Quote:
Originally Posted by Team Sergeant
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.
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Sorry, meant the potatoes were par cooked before they went in the pan. I wasn't clear.
I've never brought anything back to room temp before it went in the oven. That's why I was asking. I'd just throw the mustard on the hot rack and roll it in the crumbs and straight back into the pan and into the oven. I'm wondering if there is a specific reason to let it come all the way back to room temp.
Jay