Home Cooking

Lamb Help

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Lamb Help

rudeboy | Feb 26, 2006 11:38 AM

Happy Sunday!

Here's what I have:

A rack of lamb, all fat trimmed, sitting in the fridge with a dry rub of salt, chinese 5 spice, and a little black pepper.

I'm going to make a horseradish cream veloute.

A long time ago, I brushed on a "candied" glaze toward the end of roasting. The combination of the candied glaze and the horseradish (and spices) was awesome. The unfortunate part is that I have never been able to recreate that dish.

Either the glaze is too gloppy and wont stick to the meat, or it is too runny and just falls off.

If I were running a restaurant, I'd have a vat of glaze that you could dip the whole rack into and just put back into the oven to finish. For the home, I just need something that I can brush on, like BBQ sauce (I'm grilling the rack a la BBQ U).

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