Virtual Butchery Fundamentals – Lamb

Tuesday, March 11th, 2025 3:00 pm to 4:00 pm, MST

Unlock the secrets of lamb butchery in this comprehensive class. This class will guide you through the process of selecting and cleaning cuts, such as the shoulder, loin, rack, and leg. Understand the unique flavor profiles and cooking techniques best suited for each cut and gain confidence in preparing lamb dishes that will impress your family and friends. We'll also discuss the importance of sourcing quality lamb and how to properly handle and store it. Use your Wolf ovens and cooktops to create perfectly cooked lamb dishes that highlight the meat's rich flavors.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Slow Roast Sear Rack of Lamb

by: Chef Ed Richardson

Compatible Wolf Appliances:

YIELDS
2-3
Servings
Prep Time
15
minutes
Cook Time
1 1/2
hours

Modes

Slow Roast

Rack Position

Enamel Pan
Position - 2

Ingredients

  • 1 rack of lamb

  • 2 Tablespoons Dijon mustard

  • 1 Tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 Tablespoon fresh parsley, chopped

  • 1 Tablespoon fresh rosemary, chopped

  • ½ cup breadcrumbs

  • 1 teaspoon salt

  • ½ teaspoon black pepper

Instructions

Prepare the Coating

In a bowl, mix the breadcrumbs, garlic, parsley,and rosemary until well combined.

Season the Lamb

Generously season the rack of lamb with salt and pepper.

Coat the Lamb

Brush the top of the lamb with Dijon mustard, then evenly coat it with the herb-breadcrumb mixture, pressing gently to adhere.

Insert the Probe

Insert the temperature probe into the side of the lamb rack, ensuring the tip is fully embedded in the thickest part of the meat.

Set Up the Oven

Place the lamb on a roasting rack and position it on rack level 2 in the Wolf Convection Steam Oven.

On the oven screen, navigate to Slow Roast Mode, then Other (do not select “Lamb”). Select slow roast sear and hit set.

Set the target temperature to 135°F and the cooking duration to 1 hour and 30 minutes.

Serve

Once the lamb has finished cooking, remove it from the oven. Slice into one- or two-bone chops and serve.

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Chef Ed Richardson

Chef Ed Richardson

St. Louis, Missouri

Chef Ed began his career in the culinary arts over a decade ago. Classically trained in St. Louis, he spent years developing his bright and artistic style at a St. Louis Platinum Club . His experience includes his time as a sushi chef and the planning and execution of private in-home culinary experiences. His passion for the culinary arts and remarkable work ethic result in the ability to amaze people with his uniqueness and creativity.

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