Roasted rack of lamb
Lamb is tender and perfect for various cooking methods, especially roasting. Roasted rack of lamb is crispy on the outside and juicy on the inside.
Today, I'll show you how to make roasted rack of lamb at home using your oven! The sizzling fat combines with the special sauce, seeping into the meat's texture. The result is a deliciously crispy exterior and a juicy, tender interior—truly irresistible!
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Each person's choice of seasoning or tools for making roasted rack of lamb may vary slightly. In reality, it's all about adjusting to suit your personal taste. Cooking is an art without a fixed formula; methods are merely suggestions, and flavor should be your own decision. Let's take a look at my recipe for roasted rack of lamb!
1、How to roasted rack of lamb meat is not dry and hard and firewood?
Wrapping rack of lamb in aluminum foil ensures more even heating during roasting, allowing the interior to cook faster while retaining moisture, resulting in a more flavorful and tender texture.
2、Do you choose granules or cumin powder for the cumin?
Opt for whole cumin seeds if possible. Toast them lightly in a pan over low heat, then crush them with a rolling pin for better flavor! If you don't have whole seeds, you'll have to use ground cumin as a substitute.
3、How is the lamb flavored?
Lamb meat enjoys a good massage; during the marinating process, give it a few massage to ensure maximum flavor absorption!
4、If I find the lamb greasy, how do I relieve the greasiness?
If you find lamb a bit greasy, sprinkling a little thyme can quickly cut through the richness.
5、How to choose rack of lamb?
When purchasing fresh rack of lamb, look for meat that is bright red in color, feels firm to the touch, and has a slightly dry or moist surface that isn't sticky. Pressing down should result in a quick recovery of any indentation, and ideally, there should be no strong odor.
6、How to store rack of lamb?
If you need to store fresh rack of lamb for a short period, you can simply put them in the refrigerator's cold storage area, where they can usually last for about 3 days. For longer-term storage, you can cut the rack of lamb into pieces, briefly blanch them in boiling water, then remove them and cool them in cold water to remove excess moisture. After that, wrap them in plastic wrap, place them in a freezer bag, and store them in the freezer compartment of the refrigerator. Generally, this method can keep them fresh for about 1 month without spoilage.
INGREDIENTS
MAIN INGREDIENTS
- 6 rack of lamb
ACCESSORIES
- 1 potato
- 1 carrot
- half an onion
SEASONINGS
- 5 tablespoons cumin powder
- A pinch of chili powder
- dash of salt
- 2 tablespoons of soy sauce
- 1 tablespoon dark soy sauce
- 8 cloves of garlic
- 3 tablespoons of consumed oil
- 20g sugar、3g white pepper
DIRECTIONS
STEP 1
Wash the rack of lamb and soak them in cold water for 20 minutes to remove blood. Slice onions and garlic, then mix with the rack of lamb along with salt, granulated sugar, light soy sauce, dark soy sauce, white pepper, and oyster sauce until evenly coated.
STEP 2
After massaging the rack of lamb, seal them in a plastic bag and refrigerate for about half a day, or at least 2 hours.
STEP 3
Wash the potatoes and carrots, then cut them into chunks and arrange them on a baking sheet.
STEP 4
Place the marinated rack of lamb on top, along with the marinade. Brush the surface of the rack of lamb with some oil, sprinkle with cumin powder and chili powder, you can sprinkle a bit more if desired.
STEP 5
Cover with another layer of aluminum foil.
STEP 6
Preheat the oven to 200 degrees Celsius, then bake for 30 minutes. Remove the rack of lamb from the oven and cover the bone parts with aluminum foil to prevent them from burning, as they may not look appealing. Remove the top layer of aluminum foil and return the rack of lamb to the oven. Bake for another 15 minutes, then flip them over and bake for an additional 15 minutes. Don't forget to sprinkle cumin powder while flipping them over.
Tips：
Each oven varies, so you can determine whether to bake the rack of lamb for additional time based on their color.
STEP 7
The delicious roasted rack of lamb are ready, and the roasted potatoes and carrots underneath are also delicious.
Tips：
When the rack of lamb are almost done roasting, it's important to check if they're cooked to the desired doneness. One way to judge this is by checking if there's any remaining sauce. If the sauce has reduced and the oil starts to sizzle, it's a sign that they are ready to be removed from the oven.
Recipe analyzer
- Recipes: Roasted rack of lamb
- Main Ingredients:4
- Servings per recipe:1
- Servings size:1.5 kg
-
Energy (calories)：362 kcal
-
Protein：9.35 g
-
Fat：0.61 g
Why gray?
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Carbohydrates：82.8 g
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Protein: 7%26 kcal
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Fat: 1%5 kcal
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Carbohydrates: 91%330 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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