This lamb row recipe brings out flavors simple And fresh thanks to ingredients of quality. Lamb steaks are beautiful cooked time, but you can cook them to your favorite degree of cooking Using the temperatures below.
We are so lucky in France to have a lamb of such quality. Buy the best you can and always ask your butcher to remove the rump. The lamb can be capricious in terms of cooking temperatures at temperature. You shouldn't give things to chance. It is very easy to cook or do not cook the lamb enough in search of perfect pale pink meat.
Served with slightly whipped feta and roasted zucchini, this makes it a simple but impressive meal.
Cook your lamb to the following temperatures:
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INGREDIENTS - 4 good quality lamb coasts (approx. 200-250g each) - ½ coupped garlic bulb - A few strands of rosemary - Sea salt - crushed black pepper - A knob of butter - rapeseed or vegetable oil - 200g of feta - 100g of fresh cream - a finely chopped mint handle - a good lemon zest - 2 average zucchini cut lengthwise - Lemon Press |
How to cook lamb steaks
The best way to cook lamb rump steaks bleeding, means Or well -cooked is to use an instant reading meat thermometer like the Thermapen. Cooking at temperature And not in time, will assure you to obtain the color and texture you are looking for.
Cooking the lamb steak
- Preheat your oven to 180 ºC. Take out your lamb ribs from the refrigerator and let them 15 to 20 minutes at room temperature. This helps for good uniform cooking.
- While the lamb returns to room temperature, whisk the party, the crème fraîche, the mint and the lemon in a bowl to mix until they are pleasant and airy, ready to garnish your lamb.
- Carefully mark the upper fat of the rump in a intertwined pattern With a beautiful, sharp knife to allow the fat to melt.
- Rub the rumstecks with a little oil well Season with salt and black pepper. Place your stove over fire Middle/high And once hot, place the skin on the skin down to get a good frizz. Cook on this side 2-3 minutes until you have a Beautiful golden melted fat.
- Return the croustilles and add the butter, garlic and rosemary. Brush the lamb with the foaming butter and brown gently on all sides.
- Place the rumps in the preheated oven and cook until the internal temperature reaches the desired cooking on your Thermapen. I went to 60-65 ºC, which took approximately four minutes, but check after three. Once at temperature, take out the oven rumstecks and place them on a cutting board to let them rest.
Cooking vegetables
- During rest, Place the zucchini on the flesh side in the same pan with the cooking juice of the lamb and cook for a few minutes until they are caramelized and golden. Finish with a little lemon juice.
- Once rested, cut your lamb croutons and serve with a generous spoon of whipped and the fried zucchini. It goes very well with a good salin dry white wine like a Greek Assyrtiko.