Brining rack of lamb
I am making a crown rack of lamb tomorrow, and today to prep I plan on getting some of the trimming done. I went to a new butcher this time around and sadly they left the extra layer of fat on the meat side of the racks which I want to remove (i'm a bit angry considering I paid about $30 extra because of that layer of fat).
Anyways - I know lamb doesn't have a lot of extra moisture of intramuscular fat. So, it would seem like it is a natural candidate for wet or dry brining. However despite a ton of searching I can't find anything referencing brining racks or crown racks of lamb. I know the amount of actual meat on each bone isn't huge so I am concerned about over-brining or washing out the delicate flavor of the lamb.
So, is brining lamb not a thing? Is there a specific reason to brine or not to brine lamb?
Best Answer
Why do you want to brine it? First, there really is no such thing as dry brining. It is salting. When brining, however, only salt and water penetrates. The result is a moister end product, but, depending on how long you brine, it can also change the texture. Some people enjoy brined proteins, others don't. Brining can also be used as a crutch in potential over-cook situations (like turkey, which has parts that cook at different rates). I would not brine lamb rack. You are probably going to cook it rare, to medium rare anyway, so there is no chance of drying it out.
Pictures about "Brining rack of lamb"
Should you brine rack of lamb?
Do You Need to Dry-Brine a Rack of Lamb? Generally speaking, meat does better when it's dry-brined before cooking.How long should you brine a rack of lamb?
Dry brine in sea salt and Italian seasoning for at least 1 hour (up to 24). Dry brining is the same concept as marinating meat, but all you do is rub the meat with sea salt and any seasonings you like and refrigerate it (covered in plastic wrap) for as long as time allots. Even 15 minutes is better than no time at all!How long can you brine lamb for?
Brining your leg of lamb in salt water can help to ensure tenderness and that melt in your mouth texture. Brining can be effective when done for as little as one hour but can even be done for days before cooking.Can you wet brine a rack of lamb?
Wonderful moist and full of flavour. I found the perfect way to prepare a rack of lamb on the BBQ. Brining is the answer. This is for 1 rack of 8 ribs but you can simply add a second rack to the brine.Brined BBQ Rack of Lamb
More answers regarding brining rack of lamb
Answer 2
We always brine our lamb; tons of garlic, rosemary & lemon; in the normal 1/4c each kosher salt & brown sugar. I also add a couple T red wine vinegar. I like to remove a lot of the 'gamey' taste, so like to brine at least 5hrs; best 24hrs, for me.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Wayne Jackson, Trinity Kubassek, Anna Shevchuk, Ksenia Chernaya