{"id":1151,"date":"2020-06-18T16:00:58","date_gmt":"2020-06-18T04:00:58","guid":{"rendered":"https:\/\/blog.myfoodbag.co.nz\/?p=1151"},"modified":"2023-09-07T20:01:34","modified_gmt":"2023-09-07T08:01:34","slug":"5-tips-for-cooking-perfect-lamb-racks","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/06\/18\/5-tips-for-cooking-perfect-lamb-racks\/","title":{"rendered":"5 Tips for cooking perfect lamb racks"},"content":{"rendered":"\n

Don’t be sheepish when it comes to cooking tender, juicy lamb racks. Our Gourmet Chef Amber ‘Agria’ shares her top tips for preparing this succulent cut to perfection. <\/em><\/strong><\/p>\n\n\n\n

\"Lamb<\/figure>\n\n\n\n

It\u2019s one of the tenderest, tastiest cuts of lamb around, but it may seem like a daunting task to cook lamb racks. The good news is you don\u2019t need to be a culinary whizz to prepare them to perfection. Simply follow these five tips from our Gourmet chef Amber \u2018Agria\u2019<\/a> so you can cook with confidence.<\/p>\n\n\n\n

Tip #1: Pan first, oven second<\/strong>
Lamb rack is best when it\u2019s first seared in a pan, then finished in the oven, which gives you lots of control over your cooking temperatures. Cooking it this way will give you a nice caramelisation on the surface and juicy tender pink meat within.<\/p>\n\n\n\n

Tip #2: Spice, spice baby<\/strong>
Don\u2019t be shy when it comes to seasoning your meat. Always season your lamb with plenty of salt and pepper before your start to cook it to bring out its wonderful flavour.<\/p>\n\n\n\n

Tip #3: Trimmed, s\u2019il vous pla\u00eet<\/em><\/strong>
If you’re planning to cook our lamb rack recipe again in the future (it\u2019s so good, we know you will!), it pays to know what to look for. Generally, your butcher will offer to prepare your lamb rack for you, but if not, ask for your lamb to be ‘French trimmed’.<\/p>\n\n\n\n

This means the meat and sinew around the bones are removed and the bones are scraped clean \u2013 it’s a tricky process but important, as any bits of meat or fat on the bone will burn during cooking, leaving you with black marks instead of the clean, white bones synonymous with rack of lamb.<\/p>\n\n\n\n

Tip #4: FIY \u2013 French-it-yourself<\/strong>
Feeling confident? Have a go at Frenching your lamb rack yourself. Check out our cool video below for a quick easy way to French the bones \u2013 you\u2019ll be a pro in no time!<\/p>\n\n\n\n

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