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How to get a good render on the fat in my rack of lamb?
I have tried twice now to render down the fat in my rack of lamb nicely, but have failed both times. In particular, the fat that runs through the chop (not the fat cap) is what I’m struggling with rendering. The meat still comes out lovely pink and soft, but the fat isn’t quite right. The first time I just tried searing it in a hot pan which didn’t yield great results, and the second time I warmed the pan, took it off the heat, put the lamb in and then reintroduced it to the heat. I don’t know what happened but I think the results were even worse than last time. Does anyone have a technique suggestion for properly rendering down the fat in my rack of lamb? submitted by /u/Puzzleheaded-Bit1377
