Wednesday, April 20, 2011

Honey-Lemon Rack of Lamb - Thanks to all the tips and advice from fellow bloggers!

If you remember, the first time I attempted to make a braised lamb shank, it was a disaster. Then, I received lots of tips and advice from fellow bloggers who were experienced cooks and they helped me solve my problem. They were so generous in sharing their knowledge with me. My "Quay Lo" has often said that my stubbornness has a good side, and that is that I don't give up easily. Like everyone, I have had my share of curve balls in the past and have been taken by surprise more than I can recall. I think I have found that stubbornness, or perhaps a better word is tenacity, leads to persevering over obstacles. However, the trait can be a two edged sword. In the face of an obstacle that is impossible to overcome, stubborness is stupid. There can be virtue in knowing "when to leave". In military terms this is "strategic withdrawal". While this idea is not unknown to me, believe me, there were many times I was stubborn to the point of stupid. I admit that I wondered if this was a case of doing that, but all the wonderful tips and advice from you steeled me to go at it again. I am so glad that I did. I think I got it right this time and I definitely learned along the way. My hubby says the most lasting lessons we learn come from trying and failing, and trying again. HOORAY!! The featured recipe today, with it's crusty pecan on the outside, and the tender lamb inside, is a match made in heaven. I proudly declare that this is a keeper lamb recipe. Try it!
Honey-Lemon Rack of Lamb featured 
on AFC (Offcial Facebook page on 
19 July 2012

Adapted from Diana Rattray recipes
Ingredients:
2 racks of lamb, 4 to 5 ribs on each
2 large cloves garlic, peeled and cut in thin slivers
½ tsp salt
1/2 cup honey
1/3 cup firmly packed brown sugar
6 tbs lemon juice
1/2 tsp garlic powder
1 tsp lemon zest
1 tbs fresh chopped mint leaves
1/2 cup finely chopped pecans
Method:
Heat oven to 325°F or 160 degree C
Cut small slits all over the lamb and insert garlic slivers. Place the racks, bone side down, in a shallow roasting pan. Roast for 30 minutes. Meanwhile, combine honey, brown sugar, lemon juice, and garlic powder in a small saucepan. Heat, stirring, over medium-low heat, until sugar is dissolved; remove from heat. Stir in lemon peel, mint, and pecans. Spoon the honey mixture over the lamb. Continue roasting, basting occasionally, for about 30 to 45 minutes longer, or to about 160°F. on a meat thermometer for medium.


Note: To use a meat thermometer, insert it in the meat so that the tip is in the center of the meat and not touching bone or the roasting pan.


42 comments:

  1. this looks truly amazing...wow.

    Bravo

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  2. Look like a beautiful lamb dish serve in a fine dining restaurant. well done Veron!

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  3. I'm so impressed. I feel like I'm looking at a picture in a food magazine.

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  4. WOW!!!!!!!!!!!!!! That looks absolutely delicious. If only my family will learn to enjoy lamb.

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  5. That is a handsome rack of lamb, fit for Easter or any day. Congratulations!

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  6. Hi lovely couple! Your honey-lemon rack of lamb looks absolutely delicious! This is a must try recipe reserved for a special dinner party! My mouth waters just looking at your fabulous photos. Thanks for sharing this exquisite dish! Cheers!!!

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  7. wow u're so adventurous! it's either a make or break for this dish, and yours is definitely a great success...cos it looks so mouthwatering!

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  8. what a masterpiece Veronica! something which I'd probably not have the guts to attempt! and its so well-done! presentation definitely worthy of any haute cuisine restaurant!

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  9. Hi, thanks for the wonderful sharing. My hubby love lamb rack too. Will try out soon. Is it that the temperature "F" & "C" got into the wrong places. Ahr... I think you are too eager to share this recipe. Thanks.

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  10. Veronica, I wish I could grab a piece of that delicious looking rack of lamb from the screen....awww salivating now all over the keyboard...I will still be thinking of it after I log off :p

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  11. Darling, this isn't only masterful in it's presentation, it is hands down the best lamb I have ever had. Brava!

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  12. Delicious recipe and such beautiful presentation! Looks like from a 5 star restaurant. :-)

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  13. That looks like a perfect pink to me! Love that crust too! nicely done!

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  14. Drooling. wish I can sink my teeth into that

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  15. Greetings from Southern California

    I am your newest follower.
    I invite you to visit and follow my blog.

