Roasted Rack of Lamb Recipe : Utensils for Roasting a Rack of Lamb

Roasted Rack of Lamb Recipe : Utensils for Roasting a Rack of Lamb


Hi. My name is Brandon Sarkis on behalf of
Expert Village. Today I’m going to show you how to make a great holiday lamb rack with
roasted new potatoes. Let’s go down here and look and see what we’re actually going to
need to make today’s recipe. First thing, you’re going to need a knife. Something nice
and sharp. Next thing, a cutting board to work on. I’d actually recommend if you’re
going to have to trim yours laying day, using a separate cutting board for that. But otherwise
I’ve just got a nice 17 by 12 or something, this one is. Besides that we’re also going
to need a pan. A roasting pan. Something like this. Like a brownie pan. This’ll be great
because it’s got some thickness to it and that thickness is going to help keep the juices
from running out of the pan. And it also keeps the potatoes from rolling all over the place.
So something like this, like a brownie pan would be perfect. Or like a cake pan. I wouldn’t
use a sheet though just because it wont cook very evenly in that and also you to run the
risk of the juices overflowing. A nice pan is always handy. Alright we’re going to need
some bowls here. We’re going to need 3 distinctly different bowls. We’re going to need a bowl
for the jelly mixture that goes on the outside of the lamb. Going to need a small bowl for
that. I have a medium bowl. This is to mix up the bread crumb mixture that’s going to
go on the outside of the lamb after the jelly goes on it. And I also have a large bowl.
This is what we’re going to toss the potatoes in, and the olive oil and everything. So this
is that. Which they get their own mixture. We’re also going to need a towel or towels
depending on how messy you are. We’re going to need a brush. This is just a little pastry
brush with a silicone tips on the end. I recommend these because the don’t really ever wear out.
And if by some reason you melt this you’re probably cooking something that’s way too
hot because this is good to like 550 degrees. And I’ve also got some scissors. This is for
trimming the rosemary. If you’re using fresh rosemary you wont need this but I do need
this so here they are. And also an oven because we’re going to have to cook this at 400 degrees
so if your open wont do 400 sorry you can’t make this recipe so let’s go ahead and get
moving and get started.

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