Sunday, 5 May 2013

Northern Italian-Week 2: breaded lamb rack!

In this week's class, I learned a new way to prepare lamb racks, the "Modena" style. Basically, the lamb rack was first breaded, then pan-seared, and finally baked to complete the cooking. To be honest, this is not my favourite way of making lamb racks. I find the breaded surface  a bit weird. I prefer the French way ( to cook the rack a lot better, which gives you a lovely crispy skin on the lamb from the browning process. 

1 rack of lamb, Frenched
1 egg beaten 
white breadcrumbs, dried
1 clove garlic
1 sprig sage
1 sprig rosemary
1 sprig thyme
1 sprig mint
flour, salt/pepper, olive oil

1. French the lamb rack to expose the bones
2. take some flour, add salt and pepper, mix well
3. beat the egg, add a splash of cold water
4. prepare the breadcrumbs: chop up the herbs and garlic,  mix them into the breadcrumbs as well as a pinch of salt and pepper and 1 tbsp olive oil 
5. roll the rack first into the flour (make sure you shake off the excess flour), then dip the rack into the beaten egg, then cover the rack with breadcrumbs and herbs. 
6. add oil into a pan, heat it up, and brown the breaded rack at all sides
7. transfer the rack to a baking tray, bake at 400F for 15 min (medium rare) to 20 min (medium)

*always rest the meat before you cut it, so that you wouldn't lose too much of the juice

8. balsamic vinegar goes really well with lamb. To make a balsamic sauce, you can add the vinegar into a small pot, heat it to simmering, and reduce the volume to half, then whisk in a bit of olive oil to thicken up the sauce. Or if you feel lazy like I did, use a thick, aged balsamic directly works well too.  

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