of the pulp. The darker shade it has, the older the slaughtered ram was. Since you are going to cook a rack of lamb, then choose the lightest meat, it will be tender and young.
- The lamb ate practically only mother's milk, so the meat does not have fatty layers. If the lamb was quite old (up to 5-6 months), then he probably had time to try other foods, so there may be fat in the pulp. But it should be a little, and it should be white, soft and elastic.
- If the flesh has an unpleasant odor, then this indicates that the ram was quite old or was not castrated. To fully appreciate the smell, burn the fat.
- Press down on the pulp. After pressing, it should quickly return to its original shape.
- It is best to choose fresh or chilled meat, because after freezing it loses some of its properties and becomes not so tender and healthy. How to understand that the pulp was frozen? Put your finger on it. If the remaining dent was filled with blood or liquid, then the meat was frozen, and several times. If the hole is dry, but disappears for a long time, then, most likely, the meat was frozen once. And if the dent does not disappear completely, the meat is probably spoiled.
- The surface of the meat should be moist and slightly shiny, but not slippery or sticky.
- Lamb bones are white with a bluish-pink tinge. The bones of an adult ram will be white, and the bones of an old one will be yellow or gray.
- Estimate the size of the ribs and the distance between them. If they are large, and the distance between them is significant, then the ram was an adult. Lamb ribs are small and close to each other.
How to prepare?
The main stages of preparation:
- First you need to cut off all the fatty layers, as well as the tendons located under the ribs. Only the pulp should remain, everything else is removed.
- If there is a rather thick layer of meat on the outside of the ribs, then first make an incision at a distance of 5-6 centimeters from the ends of the ribs. Using a knife, separate the edge of the flesh from the bones, then grab it with your other hand, pull it up and cut it off with a knife at the same time.
- Now you need to clean the bone. To do this, step back from the edges of the ribs about 5-7 centimeters and cut all the films between the ribs with a knife. Do this on both sides. Now, with a knife, cut out all the excess, starting from the edge of the bone. First, make one cut to the notch on the film, then the other. Do the same with the rest of the ribs.
- Scrape off the remaining meat and membranes with a sharp knife so that the bones remain absolutely clean.
How to cook?
How to cook rack of lamb? Some prefer traditional frying in a pan, others prefer grilling, others prefer baking. We offer you several cooking options.
Option one
Juicy, tasty and low-fat, it turns out a rack cooked with vegetables in the oven. You will need the following ingredients:
- rack of lamb;
- 3-4 potatoes;
- 200 grams of cherry tomatoes;
- 2 bell peppers;
- 3 cloves of garlic;
- 1 lemon;
- 1 head of onion;
- 10 fresh basil leaves;
- ½ teaspoon dried thyme;
- 100 ml of olive oil;
- salt and pepper to taste.
Cooking method:
- First, prepare the kare. For convenience, divide it into several parts (one or two ribs each).
- Prepare the marinade. To do this, mix olive oil (not all, leave 3-5 tablespoons to grease the mold) with lemon juice, salt, pepper, chopped basil and thyme. Pour the marinade over the square and leave for half an hour.
- Take care of vegetables. Peel the onion and cut into half rings. Garlic, too, peel and chop on a garlic crusher. Peel potatoes and cut into slices. Peel the peppers from seeds and stalks, cut in any convenient way. Cherry tomatoes can be simply cut in half.
- Take a baking dish, generously grease its bottom with olive oil so that nothing burns. Grate the kare with chopped garlic, place in a mold.
- Place vegetables between slices. Place the potatoes first, then the onions, then the peppers, and then the cherry tomatoes. From above everything can be sprinkled with olive oil.
- Send the form to the oven, heated to 180-120 degrees, for 40 minutes. Do not overdry the square, otherwise it will be tough and not at all juicy.
This recipe allows you to cook both a rack and a side dish at once.
Option two
You can fry the square and serve it with a delicious and spicy pomegranate sauce. For cooking you will need:
- 400 grams of rack of lamb;
- 3 cloves of garlic;
- 3 sprigs of rosemary;
- salt to taste;
- oil.
For sauce:
- 1 pomegranate;
- 1 onion;
- 200 ml red wine (dry is better);
- ¼ teaspoon ground coriander;
- 1 pinch of black pepper;
- salt to taste.
Cooking method:
- First, peel and mince the garlic in a garlic press. Chop the rosemary.
- Cut the rack into several portioned pieces, rub each with garlic, rosemary and salt.
- It is better to fry the square in olive oil. Heat it in a frying pan and fry each piece until golden brown, pressing it down so that the flesh is fried. Then place the rack in the oven for literally 10 minutes.
- Now prepare the sauce. To do this, squeeze the juice from the pomegranate seeds. First, remember them in a mortar, and then squeeze through a cloth or gauze. If all this seems difficult for you, use ready-made natural pomegranate juice (about 100 ml).
- Peel the onion, cut it into half rings and put it in the pan on which the kare was fried. When the onion has a nice golden hue and softness, pour the wine and pomegranate juice into the pan. Reduce the fire to a minimum. As the wine boils, the juice will evaporate and the sauce will thicken. When it becomes thick enough (evaluate the density yourself, taking into account personal preferences), add coriander, pepper and salt, and turn off the stove after a minute.
