How to “French” a lamb rack
Lamb rack is one of the dish that you can always find in most fine dining or upscale type of restaurants. It is a pretty expensive cut because the loin is so tender and the fat around it is a must for fat lovers like me. Here my Senior CDP Ayob demonstrate on how to prep the lamb. At shook I served the rack o lamb crusted with pinenuts and it goes with a mushroom ragout, polenta cake and raisin balsamic syrup.
So far the best lamb that I’ve tried here has to be the one from Hillside, one of Australia’s most progressive processer of quality live stock. The meat is really tender and it doesnt have that heavy lamb smell. Plus it is halal and you can can get it from Classic Fine Food.
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