Hot Tub Rack of Lamb

Little Steven

This worked out really well. Some stove made rissoto got in the pic somehow








Steve

Essex County

It's ok to use the stove! The lamb looks great.
Paul

TomM24

That looks like it worked out great. How did the interior pieces compare to the end? I would think that the degree of doneness would be more similar than if they were not hot tubbed.

mikeb6109

as usual it looks real good!! i have been meaning to try lamb on the egg but here in the small town of GF. no one carries it but frozen ground lamb.
but i just found out a contact that raises lamb and sells it.will have to go see him!

Little Steven

Tom

It was all about the same. The ones in the picture were a little more done than the rest. But so tender an moist. It was Ontario lamb as well which is very good but not marketed as well as NZ

Steve

Little Steven

Mike,

I just sent you an e-mail. Lamb is one of my favourite meats. Norma won't eat it so I don't get to cook it often and I have to cook it outside. Braised shanks on the egg with olive wood is amazing. This was the first time I have hot tubbed rack and I won't do it any other way from now on.

Steve

BENTE

looks good especially the risoto i have yet to make any got a procedure or a good way to do it?

Richard Fl

Here is one way.
Rice, Risotto, Wild Mushroom


Ingredients
1/4 stick of butter
4 Tbs olive oil
mushroom mix
salt and peppe
risotto
6 oz of chicken stock
3-5 oz of heavy cream
Parmesan cheese




Procedure
1 In a med size sauce pan, add 1/4 stick of butter to 4 tbsp of olive oil and heat.
2 Add the mushroom mix and season with salt and pepper.
3 After about 4-6 mins add the risotto and stir to coat. slowly add about 4 oz of chicken stock to the risotto and cook till most all the stock is evaporated.
4 Add more stock and repeat procedure.
5 Check the rice for doneness. It should take about 18-20 mins to cook the rice till it is al dente.
6 Add about 3-5 oz of heavy cream and some Parmesan cheese to finish the dish.
7 Plate and serve immediately


Servings: 1

Recipe Type
Side Dish

Recipe Source

Source: Chef and The Fat Man (www.chefandthefatman.com)

BENTE

yea i seen that one but it is the only one in there i was hoping he would provide us with another

Little Steven

Bente

Rissoto is easy man. Saute your arborio rice in butter and galic for a few minutes till it is translucent. Have a hot (not boiling) pot of stock at the ready. Deglaze the saute pan with white wine, wait til the wine is absorbed, add a couple of ladles of stock, jiggle the pan so the rice is covered, wait till that absorbs, do that a couple or three more times until the rice still has a bit of crunch to it, add a little bit of stock and your herbs and or vegetables parmesan and/or peccorino and stir. Let is sit for five minutes uncovered.

It should be creamy not like regular rice.

BENTE

thanks i will have to try some

Little Steven

Bente

Mike in Abita

I don't really like lamb, but those photos may just change my mind. Looks fantastic. Thanks

Little Steven

Thanks Mike,

Still playing with a new camera. Not completely happy with the pics yet. Rack is the least lamby tasting of any cut. Some folks (like my wife) just dont like it though.

Steve

Mike in Abita

Glad to hear that about the taste. I know my mom likes it, maybe I'll try some and give her the left overs if I don't.

Hugh Does Cue

Nice

I did a full leg of lamb last night that didn't turn out as one of my best outings. Outside was perfect, inside a bit too rare even for me.

My fault for not trusting my temp gauge and leaving it cook lower and slower.

Don't worry, none of us went hungry.

Ross in Ventura

Steven,
Nice.
My Best,
Ross

JLOCKHART29

Very nice looking lamb. I love me some sheep meat but its hard to find local except around Easter.