    God bless and have a nice Easter :-)

    ~Ron

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  16. Although I don't take lamb but the picture tells me that this is perfectly done!

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  17. Hi Krystle :) Thank you for checking out my pretzel post and leaving such kind words!

    Your blog is lovely and cosy and your "voice" is so warm and inviting. This looks gorgeous, so perfectly cooked and is perfect for Easter!

    Stubbornness can be bad, but tenacity is definitely an admirable trait!

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  18. Looks truly mouthwatering....

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  19. This rack of lamb is absolutely gorgeous! That honey-lemon glaze sounds fantastic.

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  20. It sure looks GOOD!

    Papacheong
    http://home-cook-dishes-for-family.blogspot.com/

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  21. This is the most gorgeous lamb I have ever seen! Good for you for sticking with it and persevering.

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  22. Gorgeous shank and you deserve to be proud of it - cheers !

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  23. 160 degrees C? You are crazy. Try 135 F for a delicious rack of lamb.

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  24. Gorgeous! Truly good advice all round and a good job!
    Btw, I've added you to my tag list in this game plan. Hope you can join in the fun. I know it's short notice but I've also just been tagged today. Do drop by and check it out if you can.

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  25. David, Jess, Belinda, Sonia, Yummychunklet, Lisa, rosaria, Mike, Bridgett, Alan, Karen, daphne, Small kucing, Cheah, Maris, Daska, Joanne, Papacheong, Keats, Sweet and Crumby: You all are so kind to leave all the positive comments. I greatly appreciate it.

    Reese: Thanks for the compliment. I don't eat lamb too. My food critic is the one who told me I got it right this time.

    Anomymous: I appreciate that you point out my mistake but the recipe I followed was 160 degrees F not 135. Have a wonderful weekend!

    ping: Thanks and I am off to check out the game plan at your blog:D

    Michaelangelo: It has been a while since your last visit. Hope all is well. I think this is a good lamb recipe and you will not regret trying it. Thanks for leaving such a nice comment.

    Mary: An anomymous visitor has called me CRAZY. You are right, I got the F & C all mixed up. I have corrected it. Very kind of you for pointing them out without calling me a MORON. I really appreciate it:D

    Ron: Thanks for the following and your invitation to visit your blog. Happy Easter to you.

    denise: Thanks for dropping by to leave such a heart warming comment. I really appreciate it. Happy Easter to you and your family. Look forward to visit with you more often.

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  26. Darling: I am so happy that you enjoyed the meal. You are the my best food critic. XOXO

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  27. looks perfect and inviting..this is such a wonderful recipe and those pics are mind-blowing! I can keep looking at it forever...simply amazing!

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  28. hi, can almost associate stubbornness with never give up attitude but yes,at times it can be annoying to others too if one doesnt really know when to let go, denying the impossible fact. Your lamb looks so good! even i dont eat lamb, i just feel like taking a bite at these..world class standard! excellent!

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  29. Suman: What you said about the photos is very encouraging. Thanks you.

    lena: I cannot agree with you more on what you said about stubborness. Thanks for your compliment on the dish. As for me, no matter how inviting a lamb dish is, I cannot be enticed to give even a small bite. I am very sensitive to the gamy taste.

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  30. Veronica, this lamb is cooked beautifully! My hubby would be drooling right now. I'm so glad it worked out well for you this time. Isn't it so wonderful how fellow bloggers are so willing to lend their tips and advices? That's what I love about food bloggers, always so passionate about the food, whether it's theirs or someone else's. Again, just a gorgeous dish! Well done, and kudos to you for not giving up and being persistent.

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  31. LeQuan: I am very pleased with the outcome this time. You are right, people in the food blog community are very generous in sharing their knowledge with their fellow bloggers. We can learn from each other through sharing and that is just so wonderful.

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  32. Veronica, this recipe looks delicious. You mastered it. My hubby too tell me failure is the ladder of success.

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  33. thank you very much, can't wait to cook this.

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  34. Its been a very long time that someone gives a very good an d'easy' recipe to follow. I promise you that I'm gonna try it out even tho lamb is not a family favourite. I hope when my family tastes it, the'll change their minds

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    Replies
    1. Miss Sara, I am also not a lamb fan like your family. I made this for my Quay Lo and my son. They tasted it and said it was good so I believed them:D

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