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
 
DanHoo said:
Yes please!
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thecozycook.com

Brown Gravy Recipe - No Drippings Needed!

Make this EASY Beef Gravy recipe in just 10 minutes with NO drippings needed! Learn 3 secret ingredients to add depth of flavor, plus a chef-inspired finishing technique to add a silky, velvety finish. Serve
thecozycook.com thecozycook.com

Be highly cognizant of your salt from the stocks and other ingredients. I recommend non salted broths and then salt for taste when done.
 
Brett-EDH said:
thecozycook.com

Brown Gravy Recipe - No Drippings Needed!

Make this EASY Beef Gravy recipe in just 10 minutes with NO drippings needed! Learn 3 secret ingredients to add depth of flavor, plus a chef-inspired finishing technique to add a silky, velvety finish. Serve
thecozycook.com thecozycook.com

Be highly cognizant of your salt from the stocks and other ingredients. I recommend non salted broths and then salt for taste when done.
Click to expand...
Thank you!

Dinner tomorrow!

20250110_194111.jpg
 
DanHoo said:
6.30pm if you bring cheesecake
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Cheesecake takes 24 hours to make. Next time. Give me advance notice!

I am making kung pao salmon for a small dinner party tomorrow night in Sacramento. I think that starts at 630P.

Enjoy your dinner! I did add some red wine to my gravy and a small dollop of tomato paste for a bump of umami.

Try yours first and you can use either of these mods if you want to mod the flavor profile.
 
Was busy and overlooked posting some pics.


20250110_194111.jpg

I generally Followed @Brett-EDH for a guide to cooking this.

Lamb had SPG and was rendered in SS with a little EVOO

20250111_191154.jpg


20250111_191219.jpg

Finished in the oven along with Yukon potatoes that were roasted with with salt, pepper and EVOO. The potatoes took a while to cook. Note for next time. Get the potatoes going earlier.


20250111_192116.jpg
Resting...

20250111_192723.jpg

I could skip the sides and just eat here.

20250111_193801.jpg

Baby broccoli as a side along with the roasted potatoes paired perfectly with a 2018 Jeff Runquist Cab Franc

20250111_194158.jpg


Opted out of making gravy and there was no room for dessert. This was a fantastic feast.
 
Last edited:
DanHoo said:
Was busy and overlooked posting some pics.


View attachment 106558

I generally Followed @Brett-EDH for a guide to cooking this.

Lamb had SPG and was rendered in SS with a little EVOO

View attachment 106559


View attachment 106560

Finished in the oven along with Yukon potatoes that were roasted with with salt, pepper and EVOO. The potatoes took a while to cook. Note for next time. Get the potatoes going earlier.


View attachment 106561
Resting...

View attachment 106562

I could skip the sides and just eat here.

View attachment 106563

Baby broccoli as a side along with the roasted potatoes paired perfectly with a 2018 Jeff Runquist Cab Franc

View attachment 106564


Opted out of making gravy and there was no room for dessert. This was a fantastic feast.
Click to expand...
looks great! need to score the fat cap to help render fat and build more crust. but still, i'd be down for that!!!
 
Brett-EDH said:
looks great! need to score the fat cap to help render fat and build more crust. but still, i'd be down for that!!!
Click to expand...
Thanks !

I scored the fat cap but perhaps not deep enough. I think it it should have rendered longer, but the pan got a little hot and and I didn't want it to burn. Looking back at your cook, the crust on yours looks much better. I'll definitely be doing this again.
 
DanHoo said:
Thanks !

I scored the fat cap but perhaps not deep enough. I think it it should have rendered longer, but the pan got a little hot and and I didn't want it to burn. Looking back at your cook, the crust on yours looks much better. I'll definitely be doing this again.
Click to expand...
yeah, lower heat and longer sear were the keys using SS. i did like the method enough that i'd do it again, and again. no rush on setting the sear. take your time with low heat.
 
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