ingredient vs cook

lambrack04

The small supermarket had rack of lamb, buy 2 packets at 30% off. We don’t have room in the freezers for 2 packets so today’s lunch was rack of lamb #firstworldproblems.

From start to finish, 45mins. I seasoned with s&p and rosemary, browned in a pan then put in 180ºC oven for around 15mins. I almost overcooked them because I put the rested chops back in the oven (now off) to keep warm but luckily they were still pink inside. Making rack of lamb is straightforward for me, I consider it an easy staple. Occasionally I undercook or overcook slightly but I’ve always been happy with the results. Mostly, the lamb we get are frozen and from new zealand. I’ve also tried australian, welsh and scottish with good results.

It occurred to me that it may not be as simple to make for other people. How hard is it to ruin lamb? How hard is it to ruin good ingredients?

Which comes first, the ingredients or the cook. Difficult to answer. A good cook can make the most of poor quality ingredients: beef stew instead of steak, using vegetables wisely. But give a perfect wagyu to a cook who only knows how to boil meat or grill steak until well done and the meal is ruined.

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