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At $20 a pound, rack of lamb had better be good. We show you how to make the most of this prime piece of meat, and reveal a foolproof version of the French casserole Vegetable Gratin.
Grilling does a great job of rendering away lamb’s abundant fat, but it can also create meat-scorching flare-ups and sooty flavors that ruin this pricey cut. We wanted pink and juicy meat, surrounded by a well-browned crust that provides a contrast in texture to a lush, ultra-tender interior. We discovered that reaching our goal depends on the type of lamb, how much fat it has, and its placement on the grill. With our recipe and technique, you’ll never ruin a rack of lamb again. We pair the lamb with a classic French casserole featuring perfectly cooked summer vegetables, bold herbs, and a browned, cheesy crust.
Recipes
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