Tuesday, January 24, 2012

Advanced Level Cooking: Lamb

I omitted the obvious pun about silences and such. So, another experiment. I noticed that most of the meat I prepare is a) raw, b) in the form of a steak or similar, or c) cut into tiny pieces. Recently, I used one of Jamie Oliver's recipes to make a pork roast. It was surprisingly good. I'd have posted about it, if I hadn't forgotten to take pictures. I know, document before you eat! Which is why I'm starting the documentation of this lamb rack extremely early.

Part One: Marinating the Meat

1 rack of lamb, about 300g
4 sprigs of rosemary
6 leaves of peppermint
5 cloves of garlic
5 tbsp of oil. most people use olive oil, my personal preference is for sunflower.

Herbs in a bag.
I use a plastic bag for the marinating process. It's a very convenient receptacle, and it will take up a minimum of space in the fridge.

Chop up the rosemary and the mint, and place in the bag. Press the garlic, add oil. Then, add the rack of lamb. Allow to marinate for at least two to three hours. Which is what I'm going to do right now, as it's 4am.

Further updates as events warrant...

Update 1, 13:24h. I decided that the side should be

Mashed potatoes with garlic.

500g potatoes
20g butter
1 dl milk
2 cloves of garlic, pressed

Peel potatoes and cut in half. This, because it makes the cooking a bit quicker. Cook in salted water for about 20 minutes. Remove from water, mash, add butter, milk, and garlic. Add salt to taste.
Now, I'm kinda lying to you. I don't use milk in mine, I use about twice the butter instead. But I figured that most people might prefer a slightly lighter consistency, as the absence of milk makes it a very compact thing.

Part Two: Cooking the Meat

2 tbsp oil
1 tbsp butter
1dl of red port
1 tsp honey
some aceto balsamico

2 sprigs of rosemary for decoration

Preheat the oven to 200° C. Heat the oil and the butter in a frying pan. Remove the lamb from the marinade and dry with a paper towel. Put in the frying pan, and fry until crisp on both sides, but don't overdo it. Remember, we never go past "medium" on meat. Keep pouring the butter/oil mixture on it as you fry it.
Remove from pan and put in the oven for about 10 minutes.
Add the port and the honey to the pan, add a tiny bit of water if necessary. Season with salt, pepper, and balsamico.

So tasty. So pretty.

There. I imagined it to be harder. But, hell, this is one of the best things I've ever cooked. I'm totally awed by myself ;)

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