I had a craving for rack of lamb after seeing Conor’s post on herbed rack of lamb. I picked up a nice rack of lamb, thinking I’d serve it with a sauce with a hint of ginger. When I thought about what to serve with it, I also remembered Conor’s post about carrot and ginger soup. And so I decided to serve the lamb with a carrot puree. Carrot, ginger, and cumin go well together, and lamb, ginger, and cumin go well together. So then lamb, carrot, ginger, and cumin should all go well together. And they did! There was only a hint of the thyme, ginger, and cumin in the final dish, but they did bring out the flavor of the lamb and the carrots very nicely.
Cooking perfect rack of lamb is easy if you own an instant-read meat thermometer. Just stick the probe into the meat such that the tip is right in the center of the meat. Set the alarm to 55ºC/131ºF and put the meat into the oven at 200ºC/390ºF until the thermometer starts beeping to indicate that the target temperature has been reached. Due to the high oven temperature this will only take 10 to 15 minutes, and the outside of the meat will brown nicely before a lot of the outer layer gets overcooked.
1 rack of lamb, 8 ribs
1 tsp of minced fresh ginger
1 tsp of ground cumin
2 Tbsp of minced thyme
1 shallot, minced
1 clove garlic, minced
salt and freshly ground black pepper
60 ml (1/4 cup) of lamb demi-glace (lamb stock, reduced to 10% of its original volume)
For the carrot puree
500 grams (1.1 lbs) carrots
1 tsp ground cumin
1 tsp grated ginger
1 shallot, minced
salt and freshly ground white pepper
2 star anise (optional)
Preparation of the carrot puree
Preheat the oven to 200ºC/390ºF (with fan). Cut off the ends of the carrots and wash them thoroughly. There is no need to peel them. Toss the carrots in an oven dish with the cumin and just enough olive oil to coat them. I also included 2 star anise pods to perfume the carrots, but I’m not sure that it could be noticed in the final puree.
Put the carrot puree in a saucepan over medium heat and reheat it, stirring to prevent it from burning. Taste and adjust the seasoning with salt and freshly ground white pepper. If you like you can also add some more ground cumin or grated ginger to taste.
Preparation of the lamb
Insert the probe of an instant-read meat thermometer into the rack of lamb, such that the tip of the probe is right in the center of the meat. (As you can see the meat has only reached a temperature of 32ºC/90ºF from the browning.) Set the target temperature to 55ºC/131ºF for the medium side of medium rare, which is what I prefer for rack of lamb. (The meat will continue to cook while it rests, so the final core temperature will end up being higher than 55ºC/131ºF).
Two years ago I blogged about dry-aged T-bone steak cooked sous-vide.