• Home
  • About Me
  • Combi-Steamer 101
  • Tips & Tricks
  • Work with me
  • In-home cooking classes
  • Need help choosing your appliances or just got a new kitchen?
  • Appliance help-line!
Cookwise

Perfect rack of lamb

February 23, 2014 11:09 am / Leave a Comment / Trudy

Rack of lamb

As we know, roasting with a percentage of steam gives the most tender and juicy meat.  That is the beauty of a combi steam oven; the best appliance for perfect roasting!

You can adjust the percentage of radiant heat and steam to suit what type of dish you are cooking.  In this case, for roasting meat, 200°C plus 30% steam is adequate or you can use one of the automatic programs that you may have in your appliance.

Add some extra flavouring on the top or just mustard or garlic and rosemary and you will never cook a rack of lamb in a traditional oven again 🙂

This was the main course that I cooked for Jen’s in-home cooking class recently.  See the review from her of my class here.

Ingredients:

1-2 French-cut racks of lamb
Sea salt & pepper
1 tbsp. cumquat marmalade or quince paste dissolved in a little boiling water
1 large clove of garlic, crushed
2 tbsp. chopped fresh rosemary

Method:

  1. Season lamb and spread the cumquat marmalade or quince paste which has been mixed with the garlic on the back of the racks.
  2. Sprinkle with fresh rosemary and set aside to come to room temperature.
  3. If your combi has a filter over the fan make sure it is in place now.  Combi ovens do get dirty – see cleaning info here
  4. If you want to roast a few vegetables to serve with the lamb then cut them in small pieces, toss in a little olive oil and roast @ 200°C for 15 minutes to start in a solid stainless steel tray that has been lined with baking paper.
  5. Add the lamb if it will fit or place into another tray and change the function to cook on Combination mode @ 200°C + 30% steam for 18-20 minutes for a small to medium size racks.  If you have a probe then insert and set core temperature to 65C.  My combi doesn’t have a probe so don’t worry if yours doesn’t either.  My rack was just over 300g and I cooked it for 18 minutes.
  6. Remove from tray and wrap in foil.
  7. Rest for 10 minutes before slicing to serve.  It was perfect….

If you want to cook vegetables in the steam oven to serve with the lamb make sure you leave open the door to cool the appliance down before switching to the steam only mode.  There is plenty of time to cook perfect vegetables or make a little sauce while the meat is resting.  There is a little juice from the meat you can add into a sauce.

 

 

 

Share this:

  • Facebook
  • Twitter
  • LinkedIn
  • Pinterest
  • Email
  • Print
Posted in: Combi Steamer, Gluten free, Main Courses

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Navigation

← Previous Post
Next Post →
This unique blog is mostly a Steam Oven and Combi Steam Oven site. It will help you maximise the use of this fantastic appliance with all sorts of delicious recipes, tips and advice. I am regularly adding new posts so please re-visit regularly, book a Sydney in-home cooking class or subscribe below.

Recent Posts

  • Combi steamer roasting table
  • Salmon with pistachio crust on pearl barley salad
  • Best ever Christmas pudding
  • Spicy Red Lentil Soup
  • Website fixed :)

Latest Comments

  • Trudy on Combi steamer roasting table
  • Michelle on Combi steamer roasting table
  • Trudy on Best ever Christmas pudding
  • Jayne Black on Best ever Christmas pudding
  • DONALD CANT on Spicy Red Lentil Soup

Subscribe to Cookwise via Email

Please enter your email address to subscribe to this blog and receive notifications of new posts by email.

Previous Posts, sorted by category

© Copyright 2013 - Cookwise
Infinity Theme by DesignCoral / WordPress
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.