Make single or double roast for a culinary show of one-upmanship

Updated: 2011-11-26 06:57

By Maggie Beale(HK Edition)

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Make single or double roast for a culinary show of one-upmanship

There's a very showy dish made from lamb ribs which is great for a dinner party and always gets accolades for the chef's expertise; Crown of Lamb. A full crown is 16 chops, that is two sides (racks) of ribs linked together to form a crown shape - sometimes done with three racks and each rib has a paper frill attached just before serving - very regal and impressive especially when mashed potato, peas or pumpkin is piled into the centre. But it's easy to get the same reaction with a much smaller version made into a delicious dinner for two.

You will need half a rack of lamb, a full rack consists of eight ribs, which is too big for two people so a half will do. But if the lamb is very young and the ribs are quite small - and you're hungry - then a full rack should be more than enough for two people. To make the dish very elegant get the butcher to 'French' the ribs, or if you are handy with a sharp knife then trim the fat off the ends of the bones. Personally, I like to chew it off when its cooked, there's lots of flavour in the fatty bits!

Heat the oven to very hot, 230 C degrees (450 F).

Sprinkle salt and pepper over the ribs, place them meat side down to sear them in medium hot olive oil in a frying pan or skillet. Let them brown nicely before removing the ribs from the skillet and putting them in a roasting pan into the centre of the hot oven for 10 to 15 minutes.

In the meantime, saut 1 very finely chopped yellow onion and stir to keep from browning too much as you add 1 full tspn of paprika. You can also add a few pieces of rosemary or 2 kaffir lime leaves (available at Thai food shops) at this stage. Add 8 ozs (1 cup) of red wine and reduce well (heat the pan briskly for 10 minutes to achieve this). Add 1 Tbsp butter, and 1 cup of beef broth, or 1 cube of lamb Oxo dissolved in 8 ozs (1 cup) of hot water. Allow to simmer whilst the meat is cooking in the oven. As this sauce will be thin, you can add a little corn-flour dissolved in water to thicken. Or you can add 1 heaped tspn of flour to 1 Tbsp melted butter and then adding the sauce to this a little at a time, stirring vigorously all the while.

Let the meat sit for 5 minutes loosely covered by a piece of foil when you remove it from the oven. Remember it will continue to cook in its own heat. Use a meat thermometer, the internal temperature will register as; Rare = 52C to 54C (125-130 F). Medium = 60C to 63C (140-145 F). The longer it cooks (goes over 60C/140F) the tougher it will get as it dries out. So if it registers at over 80C (180 F) - forget it, it's too well done, cut it up and make it into a curry! No meat thermometer? Why not? A good digital thermometer is the best and safest investment any self-respecting cook can make. And forget the old-wives tale about poking the meat with a finger to test doneness, its totally inaccurate.

Traditionally, mint jelly is served with lamb, but for a new flavour try an easy to make tomato jam. Take 2 cups of very ripe cherry tomatoes, 1 or 2 whole heads of roasted garlic (can be done wrapped in foil as the meat is cooking), salt and pepper to taste, and 2 Tbsp brown sugar. Put all in a blender or squash down with a potato masher until it's very well integrated and add a dash or two of green Tabasco for an extra kick. No cooking required and it will keep in the freezer. Enjoy!

(HK Edition 11/26/2011 page4)