Frenched Rack of Lamb
Frenching Lamb and A Recipe for Frenched Rack of Lamb
As The Blue Plate Chef, I'm excited to share with you a recipe that's perfect for a dinner party: Frenched Rack of Lamb. But first, let's talk about what it means to french a lamb rack.
Frenching is a technique of trimming the meat and fat away from the bone ends to make them look clean and presentable. To learn more about how it's done, check out this video.
Now, let's get to the recipe. What's great about this recipe is that a lot of it can be done ahead of time, so you can pop the lamb into the oven when the guests arrive.
Ingredients:
For the Provençale Breadcrumbs:
- 75g/3oz white or brown bread, crusts removed (bakery aisle)
- 2 garlic cloves, crushed (produce aisle)
- 2 pinches sea salt (spices aisle)
- 2 pinches freshly ground black pepper (spices aisle)
- 1 handful flatleaf parsley, leaves only, finely chopped (produce aisle)
- 2 sprigs thyme, leaves only, finely chopped (produce aisle)
- 1 sprig rosemary, leaves only, finely chopped (produce aisle)
- 4 tbsp extra virgin olive oil (oil aisle)
For the Lamb:
- 4 tbsp olive oil (oil aisle)
- 200g/7oz lamb bones and trimmings, chopped into 2cm/¾in pieces (ask your butcher nicely and they should be free!) (butcher section)
- 2 racks best end spring lamb, about 8 ribs each, French trimmed (butcher section)
- Sea salt and freshly ground black pepper (spices aisle)
- 1 tbsp Dijon mustard (condiments aisle)
Instructions:
- Preheat the oven to 190C / 375F / gas mark 5.
- Preparing the Provençale Breadcrumbs: Crumble the stale bread into a clean food processor and use the pulse button to process it to coarse crumbs. Transfer to a bowl and add the parsley, thyme, and rosemary. Stir in the olive oil and season with 2 pinches of salt and a pinch of black pepper.
- Cooking the Lamb: Season the racks of lamb with two pinches of salt and two pinches of black pepper. On a medium heat, in a large ovenproof frying pan, heat the olive oil. Add the lamb bones and trimmings and fry for a few minutes until browned. Remove the bones and trimmings and set them aside.
- In the same pan, add the French trimmed racks of lamb, and cook the meat of the fillet for 3-4 minutes. Turn the lamb onto its back (fat side) and cook for 3-4 minutes until golden brown. Transfer the pan to the preheated oven and roast the lamb for 10 minutes.
- Finishing the Lamb: Remove the lamb from the oven and brush the Dijon mustard all over it, avoiding the bones. Press the racks in the Provençale breadcrumbs so that every part is coated (this can be done 1-2 hours in advance). Return the lamb to the oven and cook for 8 minutes for medium-rare.
- Turn off the oven, leave the door ajar, and allow the lamb to rest for 5 minutes so the meat relaxes and becomes tender.
This recipe is sure to impress your guests and make for a memorable dinner party. Don't forget to pair it with a nice red wine and some roasted vegetables or a fresh salad for a complete meal. I highly recommend a ratatouille for a side pairing for this one ( I'll see about adding a recipy for this one later)
If you're feeling adventurous, you can even experiment with different herbs and seasonings in the Provençale breadcrumbs to create your own unique twist on this classic recipe. And if you have any leftovers, thinly slice the lamb and use it in sandwiches or salads for a delicious lunch the next day.