- Pour the sauce over the kare and serve with any side dish.
Be sure to cook a square, this dish will appeal to all households and guests!
- this is a first-class part of the carcass, from which very appetizing, tasty and very tender dishes are obtained. Usually the square is served in one piece, which consists of 7-8 ribs. This tender meat is prepared in many ways. The most popular is fried or baked with vegetables and seasonings. It is quite difficult to spoil the rack during the cooking process, but still, in order for it to turn out tender and juicy, you need to choose and prepare this product correctly. If you like to have a tasty meal, if you want to surprise your guests with gourmet dishes, you should definitely cook a rack of lamb.
What to look for when choosing a car
- Usually in the markets and shops they sell a whole part of the carcass with a loin and ribs, but in specialized stores you can buy a prepared square with already peeled bones - this is much more convenient than processing the square yourself.
- Choose light-colored meat, it will be younger and more tender.
- Dairy lamb should not have fatty layers. 5-6 month old lambs should not have a lot of fat, it should not be hard, but elastic enough, white.
- Lamb meat has no specific smell.
- If possible, touch the pulp - it should be elastic, but after pressing it should quickly return to its original shape. If this does not happen, the meat is spoiled.
- It is best to buy chilled or fresh. Frozen meat is best not to use.
- Pay attention to the bones - they should be a bluish-pink hue. If the bones are white, it means that in front of you is not a young lamb, but an adult ram, and if they are yellow or gray, then it is very old. The ribs themselves should be small and close to each other.
Meat preparation
- Remove all tendons and fat, leaving only the pulp.
- If the meat is too thick on the outside of the ribs, cut it off.
- Clean up the bone. Cut all intercostal films on both sides and cut off all excess, starting from the edge of the bone. Scrape off the remaining meat and films. The bone should be completely clean. Do the same for all edges.
Cooking rack of lamb
You can cook lamb rack in different ways - fry in a pan or on the grill, bake in the oven. We offer you 2 recipes for delicious lamb rack dishes.
Baked rack of lamb with vegetables
This dish turns out juicy, fragrant and tasty, besides, you don't have to think about what side dish to cook. For it you will need the following ingredients:
- rack of lamb;
- potatoes (3-4 pieces);
- 200 g cherry tomatoes;
- bell pepper (2 pcs.);
- garlic (3 cloves);
- lemon (1 pc.);
- onions (1 head);
- fresh basil (10 leaves;
- dried thyme (½ teaspoon);
- olive oil (100 ml);
- salt, pepper (to taste).
Cooking method:
- Divide the caret into several parts (1-2 ribs each).
- Prepare the marinade. Add salt, lemon juice, pepper, chopped thyme and basil to the olive oil. Put in the marinade rack and leave to marinate for 30 minutes.
- Clean and prepare vegetables. Cut the onion into half rings, chop the garlic on a garlic crusher. Cut the potatoes and peppers into slices, cut the tomatoes into 2 parts.
- Lubricate the baking dish with olive oil and put the rack grated with garlic in it.
- Put the vegetables between the pieces of meat - first the potatoes, then the onions, peppers and tomatoes.
- Preheat the oven to 180 degrees, put the dish in there. Bake for about 40 minutes.
Fried kare with pomegranate sauce
Ingredients:
- rack of lamb (400 gr);
- garlic (3 cloves);
- rosemary (3 sprigs);
- olive oil;
- salt to taste.
For sauce:
- pomegranate (1 pc.);
- onion (1 pc.);
- dry red wine (200 ml);
- ground coriander (¼ teaspoon);
- black pepper (1 pinch);
- salt to taste.
Cooking method:
- Peel and crush the garlic in a garlic press.
- Finely chop the rosemary.
- Divide the caret into several pieces, rub with garlic, rosemary and salt.
- Heat olive oil in a frying pan, fry the rack until golden brown. After that, put the rack in the oven for 10 minutes
- Prepare the sauce. To do this, you need to squeeze the juice out of the pomegranate, and squeeze it through gauze. You can use ready-made pomegranate juice (it will need about 100 ml). Peel the onion, cut it into half rings, put it in the pan (where the rack was fried), fry it until golden brown, then add wine and pomegranate juice. Simmer over low heat until the sauce thickens. At the end of cooking, add pepper, coriander and salt.
- Pour the prepared sauce over the square, serve with any side dish.
This dish is definitely worth preparing - you and your loved ones will definitely like it!
Cooking lamb rack in the oven is one of the easiest ways to deliciously bake meat with a vegetable side dish and sauce. Lamb meat is tender, so it cooks very quickly. Pair it with vegetables and you will have an excellent holiday dish in an hour. We'll tell how to bake a rack of lamb in the oven so as not to spoil the meat, but to prepare an excellent delicacy.
How to bake a rack of lamb in the oven
Rack of lamb or lamb is considered an exquisite delicacy. This is meat on the rib bone, cooked to a medium degree of roasting. It is served with good red or rose wine, complementing the finished meat with a side dish or sauce.
