” I’M BRINGING SEXY RACK “

The 6-4 carnival stretches on…  There are bloody evidences of its squanders everywhere, the skin and bones that the beast chewed and spitted out, all over my jabbed and crippled internet.  My brain is still scrambled from yesterday’s epic, titanic emotional meltdown.  My eyes staring into the blinding whiteness on my browser in a futile effort to locate all the pre-meditatedly murdered URL.  There are broken signals of my poisoned VPN.  They occasionally wink back at me…

But this is not where I put my head down.  Even if it means I have to sit right here, on this uncomfortably designed chair that stings my ass, that I have to upload each and every single one of these photos, every fucking, excruciating hour at a time, then so be it.  I’m going to get this done.  That’s right you nasty spitting beast,

I’m bring sexy rack.

Such as, oh how coincidentally~ a rack of lamb.

You can’t brown a rack of lamb evenly no matter if it’s on the stove… in the oven… over the grill… under the broiler… or by whatever means you can think of (unless you’re prepared to deep-fry it in a bucket, in that case, I solute you).  You just can’t.  Especially with it’s variably thin strip of meat which, by the time you’re done nuking it, could have been disastrously overcooked.  I didn’t say it will.  I said it could, and uncertainly isn’t something I’d like to season with my pricy cut of meat.  Especially when “precision” comes with so little effort.  The thing with a blow-torch is, you can easily apply intense heat that chars the surface beautiful without penetrating deeper into the part where it deserves a gentler treatment, a treatment say, a slow and tender roast inside a warm oven until every section of the meat is brought to the same, even level of pinkish and juicy doneness.  Almost sous-vede!  Then after a proper, beauty-resting, you can give this rack another spanking of heat to get it hot again, without affecting the interior doneness of course.  You rub its cheeks with a kiss of Dijon mustards, and pad it with a thick cake of spice-crust made with ground cumin and fresh mints.  A few more flakes of sea salts before introduction… curtains down… and it’s show time.

Hey, nobody would think that this sexiness came without dropping a sweat amidst the summer?  I say, that’s at least one thing to be cheered for, if you were me.

Start 1 hour before serving.  Preheat the oven on 300F/145C.

Trim off some excess fat on the lamb rack if you need to.  Place the lamb rack inside a baking sheet and set the baking sheet securely under the kitchen vent-hoods.  Turn the vent on high.  Evenly rub a few nubs of unsalted butter over the lamb, and with your torch-burner, start searing and caramelising the entire surface of the lamb rack.  Keep basting the lamb with the melted butter and rendered fat, and make sure every inch of the surface on both sides (especially the fats) are deeply browned and caramelized.  Some smokes and sparks will arise from the process, but don’t worry, it should be minor and dealt with by your kitchen vent.

Your lamb rack should now look as if it’s gorgeously roasted, but in fact, the interior is still completely uncooked.  Now, season the lamb rack on all sides generously with sea salt and freshly ground black pepper, then set it inside the same baking-sheet with the meat-side facing up.  Insert the meat-thermometer into the centre of the meat, then place it on the middle rack inside the preheated oven.  Keep the thermometer facing outward so you can read the temperature without opening the oven.  Slow-roast the lamb until the internal temperature reads 132ºF/55ºC (remember, the temperature will continue to climb later).  This will take approx 30 to 40 min (there won’t be much happening in the first 20 min).

Once the lamb reaches desired temperature, remove from the oven and cover loosely with a foil and let rest for at least 8 min.  DO NOT remove the meat-thermometer at this point.  You will risk juices escaping through the hole before the meat is properly rested.  Meanwhile, mix the “herbs and spice rub” evenly together.  After 8 min, the temperature should have stopped rising and reads around 140ºF/60ºC (perfectly pink and medium-rare).  Remove the foil (I usually like to briefly torch the lamb at this point to get it “sizzling” again.  it won’t further cook the meat), then brush a thin layer of Dijon mustard covering the meat-side.  Apply the rub over the Dijon and pat gently to help it stick.

Cut the lamb-rack in between bones and season with more sea salt.  Serve immediately.