You've always salivated over that rack of lamb sitting quietly behind the chiller everytime you hit the supermarket. Salivate no more. Aida will be teaching Zamil how to roast the perfect rack of lamb complete with crust and all. Fire up the oven. It's time for you to bring some rack home...
"Roast the perfect rack of lamb complete with crust and all..."
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darrenteohmg
November 20, 2008 2:22AM GMT
When you cover the lamb with the aluminium foil and put that in the oven, the lamb goes through a steam baking process and not roasting. Moisture in the lamb heated by the temperature of the oven turns to steam and with no where to go bombared the meat of the lamb cooking it with a minimal caramelization (a.k.a mallard effect - dont quote me on this one.)
Alternatively you can, pan sear the lamb first. Allow it to cool and then pat the crumbs on the lamb for roasting, so that your crust wont turn too brown before the lamb gets done.
You might also want to make sure that the lamb is well butchered i.e the backbone is properly removed so that you wont need to struggle to carve the meat. And maybe you should remove that huge amount of fat at the top. You only need to retain the second layer to maintain the moisture. The first layer will be excessively overdoing it in the fattyu department.
my 2 sens worth.
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