Orchid Care OrchidTalk Orchid Forum Links Nursery

Welcome to OrchidTalk Orchid Forums


The Friendliest Orchid Community on the Internet!


  •  » Learn to Repot your Orchids
  •  » Learn Orchid Care Tips and Secrets
  •  » Find the perfect Orchid for your Growing Environment
  •  » Chat with Orchid Growing Professionals

OrchidTalk - "Bringing People Together to Grow Orchids Better!"


Let us help you grow your Orchids better; Join our community today.


YES! I want to register an account for free right now!


Register or Login now to remove this advertisement.

Results 1 to 9 of 9

Thread: Rack of Lamb (Roasted)

Click here to increase the font size Click here to reduce the font size
  1. #1
    Real Name
    Bruce Brown
    My Grow Area
    Greenhouse
    Favorite Orchid(s)
    Cattleyas & Slippers
    Join Date
    Mar 2003
    Gender
    Male
    Location
    Arkansas
    Posts
    35,135
    Member's Country Flag

    Default Rack of Lamb (Roasted)

    Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat.
    Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
    Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste.
    Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
    *
    Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F
    *
    Wine Tip
    *
    Try with a California red wine like Cabernet Sauvignon, Merlot or Zinfandel.

  2. #2
    Real Name
    Geoffrey Melton
    Favorite Orchid(s)
    Like I could really choose...
    Join Date
    Dec 2007
    Location
    Little Rock, AR
    Posts
    561
    Member's Country Flag

    Default

    mmmmmm, lamb...

  3. #3
    Real Name
    Tami
    My Grow Area
    Porch/Patio.
    Favorite Orchid(s)
    Catts and Vandas
    Join Date
    Jun 2006
    Location
    Pensacola, FL
    Posts
    3,101
    Member's Country Flag

    Default

    OH BD this was awesome. Barefoot Zinfandel is perfect with it. Thanks for the temp tips too - that saved the day.
    Tami

  4. #4
    Real Name
    Bruce Brown
    My Grow Area
    Greenhouse
    Favorite Orchid(s)
    Cattleyas & Slippers
    Join Date
    Mar 2003
    Gender
    Male
    Location
    Arkansas
    Posts
    35,135
    Member's Country Flag

    Default

    Quote Originally Posted by Tmai View Post
    OH BD this was awesome. Barefoot Zinfandel is perfect with it. Thanks for the temp tips too - that saved the day.
    Tami
    SO glad you liked it. It is yummy!

    Cheers,
    BD

  5. #5
    Real Name
    Mary
    My Grow Area
    Greenhouse
    Favorite Orchid(s)
    Cattleya William Farrell
    Join Date
    Aug 2007
    Gender
    Female
    Location
    Gulf Coast
    Posts
    3,141
    Member's Country Flag

    Default

    I haven't had lamb in soooooooooooooo long. Down here on the "redneck riviera" pork seems to be the meat of choice. But thanks for the recipe Bruce. My mouth is watering.

  6. #6
    Join Date
    Jan 2007
    Location
    Saratoga Co. New York
    Posts
    6,922

    Default

    I too love lamb and will have to give this recipe a try

  7. #7
    Real Name
    Cin
    Favorite Orchid(s)
    Catts
    Join Date
    May 2006
    Location
    SW FL
    Posts
    4,740
    Member's Country Flag

    Default

    Oh Lamb, YUM !!!
    Cin

  8. #8
    My Grow Area
    Under Lights.
    Join Date
    Oct 2007
    Location
    Wall, New Jersey
    Posts
    112

    Default

    Thanks!
    I love lamb, although I usually grill chops.
    I've never tried to cook a rack. This recipe looks delicious. I'm going to have to try it.

  9. #9
    Real Name
    Paula
    My Grow Area
    Windowsill
    Favorite Orchid(s)
    Cattleya, Phalaenopsis, Phrags
    Join Date
    Dec 2010
    Gender
    Female
    Location
    Maryland
    Posts
    145
    Member's Country Flag

    Default

    Tried this this past weekend. I had a double rack and the bread crumb mixture was enough for both racks. I miscalculated the temp and my hubby didn't appreciate the dark red cast of the chops. Salvaged those and the taste from the bread crumb mixture was great. Went with a Chilean merlot. Great pairing.

Similar Threads

  1. Entree oven-roasted Mojito chicken
    By Ron-NY in forum The 'NEW' Kitchen - off the Outback Terrace Bar
    Replies: 3
    Last Post: July 25th, 2008, 10:05 AM
  2. Mongolian Lamb with scallions
    By Ron-NY in forum The Kitchen - off the Outback Terrace Bar
    Replies: 2
    Last Post: January 19th, 2008, 11:24 PM

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
OrchidTalk --An Orchid Growers Discussion Forum brought to you by River Valley Orchidworks. A World Community where orchid beginners and experts talk about orchids and share tips on their care, cultivation, and propagation.