Roast the perfect rack of lamb for your holiday dinner party

When it comes to entertaining, choosing the right main course can be hard. Picky eaters, friends of friends and sometimes in-laws can add to the angst of creating the perfect meal.

I’m here to tell you to stop fretting. Don’t worry about what guests will think or not eat for that matter. Presentation, hard work and a few good choices can lead to success at the dinner table.

If entertaining guests of the unknown, my suggestion is to stay away from fish as a main course. Not everyone is a fish-eater and I find those scrunched-up faces among guests to be somewhat disappointing.

A pro at cooking chicken, you say? Let’s try something different. Most people eat chicken and if they do, they probably had it yesterday.

So that leaves us with beef, lamb or pork. Beef or lamb is always a hit with guests. Just like there are those that don’t eat pork, there are those out there that don’t eat red meat, but they are actually pretty few and far between. Hence why these are my top three choices in meat when it comes to entertaining.

OK, I know your thinking there is no way you would ever be caught cooking up some lamb chops or beef tenderloin with guests on their way. Have I ever let you down? This has got to be one of the simplest things to make for a crowd. You can even have it prepped and ready for the oven for when guests arrive. No big deal.

The key to success here is your handy-dandy meat thermometer. Checking the temperature properly when it comes to cooking meat is the way to impress your guests. If you are cooking beef or lamb, a medium – medium-rare temperature will give you the best of both worlds, pink in the middle and well done on the ends. Cooking the beef or lamb to 130-135 degrees and allowing the meat to rest for about 10 minutes is the best way to achieve a medium-rare temperature.

The proper use of your meat thermometer can make or break you. Get to know your thermometer well. If it has a dimple be sure the dimple is inserted into the middle of the meat. That will give you a true temperature.

Also knowing that your thermometer is working properly can be reassuring as well. An easy way to calibrate your thermometer is to place it in a glass of ice water. After one minute, the thermometer should read between 30 and 34 degrees Fahrenheit. If your thermometer is not adjustable and doesn’t come to the proper temperature in the ice water you should remove from use in the kitchen.

Always remember to serve hearty vegetables and a favorite starch along with your main-course meat, this way any non-meat eaters won’t leave hungry. Hands down, I always go with roasted red potatoes. The oven is usually set high for meat roasting so why not throw the potatoes in, too?

Here is a recipe I use for a rack of lamb. It can be used for beef, pork or even chicken; the cooking time and temperature will just vary. The sauce is simple, easy and to the point, highlighting your main-course meat and giving everyone’s taste buds a happy hello.

Rosemary Dijon-Crusted Rack of Lamb

Serves 3-4

Ingredients:
1 frenched lamb rib rack (7-8 ribs)
2 Tablespoons olive oil
4 cloves of garlic
2-3 Tablespoons Dijon mustard
1 cup Panko bread crumbs
2-3 sprigs of fresh rosemary
Salt & Pepper

• Remove the lamb from the refrigerator about 1 hour before cooking so that it comes to room temperature for even cooking. Heat the oven to 450 degrees.
• The rack of lamb usually has a thick piece covering the loin of the meat. Remove and discard. Remove any thick pieces of fat from the rack and discard. Some fat is ok.
• Heat a medium sauce pan to medium high heat. Season the meat with salt and pepper on both sides. Add the oil to the pan and allow to come to temperature. Sear the meat by placing it in the hot pan for about 2 minutes. The meat should sizzle and become golden brown. Repeat on the other side.
• Remove the meat from the pan and allow to cool on a baking sheet. While the meat cools down chop up the garlic and rosemary. Mix the garlic and rosemary with the breadcrumbs on a plate. Smear the Dijon mustard on both side of the meat. Roll the meat in the breadcrumb mixture being sure to evenly coat the meat on both sides and the ends. Place on a baking sheet.
• Bake for 15 minutes at 450 degrees. Check temperature in the thickest part of the meat. 125 degrees for rare, 135 degrees for medium rare and 140-145 degrees for medium rare. Remove from the oven and cover with foil. Let rest for a good 10 minutes before cutting.
• Cut the lamb chops away from the rack by slicing in-between the bones. Serve 2-3 chops per person.

Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.

Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.

Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.

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