The visual presentation of your plates should stimulate your appetite; in my blog I am here to help you achieve mastery over the art of food presentation with a few simple tips and tricks.
In this post I have used only a few peels of vegetables to enhance the presentation of this lamb rack. Always play with colour contrast and symmetry. This will add energy and dynamism to your presentation!
Spiced rack of lamb is a real showstopper, with a herb crust. Easy to do and one of the best things I have ever tasted!
SPICED RACK OF LAMB INSTRUCTIONS TO COOK.
Preparation time 20 minutes
Cooking time 20- 25 minutes
3 Frenched racks of lamb trimmed of all but a thin layer of fat.
1 1/2 cups fine fresh bread crumbs
1/4 teaspoon black pepper
1/2 tbsp of cumin seeds
1 green cardamom pods
1 dried chilli
1/2 tbsp of coriander seeds
2 tbsp of coriander stalks, finely chopped
1 tbsp of basil stalks, finely chopped
1 tablespoon finely chopped fresh mint
6 tbsp of unsalted butter, softened
1 table spoon green chilli paste (optional)
salt to taste
1/2 tablespoons Dijon mustard
1 tbsp of garlic (paste)
1 tbsp of ginger (paste)
1/2 red chilli, de-seeded and very finely chopped (optional)
1/4 lemon, juiced
1 tsp garam masala
salt to taste
- Season lamb with the marinade for at least 2 to 3 hours in the refrigerator.
- Stir together the spice crust mix in a bowl, then drizzle with the melted butter and toss until combined well.
- Preheat the oven to 400°F.
- Cover the bread crumb mixture coating on each rack, gently pressing to adhere.
- Roast lamb until pink in colour. 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, and then cut into chops.
- Enjoy your spiced lamb rack.