Quote:
Originally Posted by Qmx323
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Hey Qmx323,
I don't know if this happened in your case, but purely speaking from experience, I find that if you cut off the layer of fat near the bone on your rack, the final product turns out alot better because you wouldnt have to deal with the chewy fat.
You could roast the rack with bits of fat in the pan and baste it through out the cooking process, that would bring a more intense lamb flavor without the chewy gristles.