Lamb can be prepared in many interesting ways as the attached video from the 2006 Food & Wine Classic in Aspen shows. In the video, we watch Chef Wolfgang Puck preparing Colorado rack of lamb. He uses some interesting ingredients, such as soy sauce, ginger and honey in addition to some other more common lamb seasoning ingredients to give the rack of lamb unique flavor appeal. He points out that soy sauce when used in a marinade tenderizes meat. Note, however, that with Summit Creek Natural Lamb, the rack of lamb is already quite tender due to the grain ration the lamb receives prior to going to market. This grain ration also tends to impart a mild flavor to the meat. Chef Puck browns the meaty side of the rack at high temperature in a skillet before roasting in the oven. This tends to seal in the juices and give the meat an appetizing exterior color. Note that Chef Puck says to let the rack “rest” before serving (so be careful not to overcook it because it will continue to cook while resting). As you can see, the rack is cooked to a mouthwatering medium rare. Bon apetit! ( For your next party or special event, you can find Summit Creek Natural Lamb gift boxes available for delivery right to your door at www.summitcreeklamb.com.)
Posted in Preparing Lamb, Rack of Lamb, Serving Tips, Video