SLOW ROASTED RACK OF LAMB RECIPES

Name: Slow Roasted Lamb Rack with a Bolete Mushroom Crust
Prep time: 15 min
Cook time: 4 h
Yield: 2
Cuisine: American
Ingredients: 1 rack of lamb; 1 recipe dried bolete mushroom rub; 1 teaspoons fresh chopped thyme; Kosher salt and fresh ground black pepper; Parchment (enough to wrap the rack of lamb)

SLOW ROASTED LAMB RACK WITH BOLETE MUSHROOM CRUST

Slow Roasted Lamb Rack with Bolete Mushroom Crust image

Slow roasted, fork-tender rack of lamb with a boletus mushroom crust

Provided by Alan Bergo

Categories Main Course

Prep Time 15 minutes

Cook Time 240 minutes

Yield 2

Number Of Ingredients 5

Ingredients

1 rack of lamb
1 recipe dried bolete mushroom rub
1 teaspoons fresh chopped thyme
Kosher salt and fresh ground black pepper
Parchment (enough to wrap the rack of lamb)

Steps:

Using a paring knife, remove the half-moon shaped piece of cartiledge from the end of the loin nearest the shoulder, then score the fat just deep enough to penetrate it with a cross-hatch pattern to help it render.
Season the rack all over with salt, pepper and thyme, then place on a sheet of parchment large enough to wrap it up into a package. Apply the bolete mushroom rub, turning the rack over in the powder to help it adhere.
Put the rack bone-side down on the parchment, then sprinkle any remaining mushroom powder over the top. The amount of mushroom rub should seem excessive, but will help form the delicious crust you want.
Wrap the meat in parchment, tying the ends closed to make a package, and refrigerate overnight (optional). To cook the rack of lamb, bake the packet in a pan to catch the fat for 4 hours at 250 degrees, from here you can serve the lamb, although it will be messy. I like to chill to make perfect slices easy, and then reheat when needed.
Make a pan sauce from the drippings (optional)

SLOW ROASTED LAMB RACK WITH BOLETE MUSHROOM CRUST

Slow Roasted Lamb Rack with Bolete Mushroom Crust image

Slow roasted, fork-tender rack of lamb with a boletus mushroom crust

Provided by Alan Bergo

Categories Main Course

Prep Time 15 minutes

Cook Time 240 minutes

Yield 2

Number Of Ingredients 5

Ingredients

1 rack of lamb
1 recipe dried bolete mushroom rub
1 teaspoons fresh chopped thyme
Kosher salt and fresh ground black pepper
Parchment (enough to wrap the rack of lamb)

Steps:

Using a paring knife, remove the half-moon shaped piece of cartiledge from the end of the loin nearest the shoulder, then score the fat just deep enough to penetrate it with a cross-hatch pattern to help it render.
Season the rack all over with salt, pepper and thyme, then place on a sheet of parchment large enough to wrap it up into a package. Apply the bolete mushroom rub, turning the rack over in the powder to help it adhere.
Put the rack bone-side down on the parchment, then sprinkle any remaining mushroom powder over the top. The amount of mushroom rub should seem excessive, but will help form the delicious crust you want.
Wrap the meat in parchment, tying the ends closed to make a package, and refrigerate overnight (optional). To cook the rack of lamb, bake the packet in a pan to catch the fat for 4 hours at 250 degrees, from here you can serve the lamb, although it will be messy. I like to chill to make perfect slices easy, and then reheat when needed.
Make a pan sauce from the drippings (optional)

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