I'm an inveterate ripper out of recipes and today I had decided to do a recipe I had in my pile for rack of lamb with a pesto crust. I thought the cooking time of 12 to 15 minutes looked a bit short and, sure enough, when I got it out of the oven decided that it looked under cooked and put it back. We got fed up (and slightly tipsy!) and after another 15 minutes took it out. It was mostly raw!!
I think I would of been suspicious of a 15 minute time for a rack of lamb and maybe would of googled the timings. I'm not surprised it was raw someone must of got their timings wrong when the recipe was written/printed..how annoying I hope it finally was cooked enough to eat.
I think it is the modern trend to serve up undercooked meat. I always cook longer than a recipe says and if in doubt I google other recipes and compare. We like well done meat and worry about eating out.
I have only cooked ones I got from M&S in fact I did one from their Valentine's Dine in for £20 and it had specific cooking times but of course I can't remember, 25 mins rings a bell. It had 7 "cutlets".
Yes, this is the time stated in quite a few rack of lamb recipes. I'd trust your instincts and go with what you feel.
I saw a recipe last week where the mince for a cottage pie was only cooked for 5 minutes. While that might be just enough time to 'cook' it, it's not long enough to let the meat 'relax' and release it's juices. No wonder the recipe had all sorts of garbage extras added to try and add flavour.
I think when it is what is called French trimmed ie all the fat removed then it needs to be shorter cooking otherwise it will be dry and the French do love things wriggling on the plate. If it's got a decent layer of fat then I do it at 30 to40 min as the fat crisps well and keeps the meat moist .does anyone remember the complicated crown of lamb with stuffing in the centre? Dinner parties of the 70s!
Crown of lamb - what a faff and with the little frilly paper caps on the ends of the bones. Can't remember the proper name for them or even if there is a proper name. They did taste nice though - the chops that is!
By the way ref the original post, just remembered you are supposed to sear the rack of lamb first before putting in a preheated oven.
GS and I made Paul Holywood's Ultimate Carrot Cake thinking that any recipe from the Grandmaster would be reliable. The cake was fine but the cream cheese topping was really runny. Had to consult Mumsnet for a solution which involved incorporating a vast quantity of cornflour to stiffen it up. Disappointing Paul!
kitty Would agree with that, I've never done one with a pesto crust. Have to say lashings of mint jelly or mint sauce and gravy is more my style. Hope it was nice in the end anyway and not just lost in a tipsy haze.
oldgoat did you by any chance use low fat cream cheese? Not quite the same thing but I have a Mary Berry lemon cake recipe where the frosting has to be made with full fat marscapone to work. I think the fat+ citric juice provides the thickening effect.
kitty the recipe sounds lovely (provided the lamb is cooked to at least 'pink') - could you post the recipe please? I'm a hoarder of recipes too. I have a cupboard full of old recipe books that I can't bear to throw away, the entire Cordon Bleu magazine series that was probably published in the 70's, a large file of recipes that I've tried and liked (many with the name of the recipe donor) and another large file of recipes Waiting To Be Tried Out. If you post the recipe I'll be able to file it as 'KittyLester's Lamb with a Pesto Crust'
Its my husbands favourite dish rack of lamb, I get a rack of about 7 cutlets score the fat sear it all over not forgetting the ends I do it in oven proof frying pan, paint the scored fat with French mustard put herb crust on and pop it in a hot oven 200 degrees for about 25 minutes pink in the middle but not raw
Some of Sainsbury's joints say "this joint will cook in --- minutes". I always find they need longer, like the pork I had yesterday. It said 1hr 20m but when I carved it the middle didn't look quite done. Resorted to shoving it the microwave for another five minutes. I expect it is all to do with the variation of oven temperatures. I tend to do a bit lower heat for longer so that I don't cremate it!!