So in the first episode, we learnt how to boil some prawns to dress up a simple avocado salad. The following episode, i shared a simple recipe for a chicken drumstick marinade that you can cook via the oven or the grill.
This week, lets try something a bit more complicated, shall we?
Lets take a look at the lamb rack.
I don't know about Malaysia but in Australia, you can easily pick up a rack of lamb from the market, cleaned up and ready to cook for AUD 10.
Score the fats, just to make it look good, marinade it with some chopped garlic, rosemary, black pepper and olive oil. An hour will be sufficient before we proceed to the cooking process.
Brush off the garlic and rosemary off the skin, sprinkle salt and pepper before we sear and "seal" the flavours. Crank up your pan on high heat and at the same time, warm up your oven to 190 degrees.
Sear the rack, fat side down, for 2 minutes and a minute on each side.
Once that is done, put the rack on a tray of vegetables of your choice, skin side up and put into the oven for 20 minutes. The garlic and rosemary that you marinated the lamb in can be thrown in as well.
After that, flip the rack onto the other side, to give the other side some colour for 5-10 minutes. After 30 minutes, the lamb should be a medium rare to medium. Put it longer, if you like it more well done.
If your vegetable is not done, let it sit in the oven till cooked. Take the lamb rack out, cover it with foil and rest for 10 minutes for the juices to go back into the meat.
My first attempt, the meat probably needed another 2 minutes in the oven as it was abit on the rare side. If you do find it abit too pink after cutting into a cutlet, do put the rest of the rack into the oven for a few more minutes. It shouldn't dry out the rest of the meat too much.
Thankfully my second attempt, it was much better. It is a bit of a trial and error as it depends on your oven and whether it has been warmed up properly.
If you like a sauce, pour some veal/beef stock on the pan that you seared your lamb in, mix in with some flour or cream and butter, salt and pepper and cooked till the consistency is to your liking.
Serve with the roasted vegetables on the side. [That i shall leave it to episode 4]
Ta Da!
A simple dish that people charge a lot more in a restaurant which can be done for a much lower price.
24 comments:
Prawns, chicken, lamb ... Ok, u still have pork, beef, fish and duck remaining for your recipe series before u finish all the major carnivore food items ... If lobsters are cheap over there, u could do that too, heheh! :D
haha i got pork done, beef to take picture of, fish done, duck is left!
lobsters? when i get a job haha.
I think in no time, you can be the malaysian jamie oliver! haha... Nice rack of lamb by the way and keep up the cooking!
Nicely done!!
So far just did lamb once - braised lamb with rosemary.. I loved it but hubby (China man) dun really like the taste..
Will def try this!
Instead of lobster, you can get a crayfish. Oh, you have venison, rabbit, emu, crocodile and of course, kangaroo.
This is a challenge!
michelle: wah u r really testing me..i prob could do a poach crayfish with some garlic butter..the others i can cook it like a steak but rabbit and kangaroo??
OMG. Lamb. Hehehe... Poor little lambs in Oz.
Nice work Joe! :)
Looks like your cooking is getting better n better...
Sakit perut tak?
niki: mana ada, sudah satu minggu, tak ada masalah.
j: hahaha well when my cooking was non existent to begin with, yes it does look better!
pa: haha well they b poorer if i didn't buy them!
LOL. Aiya, so modest lah you!
Trust me, if we were in the same situation, I think my first few posts would be highlighting the fantastic pieces of "charcoal" that I have managed to completely overcook/burn.
I spot strands of streaky bacon on top of the vegetable base... NICE! :D
This challenge might do you some good. At least, when you have the last puff of breathe inside you (touchwood), you can tell yourself that you've tried rabbit and kangaroo before.
Rabbit work very well with stews. If you like leek, you can cook them with leek and old ginger, chinese styled. Or else, you can do italian styled stew. If you live alone, the stew can be frozen and eaten for several meals. Then again, it depends on how large your appetite is.
Kangaroo must be done medium rare at most. Anything beyond that is going to be disgusting. Unless, you decide to make stew with it. Kangaroo is nice with black pepper sauce. :)
If you find both meats a bit hard to accept, just treat rabbit as chicken and kangaroo as venison. That's how I fool my guests to eat them...
michelle: haha if u r talking about eating the meat, i have eaten plenty! its the cooking bit..too much bones for rabbits and kangaroo is too lean of a meat.
kenny: thats for the leeks, will showcase that next!
j: how u knw this WAS the first time? haha, actually no burn bits thankfully.
That rack of lamb is pretty good value for money... and looked yummy, despite being a bit on the pinkish side. Well done!
Haiya, if only you had started cooking here eh? Could've saved you a lot of money :-)
Looks good joe, I like your oven roasted chicken drumsticks. They remind me of something I used to make all the time when I was in high school in Perth. Budget meals!
paprika: haha as it was, mom was cooking n i still couldnt save any money! yes budget meals, budget meals.
pureglutton: yes abit on the pink side, this particular meal, i didnt rest the lamb enough too.
looks really good...i shud really try once =p
You are presented with flowers?
idzwan: u shud def try!
anon: what flowers?
Gorgeous and very good attempts my friend. You're totally learning the ropes in the kitchen. Hey, how about quit finding a job and do a Kylie Kwong lah!
qm: haha mayb i shud give her a call n ask how is she hor?
I shall come visit u on my off day, and yes, I AM SELF INVITING!! The lamb looks good leh!!
ppea: when i get my own place, then we can have makan party la ok?
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