Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Let the dish rest for a few minutes after cooking to allow the flavors to meld together.
Cooking Tips
Let the roast rest at room temperature for 30 minutes before cooking — this ensures even cooking from edge to center. Use a meat thermometer for precise doneness. Rest the roast for 15 minutes after cooking before carving. Tent loosely with foil to keep warm while the juices redistribute.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Rosemary Crusted Roast Rack of Lamb
Rosemary Crusted Roast Rack of Lamb — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Rub salt and ground black pepper all over the lamb. Let it stay for at least 12 minutes.
- Meanwhile preheat oven to 450F
- Combine Panko bread crumbs, Rosemary, garlic, and olive oil in a bowl. Mix well. Rub the mixture all over the rack of lamb. Arrange on a baking tray and roast for 18 minutes.
- Remove from the oven. Let it cool down for 8 to 12 minutes.
- Slice the lamb between each bones.
- Serve.
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Pro Tips & Troubleshooting
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Let the dish rest for a few minutes after cooking to allow the flavors to meld together.
Cooking Tips
Rest the roast for 15 minutes after cooking before carving. Tent loosely with foil to keep warm while the juices redistribute.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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