Rack of lamb in the oven: choose meat
1. Choose the meat of an animal at the age of 5-6 months. This is not milk lamb, but it is in its meat that fatty layers come across. At the same time, it has not yet lost its tenderness and has not acquired a specific aroma of lamb. Fat should be white and elastic. This rack of lamb is ideal for baking, as it will turn out low-fat, but juicy.
2. Rack of lamb is a small cut consisting of 7-8 ribs. The distance between the bones should be small - this indicates the young age of the animal. In sheep, the distance between the bones is much wider.
3. Today, Australian and New Zealand lamb are represented on the Ukrainian market. This is high quality meat with a corresponding price. If you are not ready to spend money on an imported product, we advise you to buy Ukrainian farm meat. This is a worthy alternative to imported meat. Grain-fed Ukrainian mutton and lamb is a delicious, completely natural animal meat grown in the most environmentally friendly regions of the country. you can in the T-Bone online meat store.
4. Lamb bones are white with a pink tinge. In an older animal, they have a distinct white color, while in an old one they have a noticeable yellowness. In addition, the color of the meat also indicates the age of the animal: the darker it is, the older the animal was.
5. Choose an already cleaned product. A fragment of the spine is removed from the cut of the square, and the bones themselves are carefully cleaned from the films. It is better to have an experienced butcher do it.
How to cook rack of lamb in the oven
Rack of lamb is an ideal meat product for grilling, frying and baking in the oven. They cook it almost the same way. A well-heated work surface is the main condition in the preparation of juicy meat. How to cook lamb meat on the grill, we told.
You can marinate the lamb if you like. Use a basic steak marinade: olive oil, herbs and garlic. Marinating time is 15-20 minutes.
Remember that - this is a little spice, but a maximum of taste. To do this, the meat is fried quickly, keeping it pink and juicy.
How long to cook rack of lamb in the oven?
You can do this on a baking sheet by lining it with foil. In this case, you need to constantly monitor the process so as not to overdry the delicate meat. We recommend using a sauce or icing. Such a "coating" will keep the meat juicy and protect it from drying out. You can fry meat by breading. Such a rack of lamb recipe, read. The cooking time of lamb in this case is 20 minutes in an oven preheated to 200 degrees. So you get a weak degree of roasting.
Another way to bake a rack of lamb in the oven is to use foil or a baking sleeve. Use them to bake a whole rack of lamb. In this case, the lamb will turn out very juicy. Remember to brown it by cutting the sleeve or foil. Cooking time: 30-35 minutes for medium rare.
Our advice: check the readiness of the meat with a special thermometer. After measuring the internal temperature of the product, compare the numbers with the data from this. 
Lamb rack recipe in the oven step by step
Before you cook a rack of lamb in the oven, check the quality of the trimming of the cut. There should be no films, fat and connective tissue on the costal bones. If you come across an uncleaned piece, first cut off the meat and excess fat, and then carefully scrape the bone with a thin knife.
Cut the meat at room temperature into portioned segments and roll in a breading of salt, pepper, garlic powder and chopped rosemary. Fry each piece in hot olive oil for one minute on each side.
Put the fried pieces in a baking dish. At that point, the oven temperature should reach 200 degrees. Place the lamb in the oven and roast for no more than 10 minutes for medium rare. Serve the finished rack of lamb with sauce. Recipes for lamb and lamb sauces, read.
Rack of lamb in foil in the oven
The rack of lamb is quite tender, so baking in a foil envelope will keep it tender and juicy. But first, prepare a simple marinade for lamb meat.
Mix pressed garlic, juice of one orange, pour in a spoonful of olive oil, add mild mustard and a little balsamic vinegar. Rub the lamb with this mixture and leave for 15-20 minutes at room temperature.
Fold the square into a double-layer foil envelope and pinch the edges. Put it on a baking sheet and send it to bake in the oven. When heated to 200 degrees, lamb meat is baked for 15 minutes. Bake the square for another 8-10 minutes, cutting the envelope to get a delicious crust.
Serve the lamb rack, seasoned with salt and freshly ground pepper. Serve rice with vegetables or mashed potatoes as a side dish. We also recommend serving meat with.
Rack of lamb in the oven with vegetables
How to bake a rack of lamb in the oven and not waste time on a side dish? Prepare meat baked with vegetables according to this recipe. Marinate the peeled caret in dry Provence herbs, adding olive oil and the juice of half a lemon. Marinate no more than half an hour.
Use vegetables that you enjoy or that are available in season. Peel them and cut into large pieces. Leave the cherry tomatoes and mushrooms whole, disassemble the cauliflower into inflorescences. Leave the chopped eggplants with salt for 15-20 minutes so that bitterness comes out of them.
Grease a deep baking dish with oil. Place potatoes and cauliflower florets first. Then a rack of lamb, and next to it, onions, carrots, peppers, mushrooms, tomatoes and other vegetables. Drizzle with oil and season with salt and pepper. Cover with foil and cook for 40 minutes. The oven temperature is 180 degrees.
Before serving, let the dish rest and infuse. Serve with yoghurt and fresh herb sauce.
