Anyone cooked one before?

No.
Once you've cooked it I'll be round to eat it. I love lamb.
I think you just roast it in the oven.

I got a sfar as the oven

Seeing as good few of us will have one from Tescos, what is to be doen with them?

I had the 4th last

And there were a few beef left, I think. (Not sure about the bar-code, though).

A number of things you can do with a rack of lamb but here is my favourite.

First of all, you need to trim your rack of lamb. In other words, the bones protruding from the meaty part, make sure they are clean of any fat.

Then:
Get a load of garlic and chop into 3/4 inch length sticks. Get some fresh rosemary and then with a thin sharp knife, prod into the fleshy part of the lamb and add the stick of garlic and a sprig of rosemary. Do this about 15-20 times, depending on the size of your lamb.

Then in a bowl, add some olive oil, salt, pepper and this time some crushed garlic. Mix together and then rub into the meat. Cover with clingfilm on a plate and put into a cool place, for an hour. If you can, ideally leave in the fridge for 24hours to get a good flavour going through the meat.

about 30 mins before cooking, take lamb out of fridge and allow it to sit (no handstands for this piece of lamb!) Lamb left to reach room temperature will cook more evenly.

Now you have 2 choices: This is the chef's way! Get a pan and put it on the stove and wait for it to be smoking hot - often professional kitchens will just use a metal tray. Then you want to sear your lamb. As it already has oil over it, no need to grease the pan. Just put your lamb straight into the pan and turn to a different section of the meat after about 1 and a half minutes. Ultimately, you're not looking to cook, just to brown the outside to keep the juices in.

Then take your meat and put into oven at 175C. Keep the juices from the pan - put on a high heat, add some red wine and a bit of flower and keep moving around in the pan - makes a lovely gravy/jus.

Alternatively, if you don't want to sear your meat, you can put it straight into the oven. For a lean piece of meat, pre-heat your oven to 230c and put your lamb in for about 15 minutes. Then turn down the temperature to 175C (this is when you would usually put the meat in the oven had you used the above searing method)

Lamb will take about 25 minutes per pound to reach medium-rare. For best results, try using a roasting rack, so heat can get underneath the meat. Alternatively, you can cut up 2 onions into half and put them so the lamb sits ontop of them - get the same results.

Once meat is cooked, cut into 2 bones pieces, serve with some mint sauce and a side of your gravy. Hopefully you've got some nice roast potatoes and veg to serve with as well.

Other alternatives include breadcrumbing, different spices, herbs etc - but I'm just a fan of garlic, rosemary and natural gravy (with red wine )

I like the marinading over night idea. I always use a roasting rack.....

I tend to make the sauce underneaths roast and cover it all with foil so it steams, too. then pour sauce into a jug with the spout hole at the bottom, so when the fat rises to the top, then low fat sauce. (And add no fat to the cooking - top tip diet hunters)

I like my rack topless or the fat removed in the form of fillet of lamb (which I think are the same cuts less bones and fat-not 100% though) I like to serve a cabbage, leek and mash mix (clash ) and a red wine reduction. Nice and simple. You see a lot of herb crusted racks and I may give that a whirl seen as how Tesco are paying you to take theirs away at the moment..

ssssssshhhhhhhhh I think murf went in a bit after me, and they were gone.


The fat looks pretty much gone from mine

Foil will produce a good vacuum for heat but be careful not to overcook the meat. Also, foil can make the meat - how do I say? - a bit too wet. So I always recommend, if using foil, to finish the meat off with the foil off, just so the top can bronze over.

As for the fat, you're right - healthier if none there, but I have to say, the flavour the fat produces is outstanding - even if you don't actually eat it. I know it's not as healthy - but I like the treat of a Sunday lunch now and then, so sod the health implications!

I think murf is upset that you're eating one of his own! He should move to The Netherlands - baby lambs everywhere on the land - yet pretty difficult to find any lamb meat in the supermarkets.

Always give in 10 mins naked in the oven, so to speak - then leave to stand for 15........



The gravy jug thing is awesome, all the flavour, none of the fat. I work off the idea of not adding any, so you can enjoy the fat of the meat.... Admittedly with duck, I got the roast spud tin v hot, and having scored the duck flesh give it a few mins on each side in the spuds tin before roasting it on rack covered in foil................. This normally provides more than enough for the spuds....



Same Tesco's

I went to Asda today!

A couple of mins searing your seasoned rack in olive oil (fat scored imo), and 15/20 mins in a hot oven max for medium rare. 10 min rest. No foil needed imo, other than to cover the ends of each bone like you would see a crown of lamb prepared. Or to cover whilst resting.

Tesco are doing an offer or 50

Still waiting for email, though.