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12 March 2007 @ 10:34 pm
roasted rack of lamb  
so i roasted a rack of lamb today, after marinating it overnight. :)

the bad thing about working with an oven you're not familiar with is, the temperature may not be what it seems. so doc's oven was probably too hot, 200 degrees celsius was probably really 220-250 degrees celsius, and the lamb got over-done. :s that was a little disappointing but luckily doc says it didn't turn out too tough. it was just kinda well-done, thanks to my habit of roasting things fully covered in foil.

but lamb should never be well-done! sigh.

the vegetables turned out really yummy though. i chopped pumpkin slices, one sweet potato, a handful of baby potatoes and peeled a bulb of garlic... covered them in canola oil, then tossed them with rosemary and salt. a few bits of butter were placed strategically around the top so they would melt down through different parts of the tray. because of temperature problems, i don't know what the temperature i roasted them at was, but it was between 150 degrees to 220 degrees, for about 40 minutes. :p

for those curious to know, marinade was a mixture of honey, teriyaki marinade (watery type, not paste-type), lots of chopped garlic, juice of two lemons, rosemary and flour. proportions to taste. :)

feelin': fullfull
.that girl.: cookinggirlwhowaits on March 12th, 2007 12:17 pm (UTC)
It still looks yummy :)
JV: owldrag0nette on March 12th, 2007 01:58 pm (UTC)
thanks babe. :) i know it could have been better!
WickedWeedwickedweed on March 13th, 2007 02:48 am (UTC)
so what's the trick? high heat over a short period so that the outside is charred and the inside is medium? how how? i always wanted to try...
JV: leaf116drag0nette on March 13th, 2007 02:57 am (UTC)
200 degrees celsius for about half an hour! and don't use the fanforce option if your oven has that - that is too hot.

good luck! :)
(Anonymous) on March 13th, 2007 06:42 am (UTC)
looks like a helluva lot of effort, babe. well done. looks delish. cooking with an oven is so funnnn....

JV: summerdrag0nette on March 13th, 2007 11:27 am (UTC)
welcome to my livejournal, babe! :D
vanessafridavanessafrida on March 13th, 2007 12:58 pm (UTC)
hey did you sear the lamb before popping it in?
JV: japogothdrag0nette on March 13th, 2007 01:18 pm (UTC)
nope! should i have?
vanessafridavanessafrida on March 14th, 2007 01:32 am (UTC)
oh yes for sure, it keeps the lamb moist, and it will help cook it faster (inside)
JV: japogothdrag0nette on March 14th, 2007 02:08 am (UTC)
oooh... thanks for the tip, babe! :)