Quote:
Originally Posted by (1VB)compforce
So I was screwing around with some fine dining stuff and did some lamb. I have a question for you pros. How do you get the lamb not to bleed on the plate without overcooking? This was rested for 15 minutes out of a 375 oven and came out a perfect medium rare (on the rare side). I would have thought that was enough time for the blood to redistribute itself. I will admit that I like the two tone look to the sauce, I just wish the outside wasn't blood.
For the rest, it's a poor carrot puree thanks to a cheap blender that is getting replaced ASAP with a Ninja. (I don't like vitamix), and roasted potatoes with a white wine/mint reduction.
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You let the protein "rest" half the cooking time up to 30 minutes. Steak cooks say 8 minutes, rests 4 minutes. Lamb cooks 1 hour 45 minutes rests 30 min. I would pull my lanb at 118-120 degrees and take into account for "carryover" cooking.
Just tent it with tinfoil (gently placed over the lamb, not wrapped in it) and make your pan sauce in those extra 30 minutes.
I just looked at the picture and noticed that's rack of lamb, I wrote thinking it was leg of lamb. I make rack of lamb all the time, my rack of lamb recipe,
Rack of Lamb Persilliade
Rack of lamb recipe to follow:
Oven at 400 degrees.
1 table spoon of canola oil, (I use clarified butter as my oil)
1 lamb rack
1-2 tablespoons of Coleman's mustard (or a nice Dijon mustard does well)
1 cup of Panko bread crumbs (Kikkoman make the best Panko bread crumbs)
1 table spoon of minced garlic
1 table spoon fine chopped parsley
Salt and Pepper
Tinfoil
1. Turn on oven at 400, season lamb with salt and pepper, place oil in sauté pan and get sauté pan smoking hot, sear lamb for about a minute on all sides. turn off stove top & remove lamb from heat. (Sauté pan should be oven capable)
2. Place panko crumbs in plastic bag and roll with rolling pin to make them a wee bit smaller in size. then place crumbs on large plate. Mix garlic and parsley into bread crumbs. Allow lamb to cool to touch, then rub with mustard, a very light coating of mustard is what we want. Then roll lamb in panko crumbs.
3. Take a handful of tinfoil and crush and make a horse shoe about an inch high and place into sauté pan. Place rack of lamb on top of tinfoil and place in 400 degree oven. Cook rack of lamb 20-22 minutes and remove. Remove from sauté pan and tent with tinfoil and allow to cool 10-12 minutes. Pour any fat from pan and use drippings to make a nice red wine reduction!
(Note, lamb rack should be room temp before it hits the oven. I usually ensure this by searing and then preparing my bread crumb mixture, while the lamb is sitting.)