Rack of lamb

Category: Culinary recipes
Kitchen: italian
Rack of lamb

Ingredients

lamb 2 Kg
chicken fillet 120 g
Bulgarian pepper 1 PC
bulb onions 1 PC
zucchini (zucchini) 1 PC
chicken egg 1 PC
cream 10-20% 80 ml
olive oil 2 tbsp. l
salt pepper taste
Dough for the "braid":
flour 500 g
butter 80 g
chicken yolks 3 pcs
sugar 30 g
milk 250 ml
dry yeast 12 g
thyme, marjoram taste
parsley 2 twigs

Cooking method

  • The name "Rack" of the lamb, according to legend, dates back to the times of the Roman Empire. In military strategy, there is such an arrangement of the "Kara" troops, in which the soldiers stand shoulder to shoulder and their bayonets, like ribs in this recipe, are directed upwards. A loaf of bread dough with herbs is baked around the lamb, which gives the dish an even more solemn look.
  • Cooking it is not so difficult, the main thing is to do it right step by step.
  • Rack of lambWe carefully process the ribs of the square - we clean them from the skin, films. The work is painstaking and it would be nice to be done by a familiar butcher.
  • [/ td] [/ tr] [/ table]
  • Rack of lambWe lower the films removed from the ribs and turn them inward, making incisions between the ribs.
  • Rack of lambWe connect the extreme edges with a culinary thread, in the form of a crown. It is good to use two pieces of square. The lower part of the square can also be tied. We leave the bottom free.
  • Rack of lambWhile we are dealing with meat, the bread maker prepares the dough on the Dough mode of the same name.
  • Rack of lambAfter kneading the dough with all the additional ingredients, put it in a warm place for 2 hours for another proofing, until the volume doubles.
  • Rack of lambWhile the dough rises again, prepare the filling. To do this, fry the diced onion, pepper and zucchini in olive oil.
  • Rack of lambBeat the chicken breast pieces in a blender and add the frothed chicken protein and cream to the whipped mass.
  • Rack of lambAdd finely chopped parsley to the fried vegetables and combine with minced chicken.
  • Rack of lambWe put the filling inside the square.
  • Rack of lambTime to weave a "braid" from the dough. We knead the dough, divide it into 3 equal parts and make strands of them - they should be equal along the circumference of the "crown" itself. Cover the product with a cloth and give it 30 minutes to rise.
  • PICTUREWe put a braid around the rack of lamb. We fasten the edges of the braid tightly, grease the surface of the braid with yolk and bake from 40 minutes to 60 at a temperature of 200 * C. We check the dough for readiness with a skewer. If individual parts start to burn, cover them with foil.
  • Rack of lambDecorate the finished dish with herbs, cherry tomatoes, pepper and serve.

The dish is designed for

6-8 servings

Time for preparing:

2.5 hours

Cooking program:

oven

Note

Break off a piece of bread "braid", cut off a portion of lamb and serve with a small amount of chicken and vegetables filling.

gala10
Marinochka, a gorgeous dish! Thank you!
In The Forsyte Saga, a rack of lamb was served, but I had no idea what it was like. Thanks for the science!
MariS
Galina, Thank you! There, it seems, was not in the test. There are many options for a square - this is just one of them.
gala10
Quote: MariS
There, it seems, was not in the test.
They don't tell you how to cook it. There is nothing but the name of the dish.
mirtatvik
Quote: gala10

Marinochka, a gorgeous dish! Thank you!
In The Forsyte Saga, a rack of lamb was served, but I had no idea what it was like. Thanks for the science!
As far as I remember, they called him "the saddle of the lamb". The signature dish of every self-respecting Forsythe))) Looks very appetizing)))
lettohka ttt
Marinochka! Gorgeous photo, recipe, and serve !!!! Thank you mmmmm Masterpiece !!!!
Irgata
lamb saddle - spine with meat and short ribs

Rack of lamb


rack of lamb - ribs with meat

Rack of lamb



Zhannptica
Marina, luxurious !!!
MariS
mirtatvik, Tatyana, lettohka ttt, Natasha,Irsha, Irina,Zhannptica, Jeanne, thank you for stopping by at the mutton and thank you for the praise.
Song
Oh, what a gorgeous dish ... Thank you, MariS... Impressed.
Tumanchik
Marinamy sun
Wonderful recipe! Festive decoration! And in general, you are just SUPER!
MariS
Song*, Tumanchik, Irisha, thanks! I'm glad I liked the dishes. The lamb turns out to be very juicy, and the filling and bread - everything matches.
Merri
MariS, Marinochka, thank you for the rack of lamb, I have also long been interested in what part of the lamb it is made from. For some reason, I always imagined the lumbar part, confusing it with the saddle of a lamb. We must not forget the classics.
Marina, happy new year to you!
MariS
Irisha, very glad to hear you! : a-kiss: Thank you for your congratulations, accept mine too - happy new year, happy new! The rack, as far as I know, is part of the collar (the best part of the lamb!).
The most delicate meat, I highly recommend it.
ang-kay
Marina, how long you were gone. Thanks for the deliciousness)
MariS


Added on Tuesday 03 Jan 2017 07:17 PM

Quote: ang-kay
how long have you been gone

Angelaseems like forever! Glad to you very much, and thank you for the praise. I haven't looked at all of your works - you are very successful, well done!
Rada-dms
A very original square, and the performance is simply above all praise! Thank you, Marinochka!
MariS
Olya, thank you very much for the warm welcome of the dish! On account of my performance - it is said very loudly.
I cooked for the first time ... it turned out not as masterly as with professionals, but we learn all the time - what are our years ?!

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