Lamb Rack Meater Made
Dedicated to Australian Farmers who toil to produce meat, vegetables, fruit and almost everything else we eat here.
I acknowledge the many custodians of the land which is used past and present. My hope is the land will be managed well and intelligently in the future.
Okay, so it’s 26 January 2019. It’s become a divisive day in the land of social media and media in general. Suffice to say I have thoughts on this which I have shared elsewhere.
One of the things I noticed most when I moved from Darwin to Canberra was the abundance of sheep and the kangaroos. In the Top End, apart from the crocodiles and barramundi, the land is replete with wallabies. In East Arnhem land I also saw a lot of wild boar and donkeys. No sheep though. I suppose foot rot would be a problem in the Top End.
Unfortunately, while sheep may be plentiful in the Australian Capital Territory (ACT) and New South Wales (NSW), the cost of sheep meat is ridiculously high.
It’s a long weekend and while it may be a contentious day, I figure I may as well spend more than I should and eat some sheep meat. To bring this meal some more meaning, I’ve added some crunch with some Queensland nuts. After all, Queensland first and foremost, even on 26 January.
You may think I’m a little nutty having the oven turned on when the forecast today is for 41 °C/105.8 °F. The benefit of using the
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I bought all the ingredients from Coles. No, Yummy Lummy is not sponsored by anyone.Recipe
- Lamb rack
- Queensland nuts
- Panko breadcrumbs
- Eggs
- Flour
- Rosemary
- Potato
- Duck fat
- Broccolini
- Asparagus
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Get your meat out and let it rest on a bench so it can get to room temperature. On a day when it’s 41 °C/105.8 °F, that may take longer than normal, so I’m not being literal when I say get your meat to room temperature. Your meat just needs to be a comfortable temperature in your hands.
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In a mortar, add some Queensland nuts, Panko breadcrumbs, and rosemary leaves. Note, I’m not saying that Rosemary will leave when I add Queensland nuts and Panko breadcrumbs to the mortar. I saying add the leaves from a bush of rosemary. This is sort of like a eats, shoots, and leaves moment. If you don’t get that, go to Amazon and in the search bar, type in “Eats, Shoots & Leaves”. It’s one of my favourite books. So, once you have the Queensland nuts, Panko breadcrumbs, leaves of rosemary (that’s easier to understand isn’t it?), grind in a little iodised salt and then with your pestle bang away until you’ve got a nice rough crumb mix. Do you want to know how I remember what the mortar is and what the pestle is? Pestle starts with “p” like a pencil.
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Dust the outside of your meat with some flour. I used plain flour. I don’t think it really makes any difference if I used self-raising flour or rice flour or corn flour, or even banana flour (since that is a thing). The aim is it get the surface of your meat ready to take on some eggy goodness which in my mind is like a mordant, similar to how Lugol’s iodine is a mordant for Crystal Violet in Gram’s stain. If you’re actually reading this and have no idea what I’m talking about, please leave a comment and ask me. I promise I’ll explain.
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Dunk you floured lump of meat into some beaten eggs. Make sure you get gooey egg all over your meat, including the fat. Mmm… fat, I love fat. Fat means flavour and I love the feel of fatty meat in my mouth.
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Cover your floured and now egg soaked meat with the nutty crumb you made in your mortar with your pestle. With your hands, press the crumb on firmly.
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Put your meat onto a baking tray and insert your meater wireless meat thermometer so the tip enters the thickest part of your meat. If you don’t have a Meater wireless meat thermometer, you can use any meat thermometer.
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Place your meat into a 200 °C/400 °F oven and then go to your Meater app and set it up for a Lamb Rack. I like my sheep meat to be pink in the middle. I know some people will like it cooked a little more. You can choose how you like it and the app with accommodate your desires.
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The app also gives an idea of resting time and when it’s ready, an audible sound is made so you can withdraw your probe and clean it off.
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After your probe is out of your sheep meat, you can carve it along each rib bone. This is when a nice knife feels so good in your hand. I mean you can use any knife you like but I recently bought a Dick (brand) butchers knife and it feels so good in my hands as I’m cutting meat.
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I bought one small potato so I didn’t over do things.
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I can’t be bothered peeling a spud, just make sure you wash it well and make sure it’s not green or sprouting, you don’t want to get crook.
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Put the spud into a saucepan with some water and boil for five minutes.
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Drain the saucepan and cut the spud in half. Add a dollop (yes, that’s a technical term) of duck fat to the saucepan and let it melt with the spud and jerk the saucepan around to rough up the spud. You want to bruise it, damage it, distress it.
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As your meat is going into the oven, add your duck fat coated par cooked roughed up spud to the baking tray so that sheep meat fat and juices can co-mingle with the ducky spud as the magic of heat applied to raw meat occurs.
