If you are a true gourmet and love delicious food, then try the baked rack of lamb in the oven. But first, learn the secrets of choosing the right meat and the intricacies of its preparation. Step-by-step recipe with a photo. Video recipe.
The loin is a high-quality piece of lamb carcass. Dishes from it always look spectacular and turn out to be very tasty. It is very easy to prepare a rack of lamb; you can spoil it only by overexposing it in the oven. In addition, experiments with serving are possible here. It can be sliced and individually fanned out on a wide platter, or folded in a pyramid shape. Or lay out a whole large baked layer on a wide wooden plank, and cut directly in front of the eaters. Usually a rack of lamb consists of 7-8 ribs. And if the meat of a young lamb is used, then the finished pulp is devoid of all the disadvantages of classic lamb: an abundance of fat, dense veins, an unpleasant odor, and increased rigidity. The meat of a young animal is tender, odorless and practically dietary.
How to choose the right rack of lamb?
When choosing meat for a rack, pay attention to the color of the pulp: an adult sheep has a darker shade, the lightest meat is a rack of a young lamb. Since the lamb ate only mother's milk, the meat was fat-free. The lamb managed to try other food products for 5-6 months, so a small amount of fat can be found in the pulp, which should have a white color, be soft and elastic. If the pulp with an unpleasant odor and yellow fat, then the ram was quite old. The bones of an adult ram are white, and the bones of an old one are yellow or gray. The size and distance between the ribs also indicates the age of the animal. Large ribs with a small distance between them - an adult ram, small and close to each other - a young animal.
How to distinguish frozen pulp?
In order not to be mistaken with the right choice, it is better to choose fresh or chilled meat, because in a frozen piece, it is difficult to assess the quality of the product. In addition, after freezing, the meat loses some of its beneficial properties and becomes less tender. Press down on the selected piece of meat with your finger. If there is a dent that is filled with blood or liquid, then the meat has been frozen several times. If the hole is dry, but disappears for a long time, then the meat was frozen once. And if the dent persists, then the lamb is gone. Fresh meat should be moist and shiny, not slippery or sticky.
- Caloric content per 100 g - 192 kcal.
- Servings - 1 layer
- Cooking time - 50 minutes
Ingredients:
- Lamb rack - 1 layer
- Ground black pepper - a pinch
- Salt - 0.5 tsp or to taste
- Spices and herbs to taste
Cooking the perfect rack of lamb in the oven step by step, recipe with photo:
1. From the rack of lamb, cut off all the fat layers and tendons that are located under the ribs so that only the flesh remains. Wash the piece and pat dry well with a paper towel. Place it on a baking sheet. You do not need to grease the baking sheet; during cooking, the lamb will release its own fat, thanks to which it does not stick to the bottom.
2. Season the meat with salt, black pepper and any spices and herbs.
3. Send the meat to a preheated oven to 180 degrees for 30 minutes. Serve the baked rack of lamb immediately after cooking. after cooling, the fat envelops the meat and it is no longer possible to eat it.
See also a video recipe on how to cook a rack of lamb in the oven.
