Thursday, January 20, 2011

Finger-Lickin' Good Rack of Lamb Steak

Did you ever wish to just indulge yourself once in a while to a tasty, finger-lickin' good rib of lamb? Oh, yeah, but you will say, it's expensive... or.. it's difficult to cook.. what else? Just too lazy, eh?

Yeah, yeah... I understand, because I am too! So, I am giving you my ever-lazy rack of lamb steak recipe! It's so easy as 1-2-3!

1. Buy. Go to the meat store and choose a good rack and ask the butcher to cut them for you. Then, go home and imagine yourself for a lazy afternoon licking your fingers with the remains of the sauce left on the tip of your fingers hehehe...

2. Marinate. Wash the rack of lamb, pat dry with a towel. In a small bowl, mix salt, black pepper, and dry herbs. Rub the lamb with this mixture and leave for about 5 minutes. Then, in a bowl, pour 2 tablespoon of soy sauce, a teaspoon of vinegar, 2 tablespoon of Worcestershire sauce, some lime/lemon juice, and a tablespoon of sugar. Then, put the spiced lamb on the liquid mixture and massage them, making sure that each piece is coated with the sauce. Leave the lamb in the bowl with the sauce, cover, and marinate for 15 - 30 minutes.

3. Cook. Crush and dice a good amount of garlic, if you like onion, you can dice onion too. On a heated pan, put 2 tablespoon of olive oil (or any cooking oil you have, i prefer olive oil as it gives additional flavor and aroma to the meat), and a tablespoon of butter. Saute the garlic and onion till golden brown (hmm... love the smell of it :p). Place the rack of lamb one by one on the pan and sear them, turning to another side to get the brownish color. After all lamb are seared, pour the remaining sauce from the marination and put 1 cup of water on the pan, put some salt and pepper to taste, and cover. After 30 minutes or so, check if all water has disappeared and the meat is tender. It should be dried and the sauce will be sticky. If there are still water, continue cooking until all the water has evaporated. When it is totally dried, lower the fire, taste the sauce and adjust the salt and pepper. Roll the rack of lamb to the sauce in the pan until they are all covered with the shiny sauce. Put off the fire and let stand for a minute or two before putting the rack of lamb on the plate.

4. Oh, I lied, it's not as easy as 1-2-3, there's number 4. Wash you hand, put on a bib, seat yourself comfortably...and dig in!


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