A Cook’s Education (The Food Lab): Pan-Roasted Rack of Lamb, Attempt #1
A Cook’s Education (The Food Lab): Pan-Roasted Rack of Lamb, Attempt #1
by Razumikhinisbae
1 Comment
Razumikhinisbae
I mean…you can probably see what happened. It’s a leeeetle (a lot) too rare. I also had trouble cutting the chops apart and kind of tore mine a bit. This all comes down to a skill issue and that’s exactly why I’m cooking my way through the Food Lab, to bump up my skills and learn. I had never cooked a rack of lamb before and never used an instant read thermometer before, so that was all new. I also chopped my shallot way too fine. I prepped all the shallot with fine dice because most of it was going into a different recipe and I failed to check the Lamb recipe and see that it required a rough chop. This led to a cascade of events where the shallot started to burn, which led me to be reticent to turn up the heat, even though the lamb still wasn’t reading 120 at the far end of the suggested cooking time. I pulled the lamb too soon, due to anxiety about all the black crispies in the pan.
I still enjoyed it. I’m not above tearing mostly raw, yet tasty, meat off a bone with my teeth. My husband enjoyed it too, so there’s that. I ate lamb, Easter lunch was not ruined, and I have some ideas on how to pull this off when I try again. The next edition of “A Cook’s Education” will be returning to the eggs as I continue to cook through the Food Lab (mostly) in order.
Background: Who am I? I am an amateur, a home cook. In general I am only responsible for feeding myself, my three year old, and my husband. Cooking, perusing cookbooks, and watching cooking shows is how I unwind.
What am I doing? I have decided to cook through the Foodlab as a way to get back to basics and work my way through the fundamentals and blindspots in my cooking abilities.
1 Comment
I mean…you can probably see what happened. It’s a leeeetle (a lot) too rare. I also had trouble cutting the chops apart and kind of tore mine a bit. This all comes down to a skill issue and that’s exactly why I’m cooking my way through the Food Lab, to bump up my skills and learn. I had never cooked a rack of lamb before and never used an instant read thermometer before, so that was all new. I also chopped my shallot way too fine. I prepped all the shallot with fine dice because most of it was going into a different recipe and I failed to check the Lamb recipe and see that it required a rough chop. This led to a cascade of events where the shallot started to burn, which led me to be reticent to turn up the heat, even though the lamb still wasn’t reading 120 at the far end of the suggested cooking time. I pulled the lamb too soon, due to anxiety about all the black crispies in the pan.
I still enjoyed it. I’m not above tearing mostly raw, yet tasty, meat off a bone with my teeth. My husband enjoyed it too, so there’s that. I ate lamb, Easter lunch was not ruined, and I have some ideas on how to pull this off when I try again. The next edition of “A Cook’s Education” will be returning to the eggs as I continue to cook through the Food Lab (mostly) in order.
Background: Who am I? I am an amateur, a home cook. In general I am only responsible for feeding myself, my three year old, and my husband. Cooking, perusing cookbooks, and watching cooking shows is how I unwind.
What am I doing? I have decided to cook through the Foodlab as a way to get back to basics and work my way through the fundamentals and blindspots in my cooking abilities.