I serve this dish with home-made mashed potatoes, and sometimes with a pumpkin purée. We all dug small volcanoes in the purée and pour the sauce in.
We often get bit scared of preparing rack of lamb as it is indeed quite difficult to master the cooking process .The best is always to seek for advices from the butcher who should give you the necessary cooking time instructions according to the weight of your piece of meat. However, although it is almost impossible to give very precise directions, there are still few rules I have gleaned over my experiences and my readings that I find interesting to understand. Read them, they might be of great help.
- The cooking time depends on the weight of your piece of meat, of your oven and your taste. I cook for 25-30 minutes when my guests like the meat rare. I add 5 to 10 minutes if they prefer it well done. Best, if you have one, use a cooking thermometer. The inside temperature should be of 70°C.
- At first, the meat should be placed in a hot oven. Therefore, the oven has to be pre-heated in advance (some even roast the rack of lamb on all sides in a hot pan for a few minutes before cooking it in the oven). There is a reason to this. A kind of crust is formed on the surface of the meat when quickly heated or roasted. All the moisture from the meat is then kept inside and won’t be able to flow away. This way, the meat won’t be too dry and will better, in texture and taste.
- When the meat is taken out of the oven, it is important to let it rest for a few minutes under an aluminum foil. You can even add a cloth over if you’re afraid that the meat might cool down too much. In the foil, the meat continues to cook gently. The meat juices which were concentrated in the middle of the meat will redistribute everywhere and therefore rehydrate the whole piece of meat. The driest peripheral parts absorb the juice concentrated in the center, making it more homogeneous, tender and easy to cut.
- Do not add salt before and during cooking process as this would bring out the blood. As the result the meat, as we have just seen, won’t be tender. All the more the honey and cumin topping gives a lot of flavors to the dish and there is no need to add more spices.
Honey and Cumin Rack of Lamb
Prepare the marinade, pour it on the meat and let it stand for 30 minutes before cooking. After cooking, let it stand again (5 minutes) in an aluminum foil before serving.
Portions: 4 shares (2 ribs per person)