Restaurant-Worthy Homemade French Rack Lamb Steak
Lamb Steak Marinated and Grilled to Perfection at Home with Arugula Pesto!
Hello, this is One-Michelin-Guide! Today’s dish is a luxurious home-cooked meal: Lamb Steak. We’re using the French rack cut for this recipe! This recipe guides you through creating a tender, flavorful lamb steak with a delightful herbaceous crust, perfect for any special occasion.
Ingredients- Fresh Lamb French Rack, 600g
- Arugula Pesto (store-bought or homemade)
- Butter, 1.5 Tbsp
- Fresh Rosemary sprigs, 2-3
- Salt (coarse or regular)
Cooking Instructions
Step 1
First, take the lamb French rack out of the refrigerator and let it sit at room temperature for about 30 minutes. This helps the meat cook evenly throughout.
Step 2
Generously spread the arugula pesto all over the surface of the lamb. The fragrant and slightly peppery notes of the pesto will create a fantastic harmony with the lamb. (For a simple arugula pesto recipe, please refer to this link: https://blog.naver.com/sang1종1/222084503356)
Step 3
Place the fresh rosemary sprigs on top of the pesto and sprinkle generously with salt to season. Rosemary not only helps to eliminate any gamey odor from the lamb but also adds a subtle, aromatic flavor.
Step 4
Wrap the seasoned lamb tightly with plastic wrap or cling film. Sealing it this way and refrigerating it for at least 30 minutes to up to a day will allow the flavors to meld and deepen for a richer taste. (In the photo recipe, it was aged for one day!)
Step 5
Take the aged lamb out of the refrigerator and unwrap it, ready for cooking.
Step 6
Heat a pan over medium-high heat and add 1.5 tablespoons of butter and 4 tablespoons of cooking oil. Allow the pan to get nice and hot, but be careful not to let the butter burn.
Step 7
Once the pan is hot, carefully place the lamb steaks onto it to begin searing. Here’s how to grill it perfectly:
1) Sear each side over high heat for about 30 seconds to create a flavorful crust and lock in juices.
2) Reduce the heat to medium and flip the lamb, cooking for another 30 seconds. Repeat this flipping process about 8 times. This technique ensures a beautifully browned exterior and a tender, juicy interior.
3) In the last 30 seconds to 1 minute of cooking, use a spoon to baste the lamb with the hot oil from the pan. This adds an extra layer of flavor and moisture.
Step 8
Remove the cooked lamb steak from the pan and transfer it to a plate. Let it rest for about 5 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and succulent steak.
Step 9
Garnish with your desired sides (e.g., fresh arugula, grilled vegetables) for a beautiful presentation. Your delicious homemade lamb steak is now ready to be enjoyed!
