Lamb rack - a European meat dish, which is prepared from lamb ribs. It has many cooking recipes, but each implies the obligatory use of various spices, as well as bringing the meat to readiness in the oven. The result is an unusually delicate and aromatic treat.
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The basic principles of cooking rack of lamb
To create such a dish, tasty and tender lamb meat is required, which does not require long-term heat treatment. Namely, a loin, which is divided into ribs of the same thickness.
As a marinade for meat, you can use a variety of ingredients: wine, soy sauce with and without additives, natural honey, mustard, a large amount of onion, olive oil with lemon juice. Seasonings such as garlic, rosemary, thyme, ginger root, basil, black or red pepper are also often combined with a rack of lamb. As a result of the correct combination of such products, the rack of lamb acquires a unique taste and aroma each time.
After marinating, the meat is usually fried in a pan for a short time until a golden crust is formed, and then cooked in the oven. However, some recipes suggest only baking - then the dish turns out to be more useful and dietary. Serve it to the table in mashed potatoes or vegetables.
Rack of lamb in honey mustard sauce
To prepare such a dish you will need:
- 1 kg rack of lamb;
- 200 ml Dijon mustard;
- 1 tbsp. a spoon of honey;
- salt to taste.
Divide the rack of lamb into ribs and rub each with a mixture of mustard and honey. Then put in a ceramic or glass dish and put in the refrigerator for 3-5 hours. At the end of the set time, wipe off the pieces of meat with a clean cloth, salt and fry for 1 minute on each side in a hot frying pan without oil. Then wrap some of the ribs without meat with foil to make it easier to eat the finished dish. Fold the rack on a baking sheet and bake for 20 minutes at a temperature of 180 ° C.