New seasonal Spring recipes with Winning Appliances. Let’s talk about Russell Crosdale’s French Lamb Rack.

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Winning Appliances | Frenched Lamb Rack
📷 Winning Appliances | Frenched Lamb Rack

When the in-house team of culinary chefs and experts from Winning Appliances were keen to share their Spring recipe with me. I was excited and had one question to ask. What is a Frenched Rack of Lamb?

When you visit your local butcher, ask him nicely to “French” them for you. The term refers to trimming the bones of their unsightly gristle and membranes and other such unpleasantness, making them far more palatable, even a little elegant.

All that remains for you to do is cook them on a Beefeater BBQ with a high lid from its ProLine range (available here for AUD $3,299). To shop Beefeater at Winning Appliances, you can visit this link here.

Frenched Lamb Rack with Toasted Pistachio Herb Crust
Recipe writer: Russell Crosdale, BBQ Category Expert

Serves 6 (so bring the family and friends over)
Prep time: 25 mins
Cook time: 60 mins

INGREDIENTS
2 Frenched lamb racks, fat trimmed (6-9 bones per rack)
2 tbsp herbs de Provence
1 tbsp vegetable oil
1 cup (150g) pistachios, toasted, finely chopped
2 tbsp (40g) breadcrumbs, toasted
2 tbsp garlic oil
¼ cup (60g) Dijon mustard
2 tbsp walnut honey

METHOD

  1. Preheat BBQ to medium-high.
  2. Pat lamb dry with kitchen paper and coat with herbs de Provence; season to taste with salt and pepper. Heat oil in a medium cast-iron skillet on the gas cooktop on the side burner; add lamb and brown on all sides for 5-7 minutes or until golden. Set aside to rest for 10 minutes.
  3. In a medium bowl mix pistachios, bread crumbs and garlic oil.
  4. Combine Dijon mustard and honey; brush all over the lamb; press pistachio mixture over lamb, ensuring the mustard layer is totally covered.
  5. Preheat BBQ to medium-low and set up for indirect cooking*.
  6. Place the lamb rack on the grill (away from the heat source) and close the lid.
  7. After 20 minutes, wrap each bone with foil to prevent over-blackening. Continue cooking, with lid on, for a further 15 minutes, or until the core temperature of the lamb reaches 50-52⁰C when using a temperature probe.
  8. Once the desired temperature is reached, remove from the heat, rest for 5-7 minutes before slicing in 2 bone increments. Serve immediately.

Combining Spring lamb, perfectly tender at this time of year and into Summer, this rich meat is offset by the crunch of pistachios and zingy freshness of herbs. Cooking this on the BBQ lends a flavoursome yet light smokiness, making this the perfect main dish for your next Spring/Summer BBQ, dinner party, or Christmas meal.