I meant any veggies, carbs etc. the meat alone looks delicious but wouldn’t cut it as a meal for me, hence the question.
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What's for supper - Second Course
- Thread starter RanzB
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I meant any veggies, carbs etc. the meat alone looks delicious but wouldn’t cut it as a meal for me, hence the question.
cerebus
Honorary Master
Oh, it looks like a fairly chunky cut of meat. I'm sure you would end up feeling pretty stuffed with that. It's a tradition that we need to add in all these sides but there's nothing wrong with a single beautifully done entree.
Didn’t say there was. Also directed the question to randhir, not you, as a matter of interest. I know for a fact I’d still be hungry after that, and a creamy spinach or butternut would be lovely with that.
It's actually easy as hell.
I bought the rack frenched and without any silver skin.
I salted the rack a full two days before cooking and left uncovered in the fridge on a wire tray - a standard dry brine. I also added garlic powder.
On the day of cooking, I set up my Weber for 2 zone cooking, and seared the lamb on all sides, before moving the rack to the cool side, throwing on some wood chips and closing the lid. I left the top vents about halfway open, bottom vents were fully open.
For the sauce I finely minced some onion and let that cook on a low heat in some butter. I left it for a quite a while, stirring occasionally. Then I threw in some minced garlic and let that cook down, and then cranked up the heat and added in sliced mushrooms.
A couple times I thought I went too far but as long as nothing is overly charred, I'd do it this way again. It added a lot of flavour.
For the final steps I added in chopped mint, let that cook for a minute while stirring it through, then added cream. I don't add a lot of cream, maybe a 1/3-1/2 cup. Let that cook down to a thick consistency and you're good to go. You can add a splash of lemon juice/other vinegar at this point, but I didn't. Don't forget to salt at every step, especially when adding the onions and mushrooms.
Around 3/4 of the way through making the sauce, the lamb had hit 126F internally, so I pulled it and let it rest while finishing off the sauce.
Cerebus is right, each rack is around 800g, and if you're splitting it between two people there's a lot of fat and meat to get through from the lamb itself, and if you add in the rich sauce, you don't really need anything else.
If I were going to serve it with a side, I'd keep it very simple, like a salad with onion and vinegar, or steamed, salted broccoli. If you serve more rich stuff it won't really balance it and you'll most likely feel gross after.
Thanks take the response. It does look and sound fantastic
I.am.Sam
Honorary Master
damn not a difficult method at all
this dry brining does it help with the tenderness ?
this dry brining does it help with the tenderness ?
To my knowledge, dry brining does two major things:
Seasons meat internally evenly, as opposed to sprinkling salt on the surface a few minutes/seconds before cooking which just seasons the outside. You can see how this would be a problem for thick cuts of meat.
It also denatures proteins, which allows for the above, but does create a more tender piece of meat.
With a rack of lamb though, chances are that we're already starting with a tender cut before doing anything.
I dry brine most meat before cooking.
cerebus
Honorary Master
Pork ribeye and roast veg.
I.am.Sam
Honorary Master
aaah ok i must try this
i always wet brine my chicken and chicken becomes extremely soft so need to try the dry brine for meat
That works, but not as well as a dry brine imo. With a wet brine I feel like flavour is diluted rather than enhanced, and although you get a much juicier end result, it's the addition of flavourless water.
It also isn't good for creating maillard reactions, especially with chicken skin.
I.am.Sam
Honorary Master
always good to learn something new
People used to be afraid of dry brine ( even when I was a commis chef, the HC pissed on me for seasoning the chickens too early. Telling me it would dry out the meat...
I started dry brining in my search for the perfect steak (a year long personal project)
People say I need a hobby but this was awesome. I've moved on to pork, chicken, lamb, salmon (havnt tried white fish) and they all see improvement over wet brine or no brining.
If you eat a piece of meat and it tastes Dry, I can almost promise you its not a moisture issue, but a cooking issue.
Back on topic, I have a 3kg Roe deer haunch dry brining in the fridge for tonight. Pics if it comes out sexy.
I started dry brining in my search for the perfect steak (a year long personal project)
People say I need a hobby but this was awesome. I've moved on to pork, chicken, lamb, salmon (havnt tried white fish) and they all see improvement over wet brine or no brining.
If you eat a piece of meat and it tastes Dry, I can almost promise you its not a moisture issue, but a cooking issue.
Back on topic, I have a 3kg Roe deer haunch dry brining in the fridge for tonight. Pics if it comes out sexy.
George! But moved up to the UK afew months back.
House sharing so cooking hasnt been much of an adventure of late, but a college here goes hunting so I bought a whole deer off him. Small thing. Taste not nearly as wild as local venison. Hoping to reignite my curiosity in the kitchen. Havnt planned sides though. Probably just some green veggies.
House sharing so cooking hasnt been much of an adventure of late, but a college here goes hunting so I bought a whole deer off him. Small thing. Taste not nearly as wild as local venison. Hoping to reignite my curiosity in the kitchen. Havnt planned sides though. Probably just some green veggies.
Ah that makes more sense. Was wondering where you sourced roe deer.
faniebraai
RIP
Not quite. It's actually deer eggsis that roe, as opposed to cooked?:crylaugh:
:crylaugh:
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