Racks of lamb, mashed pots, roasted cauliflower, Greek salad and NY cheesecake


 
Tony Coloma said:
Awesome. Salad pics? Haha. J/K
Great spread!
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Yeah, the salad was consumed by the time I got dinner to the table.

Classic Greek salad with cubed Roma tomatoes, cucumbers, Greek feta, oregano, salt, black pepper, red wine vinegar, a splash of balsamic vinegar and a very fine EVOO.

The lamb racks were pan seared in low heat to render the fat cap and crisp it up. Did both sides of each rack.

Then rested on a backing tray and then finished in a 425° convection bake oven. Pulled at 125-130° probing temps. Then rested again and sliced for service.

The gravy was made in the searing pan’s drippings for extra flavor.
 
DanHoo said:
Looks awesome @Brett-EDH

Details on the lamb please.
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Lamb was still chilled when I made the right cross hatch fat cap cuts. These were tighter than when bbq’g due to planned inside, pan cook because I was going to set pan at temp 2-3 on the stovetop. (SS pan with high walls was used)

After scoring, SPgranG. A good dosing as lamb can take flavor well.

Countertop (CT is my new acronym for this) dry brine for 30 minutes.

Into that preheated SS pan, dial at 2-3, fat cap down. Cook time was around 3 minutes. Lift and check for color. Your seeking to render fat and to put a good color on the cap as you’re going to finish the lamb in a hot oven.

Flip rack to opposite side and add color again. You’re going to have to life the rack to color the loin part of the rack. I have cooking tweezers which I’ll post a link to. Tongs are too aggressive and rip the cap, thus I prefer the chefs tweezers.

The lamb will around 75-85°F when done with the searing. Place the already seared rack onto an ovenproof baking tray.

Place in preheated 400° F convection bake with the fat cap up. Bake until IT of 125°at center chop of the rack.

Remove from oven and let rest at least 10 minutes, slightly tented.

Alice as single or double cut, if you really like your guests, and serve.

From the searing pan, I sautéed a shallot and then made a gravy for the mashed pots. The lamb fat in the gravy was next level flavor.

I can post the gravy recipe if you’d like. It was excellent.

LMK if I missed anything here. This was all from memory. I don’t have many recipes. I just stock a lot of ingredients.
 
Brett-EDH said:
Lamb was still chilled when I made the right cross hatch fat cap cuts. These were tighter than when bbq’g due to planned inside, pan cook because I was going to set pan at temp 2-3 on the stovetop. (SS pan with high walls was used)

After scoring, SPgranG. A good dosing as lamb can take flavor well.

Countertop (CT is my new acronym for this) dry brine for 30 minutes.

Into that preheated SS pan, dial at 2-3, fat cap down. Cook time was around 3 minutes. Lift and check for color. Your seeking to render fat and to put a good color on the cap as you’re going to finish the lamb in a hot oven.

Flip rack to opposite side and add color again. You’re going to have to life the rack to color the loin part of the rack. I have cooking tweezers which I’ll post a link to. Tongs are too aggressive and rip the cap, thus I prefer the chefs tweezers.

The lamb will around 75-85°F when done with the searing. Place the already seared rack onto an ovenproof baking tray.

Place in preheated 400° F convection bake with the fat cap up. Bake until IT of 125°at center chop of the rack.

Remove from oven and let rest at least 10 minutes, slightly tented.

Alice as single or double cut, if you really like your guests, and serve.

From the searing pan, I sautéed a shallot and then made a gravy for the mashed pots. The lamb fat in the gravy was next level flavor.

I can post the gravy recipe if you’d like. It was excellent.

LMK if I missed anything here. This was all from memory. I don’t have many recipes. I just stock a lot of ingredients.
Click to expand...
Tweezers here: https://a.co/d/cMREoeT
 
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