Recipe: Roasted Lamb Rack

Name: Roasted Lamb Rack
Prep time: 30 min
Cook time: 10 min
Total time: 760 min
Yield: 4 servings
Ingredients: 2 carrés d'agneau (comptez 2 ou 3 côtes par personne) de 550 à 600 g. Demandez à votre boucher de les « manchonner » (4 cm environ) et de les détalonner (pour en faciliter la découpe); 1 grande cuillerée pleine de moutarde de Meaux; 1 cuillerée à soupe de romarin mélangé avec un peu de sarriette; Sel, poivre du moulin et huile d'olives; Purée d'avocat :; 2 avocats bien mûrs évidés, puis la chair mixée avec le jus d'un demi-citron; Sel fin; 1 gousse d'ail dégermée et hachée; Un peu de piment d'Espelette ou de poivre de Cayenne

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (17 reviews) Meat

Prep 30 min

Cook 10 min

Rest 12h

Total 12h40

Servings 4 serv.

Ingredients for 4 servings

2 lamb racks (count 2 or 3 ribs per person) weighing 550 to 600 g each. Ask your butcher to French the bones (about 4 cm) and remove the chine bone (to make carving easier)
1 heaping tablespoon of Meaux mustard
1 tablespoon of rosemary mixed with a little savory
Salt, freshly ground pepper and olive oil

Avocado Purée:

2 ripe avocados, pitted and flesh blended with the juice of half a lemon
Fine salt
1 garlic clove, germ removed and minced
A little Espelette pepper or Cayenne pepper

Step-by-step directions

The evening before

In a dish, place your lamb racks with light scoring on top, wrap each rib with aluminum foil, salt and pepper, add a little olive oil and sprinkle with the rosemary and savory mixture, cover with plastic wrap and refrigerate.

The day of service

1 Thirty minutes before serving, preheat your oven to broil setting.

2 Place your lamb rack on an oven-safe dish, then coat with mustard and position in the middle of the oven with the fatty side facing the broiler. Cook for six minutes. This time is indicative for small lamb ribs; extend cooking time if needed.

3 Pour 3 tablespoons of water around the lamb, then turn off the oven, cover with aluminum foil and let rest for 10 to 20 minutes with the oven door slightly ajar.

4 As mentioned, blend all the ingredients to make your avocado purée, then warm it gently in a saucepan.

To serve:

5 Carve your lamb rack, remove the aluminum foil and on each plate, arrange 2 or 3 lamb ribs, a little hot cooking juices around and two quenelles (shape them with two spoons) of avocado purée.

And for our readers, a few notes about lamb:

Milk-fed lamb: between 50 and 60 days old, weighing 6 to 11 kg

Butcher's lamb: between 90 and 110 days old, weighing 13 to 20 kg

Young lamb: between 95 and 130 days old, weighing 20 to 30 kg

Mutton: a castrated male over one year old, which sometimes has a rather strong woolly flavor.