Elegant dinner
Rack of lamb
An elegant main course from a single pan
Lamb is not difficult – it is a matter of technique.
About the workshop
Most people avoid cooking lamb at home because premium cuts feel intimidating and drying them out is an expensive mistake. In fact a rack of lamb is one of the fastest and most impressive celebration dishes there is – once you know the technique.
This is a fast-moving, hands-on session where we take the myths apart. We show you how the K2 kitchen gets a proper crust on the outside while the meat stays pink and tender inside. No special equipment required: just the right heat, the right timing and a handful of chef’s habits.
What you will learn
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01
Choosing and prepping the meat
What to look for at the butcher, how to trim a rack, and why resting it at room temperature matters.
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02
The perfect crust
Heat, fat and timing – the three variables that decide whether you get caramelisation or grey meat.
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03
Core temperature and resting
Where rare turns into medium, and why slicing too early undoes all your work.
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04
Sides and sauce
A couple of simple accompaniments that support the lamb instead of competing with it.
Dates
A ticket is for one session, on the day you choose – not for all five. The same workshop runs every evening that week from Tuesday to Saturday; you decide which one to come to.
The dates below are provisional. We confirm the date when we confirm your booking.
- 24.11.–28.11.Tuesday–Saturday, daily Elegant dinnerprovisional 17:00 Pick a day 25.11.–28.11.Wednesday–Saturday, daily 26.11.–28.11.Thursday–Saturday, daily 27.11.–28.11.Friday–Saturday, daily 28.11.Saturday, 28 November
Booking
Choose a workshop and a date, leave your contact details, and we will confirm your place by email.
Sold out
This session is full. Leave your email and we will let you know if a place opens up or a new date is announced.
Frequently asked questions
Do I need cooking experience?
No. The whole point of the session is that cooking lamb is a technique you can learn in an afternoon.
How long does it take?
Four to five hours. We sit down and eat what we cooked at the end.
What if I do not like pink meat?
Tell the chef at the start. Hitting exactly the doneness you like is precisely what we practise.
Is there a couple ticket?
Yes, HUF 75,000 for two.
What should I bring?
Nothing. Ingredients, equipment and aprons are provided by K2.
