HERB-ROASTED LAMB
Celebrate with Ina Garten's easy Herb-Roasted Lamb recipe from Barefoot Contessa on Food Network. Fresh rosemary gives it flavor, while potatoes make it a meal.
Provided by Ina Garten
Categories main-dish
Time 2h20m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
- Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
- Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.
RACK OF LAMB
Steps:
- In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
- Preheat the oven to 450 degrees F.
- Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.
CROWN ROAST OF LAMB
The crown rib roast is one of the most festive and serviceable cuts of meat, beautifully proportioned and wieldy, with luscious, lean red meat at the chop end tapering off into rustic, fatty and crispy rib bits at the bone end, with a built-in handle to facilitate gnawing. Domestic lamb is more than suitable for crown roast and with its slightly firmer texture seems to stand up better on the plate than the incredibly supple lamb from Australia and New Zealand. The local lamb is also a good deal.
Provided by Matt Lee And Ted Lee
Categories dinner, project, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place a 9-by-13-inch roasting pan in oven, and heat oven to 425 degrees.
- Lay racks side by side on a cutting board so concave rib side faces up, with rib tips pointing up as well. With a sharp knife, make a short, shallow incision (not more than 1/8-inch deep) in the flesh between each rib bone. With butcher's needle and twine, stitch the racks together where they meet.
- Lift racks by rib tips to stand upright, and shape them by hand so that the ends come together to form a crown. With the needle and twine, stitch the racks together.
- Drizzle olive oil over the inside and the outside of the crown roast, and massage it onto lamb. Shower crown roast with salt and pepper. Mix garlic and rosemary and press it thoroughly onto inside and outside of crown. Wrap each exposed rib tip with aluminum foil.
- Place crown meat-side down on a flat rack in roasting pan, and roast 35 to 40 minutes for rare; let rest uncovered 10 minutes. Remove foil and place paper frills on rib tips.
CROWN ROAST OF LAMB
I saw this on Alton Brown's Good Eats Show and got really excited, as we are having a dinner soon with Crown Roast of Lamb. I have adapted it slightly for our tastes. Cooking time includes rest time.
Provided by Sweetiebarbara
Categories Short Grain Rice
Time 1h35m
Yield 16 rib chops, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- To french the racks of lamb:.
- Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones.
- Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone.
- Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown.
- Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast.
- Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound.
- Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes.
- While the meat is resting add the lemon juice, mustard and mint to the juices that accumulated in the Bundt pan while cooking.
- Stir to combine. Taste and adjust seasoning, as needed.
- Cut the string away from the roast and place rice in the center.
- Serve the warm sauce with the roast.
CROWN ROAST OF LAMB
Ask your butcher to shape the crown roast and tie it with string. This spectacular presentation of lamb ribs comes from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Lamb/Sheep
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cook mushrooms for ten minutes.
- Combine with next six ingredients; stuff the crown roast.
- Wrap bacon around rib ends to prevent charring and arrange a few slices across the top of the stuffing.
- Roast for 30 to 35 minutes per pound.
- Remove string and replace bacon from rib ends with paper frills.
- **Variations: Instead of stuffing, place crown upsided down in roasting pan (it won't be necessary to wrap rib ends as they won't char) and roast. Fill roasted crown with any of the following cooked vegetables: peas, carrots, whole cauliflower, mashed potatoes or any combination.
Nutrition Facts : Calories 213.9, Fat 9.6, SaturatedFat 5.3, Cholesterol 20.4, Sodium 325.3, Carbohydrate 26.7, Fiber 1.9, Sugar 2.6, Protein 5.2
BASIC CROWN ROAST OF LAMB
Provided by Molly O'Neill
Categories dinner, main course
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees. Place the roast crown-side down in a roasting pan. Bake for an hour. Turn the roast over and place on a serving platter. Decorate each rib bone with a paper cutlet frill, if desired (they are available at Zabar's, 2245 Broadway, at 80th Street, Manhattan). Serve immediately.
Nutrition Facts : @context http, Calories 53, UnsaturatedFat 2 grams, Fat 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 8 milligrams
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- Preheat oven to 450°F. Mix chopped rosemary, minced garlic, chopped oregano, salt and black pepper in small bowl. Place crown roasts of lamb, spaced apart, on large baking sheet. Brush lamb all over with olive oil. Rub herb mixture all over lamb. Cover bones loosely with sheet of foil. Roast lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare, about 20 minutes (or 130°F to 135°F for medium-rare, about 30 minutes; or 135°F to 140°F for medium, about 35 minutes).
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