Quote:
Originally Posted by (1VB)compforce
So you sear it and then let it come back down before putting in the oven?
Mine was seared and straight into the oven with the potatoes (par cooked), 375 for 12 minutes (I separated the rack into 3 sets of 3 ribs when I was frenching it) rested for 15, slice and rest for 5 more because it was still bleeding. I used the trimmings as the base for my sauce.
Your recipe looks good. I'll have to try that next time.
|
Kinda have to in order to spread the mustard on and roll it in the bread crumb mixture. Searing should not be a "par cooking" process. The lamb should still be raw except for the outside.
If you go looking at the Rack of Lamb Persillade recipe's on the internet they are all the same, plagiarized word for word. I've never "par cooked" a rack of lamb like you see in the internet recipes.