I loathe the Fox television show Hell’s Kitchen, a summertime “reality” show in which British chef Gordon Ramsay berates hapless idiot cooks for hour long segments. Seriously, where do they find these contestants? I’ll never forget the guy who dripped copious amounts of flop-sweat into the dish he was preparing for unsuspecting “customers”. Hell’s Kitchen makes it hard to believe that Ramsay is not actually a Fox-created reality tool, but a talented and widely-respected chef.
Ramsay shows off his talents and affinity for simply prepared food when he’s on his home turf on the BBC shows Kitchen Nightmares and The F-Word. He’s gritty, mean and cool with a definite soft spot for hopeful chefs who use their brain and are willing to work hard. We watched Ramsay prepare this Herb Crusted Rack of Lamb during a marathon of The F-Word a few months ago. It looked so delicious and easy to prepare that we knew we had to try it for ourselves.
This recipe was very simple, and the finished product was incredibly tasty. I have to admit that it was even better as leftovers, and I can’t wait to have it again.
Ingredients:
- 2 large Racks of Lamb (Cut in Half; 3-4 bones in each)
- Olive Oil
- Sea Salt
- Ground Black Pepper
- 2 TB English Mustard
- 4 Slices Day-Old Bread (Crusts removed)
- Large Handful Parsley
- Small Bunch Thyme
- Few Springs Rosemary
- A little less than 1/4 cup of Freshly Grated Parmesan
Directions:
- Preheat oven to 400 degrees.
- Score the lamb fat in a criss-cross pattern and season well.
- Sear the racks in a hot ovenproof pan with a little olive oil until golden brown, about 4 minutes on each side.
- Transfer the pan to the oven for 10-15 minutes to finish cooking the lamb.
- It should feel springy when pressed, and leave to rest while you prepare the crust.
- Tear the bread into pieces and put in food processor.
- Roughly chop the herb leaves and add to processor with the Parmesan and a little seasoning.
- Whiz to fine crumbs, which will take on a bright green color.
- Brush the lamb with mustard and coat with the herb crust, patting it on firmly.
- Return the lamb to the pan and warm through in the oven for 5 minutes.
- Slice the lamb into individual chops and serve 3 per person.
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This looks great! I might suggest this for Easter.
Tasty! I love lamb so much. The BF calls the lil’ lamb chops “lamb pops”.
I love that show, G.R. is hilarious! Lamb is at the top of my list of favorite meats.
Bridget, you did a great job. My mouth is watering : )
The rack of lamb looks (and sounds) delicious! I’ve always been too chicken to try lamb at home.
I *lurve* me some Hell’s Kitchen. And Kitchen Nightmares. I’m not even ashamed to admit why: There’s something about hearing “You stupid donkey” in a British accent that completely elevates the entertainment level for me
Looks yummy, Bridget!! Good work!
Beautiful lamb! Looks really delicous. Great job!
I love lamb and it appears Bridget prepared it perfectly……..rare. And speaking of rare, I swear that some of the “wanne be chefs” on Hell’s Kitchen must be a few degrees undercooked in order to put up with the tirades, belittling and insults hurled so freely at them by Gordon Ramsay. He definitely hits his stride on his own playing fields, and even exhibits a fairly normal persona when showcased as a celebrity guest, however when performing on the kitchen from hell, his alter ego clearly takes on a Freddie Krueger personality.
Not a Ramsey fan. I just don’t get the appeal… except that lamb… that just might do it for me. I’ve never made lamb, but I’ve promised to make it for Easter… this might just do the trick! Thanks!
You know I’ve never had lamb..I’m scared to eat it…it looks good…but what does it taste like?…beef???
It’s kind of hard to explain. I guess I would say it tastes a little like pork with the texture of beef, if that makes any sense. It’s really delicious, though, and I would probably prepare it a little more “done” next time, but Blake likes really rare meat.
By the way, Shawnda, I totally forgot his “stupid donkey” catchphrase. I love that! Those people completely deserve it, too.