The flavour of lamb is very unique, no other meat has the same depth in flavour. It can be cooked to an almost melting – most people’s preferred lamb texture – achieved when roasted in a slow oven over an extended period of time, and then it just falls off the bone and gives you the most tender and succulent rich experience. It can also be had slightly pink, especially good using young lamb or what is known as spring lamb. Here, the lamb is seared then finished in a hot oven to give you firm meat that is still succulent and rich. The two options produce very different results and experiences, yet both ways are very decadent and worth trying.
One of my favourite cuts of lamb is the rack. Whether you crust it with assorted spices, or try using my DS Artichoke & Green Olives Confit as crust (absolutely heavenly!) or you can go for a pistachio crust, a classic option with lamb cutlets… otherwise it can be simply baked in the oven… the rack is always a glorious cut to serve.
For a dramatic and impressive presentation of a rack of lamb, you can make what is called “a crown rack of lamb”. This is basically a whole rack of lamb (or two racks), french cut (read below) that are curled into a circle. If you are using two racks you will curl and attach the two then secure them with a kitchen string. This is excellent presentation especially if you have a side of vegetables or rice…etc. as these can be placed in the middle as filling. A crown rack is a beautiful dish to serve and since December is a month when you will most likely entertain, especially if you celebrate the festive season, this dish will always look glorious on your table.
In case you are not familiar with the French cut rack of lamb, and do not have access to a butcher who can prepare it for you. I found this link, and it includes a step by step tutorial on french cutting a rack of lamb. Make sure to check it out, it is always good to know how things are made.