I LOVE LOVE LOVE LOVE LOVE MEAT THE BEST FRENCH TRIMMED HOMEMADE PARMESAN ROSEMARY HONEY BUTTER BREADCRUMB LAMB RACK – IN THE ENTIRE UNIVERSE
Lamb chops for dinner, dinner party, selfish night in for one…or simply to show off to your new fella if you’re single/ready to sell yourself
LEVEL OF SKILL
Normally, I have ZERO sympathy for the “I DONT FUCKING COOK ANYTHING” types…but I have to be honest. This recipe involves love, patience, a certain “weird desire”, to make it “work”. There is also a certain level of “not-quite-a-beginner” cooking skill required. BUT….if you can bloody read and want to do this because you like/love food, or simply to demonstrate to your other half/family/dog, that you ARE capable of cooking a FUCKING DELICIOUS EDIBLE NON FOOD POISONING MEAL? Then read on and allow me to educate and guide you Grasshopper, on a dish for Lamb Lovers everywhere (clearly not Vegetarians/people who simply don’t enjoy food/life/happiness).
Suuuuuuuper Cute isn’t he? Oh well….Lets get cooking!
- Bottle of wine. This isn’t actually essential to the recipe, but, for the experienced cooks, Im certain this is already part of your cooking ritual. Unless, its a Monday night and you’re knackered.
REAL INGREDIENTS (Give or take a spoon here n there)
- For sauce
3 tablespoons butter
2 cups finely chopped white onions & shallots (mixed)
3 cups of broth made with a mix of lamb juice and beef stock gel cubs
2 cups dry red wine
1 tablespoon of chopped rosemary (fresh is always better but dry works fine)
- For lamb
1 cup of Organic clear honeyRosemary (fresh or dry)1 1/2 spoons of Mint sauce (shop bought)
4 cups of Home made breadcrumbs (or shop bought)
3 tablespoons soy sauce
4 tablespoons Dijon mustard
1/2 a brick of melted butter (30 seconds in the microwave or boil over the stove until creamy yellow not burnt like syrup)
4 trimmed racks of lamb (approx 6 chops on each trim) – Ask your butcher to French Trim the racks, or buy in a store at the counter
Roast Potatoes OR Fat Chips
Honey glazed carrots – oven roasted for approx 40 mins until caramelised and gooey
Long Green beans – steamed
Bung it all in the over and hope for the best.
Get a timer/use your iPhone and ensure you know the actual weight/size and National Insurance Number along with Bank details of this lamb. IF you over cook this, and its not “slightly pink”, YOU ARE A LOSER AND RUINED A MEAL YOU SPENT HOURS COOKING. Im not being mean. This is a fact and something Ive experienced once with lamb and once (stupidly) with steak. Believe me when I tell you, I was gutted and needed “TIME OUT” to stop apologising for the “overcooked meat”.
Timing with lamb and steak are ESSENTIAL. Otherwise, its simply ruined. Ever eaten Steak in Paris (or anywhere with an arrogant/overly food conscientious/yet annoyingly correct) French Chef preparing everything in the kitchen)? Your meat normally WALKS out of a French restaurant kitchen, semi alive with “jus” all over it. Your Waiter hands you your food with a look of complete disgust that you’re even in his country and you then cut into what resembles a LIVE ANIMAL CARCAS. That tastes FUCKING AMAZING.
Order a “Medium/well done” Steak in Paris, and I think the Head Chef actually walks out of the kitchen personally to slap you in the face, before retiring to the kitchen to shag his Mistress and cook.
Let me demonstrate with free online photos what happens with OVERCOOKED MEAT:
OVERCOOKED LAMB – Looks like this…
NOT MY COOKING!!
THIS IS BAD. If you ever serve lamb like this, your guests will leave, or need medical assistance from chocking or food poisoning.
It hurts just to show this….
The above two FOOD “CRIMEWATCH” PHOTOS are shocking.
Yes….however…. this is HOW your Lamb and steak SHOULD look (BELOW) before you serve it.
PROPER MEAT “AFTER COOKING” PHOTOS:
A Beef tenderloin….
Chateau Briand is my personal favourite to be fair… dripping in meat “jus”, and crispy triple cooked sauted potatoes, with creamed spinach and lashings of heavy red wine….ideally a solid Malbec.
If Lamb? Ensure it is slightly pink.
A good Steak? Rare/Medium rare….. Although….this depends on your own preference. I like it rare….but not crazy rare. I like Pink Rare, with a darker marbling…..and saucy, The fatty (marbling) juicy streaks needs SOME colour (i can taste the “fat” otherwise), BUT, with sauté potatoes, or heavy fat “triple fried” chips and a strong Béarnaise sauce (* Main ingredients egg yolk, clarified butter, white wine vinegar…happiness/angiogram)? Winner.
Im starting the food blog in October.
Summer salads are a fun one for me, but I LOVE the Winter MEAT palettes….I used to have a whole Sunday routine when cooking for just myself and The Captain. Im beginning this again soon. Farmer Markets, Cheese, selection of wine on a single Mums budget…All coming soon.
IT MEANS PLEASURE, TIME, JOY….ENJOYMENT….
People who genuinely LOVE food….?
And …..NO. Not the fake “I love food, write about it” types….
Im talking, real food lovers, who can smell food like oxygen?…..These people are different. We can’t help how we feel about food. We can’t help how we feel about every aspect of it. We get happy when its done properly. We get very annoyed when its not done correctly. We cant help it…. we ADORE food.
I LOVE and ENJOY every part of an industry, a profession, a celebration, an experience, I feel i have lost my joy in.
I LOVE and enjoy writing. I feel the same about food. How long has it been, since I indulged in either pleasure? Properly?
A Long looooong time…… I loved these beautiful, important, art forms, hugely.
I used to wake up at 5am, 2 days before a dinner party, just to sort and reeducate myself, on the Menu, before the whole “shopping experience & prep” began.
Yes…..before “food prep” and even “trial dessert run” (“fuck up dessert moment” is OK 2 days before, if trying something “new”)… I absorbed and read about the Ingredients. I added to certain dishes. They always worked. Why?
Why did an additional fresh Vanilla pod, a simple component with Ground Cinnamon, work on a dessert, that a leading Chef hadn’t thought to add to his recipe? But I added to mine?? And it worked. I love the art and pleasure, and taste of food. I see what matches and works. JUST to ensure, i HIT that perfect bullseye EVERY TIME I dished up for anyone, Id try and test before any huge party the Captain asked me to Cater for.
I prepared (and tried my hardest) for an important dinner. For who? Aside from myself? I wanted the Captain to relish in my ability and sheer necessity to cook and feed a huge group of his friends, or work colleagues. But not just “OK”….I wanted “WOW!! She was EXCEPTIONAL!”. I Loved to cook. Loved to….
That feeling? its starting to reignite….It ONLY took 3 years…. 🙂 When you love something so much, in my life? Im all, or nothing.
Im now turning my ship around, or the “Tanker” as my ex called it, and Im starting to cook again…..
I love it…. Im hitting it out the ballpark again.
The Recipes are about to flow. I want to absorb the flavours of the Mediterranean before I begin the next batch of new recipes and new Life.