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Perfectly pink rack of lamb: every time!

Aaah, the rack of lamb...Also called “best end”, a rack of lamb is celebratory, moist and tender. Simply put, a mouthful of deliciousness you do not want to mis-cook. Pink in the middle is where it’s at, and you can achieve a fool proof perfectly cook rack of lamb, time and time again with a simple meat thermometer.

To lift all apprehension around the sound of a meat thermometer, here you have it in simple terms. These straightforward kitchen tools come in two parts, a main -usually digital- unit that has simple options to choose from (type of meat, current temperature and temperature to achieve, also a Celsius and Fahrenheit button) and a probe on a long heat proof wire. You stick the metal probe in the “core of your meat” which means the thickest area of meat usually from the side of your cut, place it in a dish in the oven, and keep the thermometer unit out of the oven with the desired settings.

To cook your lamb successfully every time, here is a little guide to core temperatures, and I’d advise sticking to rare, because keep in mind that by the time you take th lamb out of the oven, and give it 5 min to rest, it will continue cooking.
60ºC for rare
63-65ºC for medium-rare
65º for medium
70º for well done and i’m cringing, with all due respect.
I wouldn’t advise cooking it more, but if you must (i’m making a face) it’s 75ºC + for cardboard.

RECIPE
serves 2 chewers on a romantic night

INGREDIENTS

For the lamb

  • 1 rack of lamb (7 bones), French trimmed (that means all fat trimmed from the rib bones)
  • 2 garlic cloves, smashed with your palm
  • 1 sprig of fresh rosemary
  • Sea salt

For the blackberry mustard

  • This will yield more than enough so enjoy it up to 2 weeks refrigerated in an airtight container!
  • 250g fresh blackberries
  • 4-5 tablespoons of dry mustard
  • A pinch of sea salt

 

METHOD

  1. Preheat your oven to 150ºC / 300ºF
  2. Place a skillet or oven proof pan over medium-high heat on the hob. When the skillet / pan is very hot, grab your rack of lamb using tongs, sear it fat side down first until puffed up and golden brown. Add the garlic and rosemary to roast in the rendered fat. Turn the rack of lamb and roast briskly, turning once per side, until evenly golden brown. Set the thermometer to 60ºC and plant the probe horizontally through the core (thicker) part of the meat, and place the skillet/pan in the oven.
  3. To make the blackberry mustard, simply blend the blackberries in a blender until smooth, and sieve the pulp/juice through a fine meshed sieve in a bowl and reserve. In a separate bowl, mix together the dry mustard with the blackberry juice, and a pinch of salt. Mix well until a soft paste sets. Mustard ready!
  4. Check your thermometer, and once your meat is ready, get it out of the oven, place it on a chopping board and allow it to rest for about 5 minutes. Slice the ribs individually, top with mustard and do not wait to devour!!!

 

Chew, Choose, Cherish!
xoxo Lea

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