Recipe: Roasted Rack of Lamb

Name: Roasted Rack of Lamb
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 racks of lamb (allow 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 backbone for easier carving
1 large 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 chopped
A little Espelette pepper or Cayenne pepper

Step-by-step directions

The evening before

In a dish, place your racks with the tops lightly scored, wrap each rib with aluminum foil, season with salt and pepper, drizzle with a little olive oil and sprinkle with the rosemary and savory mixture, cover with plastic wrap and refrigerate.

The day of preparation

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

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

3 Pour 3 tablespoons of water around the meat, 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.

When plating:

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

And for our readers, some information about lamb and mutton:

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

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

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

Mutton: a castrated male over one year old, sometimes with a pronounced woolly flavor.