Chowhound Presents: Table Talk with Lidia Bastianich Chef, Author, Owner of Felidia | Ask Your Questions Now ›

Home Cooking

Lamb chop conundrum!

Share:

Home Cooking 19

Lamb chop conundrum!

RUNNERFEMME | Mar 18, 2008 07:24 PM

I'm hosting a dinner party Saturday (this week!) and am planning to serve oven roasted rack of lamb. I am a dinner party veteran and am pretty at ease with the whole deal, but i'm a bit stuck on this one. I loathe recipes with tedious last minute crap, b/c i want to spend time with guests as much as possible. So, i like to do as much ahead of time as possible. Here's the conundrum. I would like to brown the racks to form a crust before throwing them in the oven, but really do not want to deal with searing 4 racks of lamb -- spitting and smoking on the stove -- with guests there. If i sear them earlier in the day, coat them with my mess of herbs, mustard and bread crumbs & then refrigerate them until i roast them will they get gummy or nasty or lose their snappy seared crust? aaargh. suggestions? solutions? reassurance??

Want to stay up to date with this post?

Feedback