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I put some broccolini and asparagus into a frypan and cooked the greens until cooked but crunchy.
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I laid three cutlets onto a plate and put the rest into a Tupperware container for refrigeration.
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I then added the greens and potato and added a dollop of mint jelly.
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Shoot a photograph and a short video because Google now wants video on recipe cards.
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Eat the meal.
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Wash the dishes (hint, wash as you cook, it makes life easier).
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Write the recipe.
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Write the blog post.
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Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.
Disclaimer
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.
Photographs
This is a gallery of photographs. Click on one image and then scroll through the photographs.
Australian lamb rack from Coles 
Queensland nuts, panko, and rosemary and a mortar and pestle 
Queensland nuts, panko, and rosemary crumb, duck fat and mint jelly Australian lamb rack ready for crumbing (breading) 
Flour 
Australian lamb rack coated in flour 
Australian lamb rack coated in flour 
Beaten eggs 
Australian lamb rack coated in flour and egg wash 
Australian lamb rack coated in flour and egg wash and crumb (breading) 
Australian lamb rack coated in flour and egg wash and crumb (breading) 
Australian lamb rack coated in flour and egg wash and crumb (breading) 
MEATER wireless meat thermometer 
Australian lamb rack coated in flour and egg wash and crumb (breading) on a baking tray 
Australian lamb rack coated in flour and egg wash and crumb (breading) MEATER in situ 
Australian lamb rack coated in flour and egg wash and crumb (breading) MEATER in situ with duck fat coated potato 
Australian lamb rack cooked with MEATER 
Australian lamb rack cooked with MEATER ready to carve with Dick (Brand) butchers knife 
Carved Australian lamb rack 
Lamb Rack MEATER graph 
Australian lamb rack, roast potato, broccolini, and asparagus. Australia Day 2019. 
Australian lamb rack, roast potato, broccolini, and asparagus. Australia Day 2019.
Questions and answers
What do you prefer? Roasting with a meat thermometer or sous vide?
I like both methods. The roasting with a meat thermometer is easier and quicker. Roasting also permits crumbing (breading) while sous vide is good if you want to sear the outside of the meat with a blow torch.
Why only one spud?
Yea, normally I’d want three or four, but I really need to reduce my food intake. I already had a Macca’s hot fudge sundae at lunch time today.
Why didn’t you make mint sauce from scratch?
I’m too lazy and I didn’t have enough sugar in my cupboard.
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Final thoughts
- What did you do this long weekend?
- Did you cook anything special?
- What’s your favourite way to cook a lamb rack?
That looks delicious Gary. Yes the price of rack of lamb is very high indeed but it looks like you enjoyed it.
Thanks, Lorraine. I managed to get four meals from the lamb rack so I reckon it was worth it 😃😃😃
That could be great for my lunch. It looks very delicious!
Thanks Liz. It provided me with a couple of lunches along with some cheeses and dried fruits. It was really nice.
I can imagine. Have a great day
Liz
Lamb really has become a special occasion dish, hasn’t it? I want to support our Australian farmers but I have to admit that I don’t often buy lamb these days, since it has become so expensive. Will have to rectify that though, as your recipe looks so good!
Thanks, Christine. I remember as a kid having chops and cutlets once or twice a week because lamb was cheap for a hungry family. I’ve made this rack of lamb stretch over four meals. I should have cut it in half, vacuum packed, frozen one half for later.
The dish you’ve made here looks great!! This weekend, I used the air fryer that Nate got me for my birthday. I love it! I’ll have a recipe next week. Cheers!
Thank you very much. I look forward to your thoughts on your new air fryer 😃😃😃
Looks delicious!
Thanks. It was 😃😃😃
Rosemary leaves!! Ha! good one Gaz, and yes that book is a classic. I love this recipe of yours. The crumb sounds really good, and there is something really nice about Macadamia (oops Queensland) nuts flavour and texture.
I also cooked some lamb this weekend, but it was lamb backstrap that I got at a really reasonable price at a local market.
Mmm…I like lamb backstrap. I did it sous vide a while ago and it was delicious.
You’ve made my day. I know someone read the recipe 😂
How are the sheep that are about coping with the heatwave in their woolley coats? I’ve heard a lot of animals are dying.
There are a lot of drought associated deaths. In the recent heatwave the death rate has increased.
This looks like it turned out amazing, Gaz, dollop of duck fat and all. That mint jelly is a very creative touch, and hope it went well with the meat and spud. I’d suggest cheese sauce but then again, good cheese sauce is hard to come by. Not doing much this long weekend but spending it at home 😀 Thanks for the link too 😀
Thanks, Mabel. I’m always happy to link up 😃
I agree, the mint sauce was a nice addition. I have leftover lamb which will go nicely with some cheese 😃😃😃