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]
A simple dish that people charge a lot more in a restaurant which can be done for a much lower price.