Rack of Lamb
Generally speaking, I'm not an impatient person. I can happily bide my time. I'm content enjoying the anticipation whilst the good things in life meander toward me. I usually save up rather than bash the credit card. I drive like an old man because I'm never in that much of a rush to get anywhere. I'm learning to play the banjo and I've allowed myself ten years to become competent. No sense rushing these things.
And then there is resting roasted meat, which is where I go from patient to pacing and anxious. I don't want to wait even longer, I want to eat it now!
Often times I've spent days or even weeks planning that roast and hours preparing it. The smells coming from the kitchen are driving me mad and it looks glorious! Finally, it's done. And now I have to wait another twenty minutes before I can tuck in? It seems.....well, to be honest, it seems mental and more than a little masochistic. Hard as it may be, it is a worthwhile exercise and here's why.
As you heat meat the proteins in the cells begin to denature and squeeze out some of the water molecules that separate them. This denaturing process starts to happen at about 50 degrees C, which is the equivalent of rare. Continue up to 65 degrees C and the denaturing turns to coagulation and you lose a lot more moisture. So, as you cook you lose moisture, it's unavoidable and necessary assuming you want the outside of the meat to be brown and tasty (Maillard reaction). Generally speaking after cooking you'll end up with a piece of meat that is hot and dry on the outside and cooler and moist in the middle. As the meat rests it continues to cook a little, which means that moisture continues to be forced out albeit at a slower pace. The net result is that some of the moisture in the centre makes it's way toward the outside and the meat seems less dry due to the more even distribution.
Steaks and chops can benefit from a minute or two, large roast ribs of beef or a turkey can easily rest for an hour.
What got me thinking about all this was a simple rack of lamb. This recipe isn't really much of a recipe at all as all you have to do is slather a basic marinade on a rack of lamb and cook it for 18-20 minutes at 200 degrees C (or on the bbq). It's good enough to serve up at the poshest dinner parties (where all will declare you genius!) and yet quick enough to make on a Wednesday night after a long day at work.
Don't let the anchovy put you off. The end result does not taste at all fishy and anchovy and lamb have an affinity that, in my opinion, can't really be beaten.
- Rack of lamb (half a rack, four cutlets, per person is generous)
- 10-12 anchovy fillets chopped
- 3 cloves of garlic finely chopped
- some thyme and/or rosemary chopped
- a splash of Worcestershire sauce
- a splash of olive oil
Mix all of the marinade ingredients together in a cup or bowl until you have a thick paste and slather it over the rack of lamb. It will be sloppy and make a bit of a mess so do it on a plate or board. You can let it stand for as long as you want or cook it straight away. I cook mine for about 18 minutes at 200 degrees C......let it rest for a few minutes......and serve it rare. Often times I have it with mashed potatoes or roasted squash, but it's great and a bit lighter with just a green salad.
I'm not sure exactly what it is that does it, but this dish makes all seem right with the world. You get four (or more) little individual servings of meat on the bone, each one the perfect size. The sweetness of the lamb and the salty, savoury marinade are just sensational together. The marinade burns a bit in places and forms a partial crust over the lamb, which is tender and juicy. Maybe the flavour and texture contrast is the secret? I don't know for sure but's one of by favourite meals.
The Wine
Pepper Tree 14 Shores Merlot 2008 - $29.50 from the vineyard
Strawberries and rhubarb (little bit of red pepper maybe) on the nose with a little vanilla and oak. The strawberry was surprisingly pronounced for a merlot. We got thyme as well but that's possibly due to the thyme in the lamb marinade. A light and silky mouth feel and the fruit really carries through. Decent length on the finish and gentle tannins as you'd expect.
We bought a lot of this last time we were at the vineyard and that was the last one. We'll be buying more.
