« Ume jam | Main | Hydrangea »

2008.06.24

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

kat

very nice! Not too sure as to how you can decrease the oiliness, as I've never cooked a rack before.

Marijoe

Amy,
You could try using a baking rack , so all the fat drippings fall onto the baking pan and not back into the lamb. But be carefull about drying your wonderful rack.
I am "green" of envy after watching your beautiful balcony's pictures. I should try some gardening to see if the luck works also for me ;)

bun

I always roast these frenched racks and i trim ALL (to the point of obsession) the fat off before i crust it. The fat always gives the lamb a pronounced gamey flavor which i'm not a fan of, unless you grill it.
So get a sharp boning knife and slice all of the fat off. You really don't need to cook the lamb too long anyhow so don't worry about it drying out.

ferroever

I love rack of lamb. Blimey, can't believe you can source lamb but then again you do live in The Big Smoke.
By the way, I just glanced at your links bar and thought I saw a site called 'Chopstick Enema'. Had to look twice. Ah, Cinema.
I guess I've got my coffee stuff on the nou-miso!

Liv

Hello, Amy! I'm so happy I found your blog. I love cooking but find it a challenge sometimes here in Japan and have been looking for new Japanese-inspired recipes to try. Your balcony garden is also very inspiring; I've tried a few times to grow things on mine but to no avail. Anyway, thank you for sharing your delicious-looking recipes; I can't wait to try them out!

Sherry

I am so jealous. There is no lamb anywhere to be seen around here.

Dani

I've been reading your blog for a little while in preparation for moving to Nagoya (which we did last week!) and being Australian I figured I could help out here a little. The cut you have there is available in Australia but usually we buy the rack or the chops "frenched" which means the whole part up the long bone where you have pointed out the fat is removed. I noted Marijoe's comment about removing all the fat to obsession - what she is actually doing is doing the frenching herself - the cut in the picture is not "frenched." However, as with all meat of course, the more fat you remove the more flavour and tenderness you remove so it really depends what your recipe calls for (can you tell my cooking training is in French cooking lol?!)

A little hint which might be unusual - my favourite way to cook this cut or the cutlets is actually Tandoori - the fatty lamb flavour (which may be what is referred to as "gamey") actually goes beautifully as the tart lemon and tomato flavours and the gentle spice cut through it slightly but combine for a really unique, wonderful flavour. A good cool cucumber raita and real basmati rice to go with it are a must, though!

Thanks for the helpful blog!

Amy

Thanks for the hints! I will try trimming more fat from the outside, although I actually like having a little fat on the outside, especially when it gets all crispy. The problem is that the fat I was objecting to, and it's kind of hard to make out but a little bit of it is visible in the second picture, is not on the outside but in the middle of chop. And because of that it stayed pretty much uncooked, and it was the raw fat that I objected to. It seems that removing the fat would take away half of the chop itself. So I think the next time I get a rack this fatty I will divide the chops into twos or fours and cook it well. Does that sound about right?

Andrew Abraham

This looks AMAZING... Just ate lamb yesterday... but this look alot better..

Can you please pass along other lamb recipes to the members of recipebuddys.com

There have been some requests... actually all your recipes LOOK AMAZING

thanks
Andy

The comments to this entry are closed.

My Photo

Archives

Categories

Blogroll

  • Japan Food Blogs
  • Food Blogs
  • Dead Food Blogs
  • Food Links
  • Japan Blogs
  • Former Japan Blogs
  • Japan Links
  • Miscellaneous Blogs
Blog powered by Typepad
Member since 10/2004