Tender rack of lamb in a pan cooks very quickly. And so that the meat is not overdried and tasty, use this simple recipe. This is a real gourmet dish that you can easily prepare yourself at home.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
What is a rack of lamb? This is necessarily a young lamb that has not reached the age of one. Such meat has a pronounced milky taste. Part of the loin has ribs, usually 7-8 ribs. The meat of the animal is bright pink, tender, juicy and moderately fatty. It can be classified as a dietary product. For its versatility, lamb is highly prized in many cuisines around the world. Since the dishes are delicious in any form: boiled, fried, stewed, baked.
Since rack of lamb is one of the most expensive types of meat, it will be a pity if it turns out not tasty and dry. If you cook it correctly, then the square will come out tender and tasty, and it will definitely not leave anyone indifferent. This dish comes from France. Although it is successfully prepared in many cuisines of the world. And in expensive restaurant establishments, chefs prepare a square for a lot of money. However, the dish can be prepared quite simply at home. All you need to do is buy a well-fed lamb and, of course, find the right recipe.
In this review, I'll show you how to cook a rack of lamb in a pan. Such a dish will delight with its taste, both at a regular daily meal, and at a festive exclusive and exotic feast.
- Caloric content per 100 g - 192 kcal.
- Servings - 7-8
- Cooking time - 30 minutes
Ingredients:
- Lamb rack - 1 rib with 7-8 bones
- Salt - 1 tsp without top
- Ground black pepper - a pinch
- Vegetable oil or fat - for frying
Cooking rack of lamb in a pan step by step:
1. Wash the meat and dry well with a paper towel. If you are sure of the quality of the product, then it is better not to wash it, but simply wipe it with a clean towel. This way the meat will cook better and will not lose its juice. After that, cut the meat into ribs.
2. Place the pan on the stove, add oil or fat. If there is a little fat on the ribs, you can cut it off and melt it in order to cook a square in it.
3. Place the ribs in a well-heated skillet so that they do not come into contact with each other. Season with salt and pepper. Fry them over medium heat for literally 5 minutes until golden brown.
4. Flip the lamb over and roast over the same heat until golden brown. On the second side, you do not need to season the dish with salt. Meat roasts very quickly, so do not overexpose it on the stove or it will dry out. Check the readiness as follows. Use a knife to cut the pulp, the juice should ooze white. This means that the square is ready. If it is bloody, continue cooking for another minute and check the doneness again.
Lamb is consumed immediately after cooking, because after cooling, the fat quickly solidifies and the meat becomes not so tasty. It is washed down with only warm drinks.
See also a video recipe on how to cook a rack of lamb.
