ROASTED RACK OF LAMB
I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.
Provided by JENNINE1980
Categories Meat and Poultry Recipes Lamb
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
- In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
- Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
- Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
Nutrition Facts : Calories 481.4 calories, Carbohydrate 5.6 g, Cholesterol 94.1 mg, Fat 40.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 13.4 g, Sodium 1368.8 mg, Sugar 0.3 g
RACK OF LAMB WITH MUSTARD AND HERBS
My daughter served this for a dinner party recently, and we all really liked it, so I asked her for the recipe. She said she got if from her one of her Williams-Sonoma cookbooks, though I don't know which one. But I think this recipe produces a wonderfully flavorful rack of lamb that we all enjoyed. I hope you do, too.
Provided by Northwestgal
Categories < 60 Mins
Time 55m
Yield 2 racks of lamb, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Season lamb with salt and pepper.
- Heat oil in sauté pan over medium-high heat. Sear lamb, one rack at a time. Using tongs, hold each rack upright; sear ends, about 20 seconds each. Rack should look golden. Transfer racks to 13x9-inch baking dish.
- In a bowl, stir together bread crumbs, garlic, thyme, rosemary, butter, and a pinch of salt; mix well.
- Brush seared lamb with a thin layer of mustard. Sprinkle bread crumbs over surface of lamb, pressing so it adheres well.
- Roast lamb at 400° until a thermometer reads 120° (about 20 minutes for rare, 25 minutes for medium-rare).
- Before slicing, let lamb rest on cutting board 10 minutes to allow juices to redistribute.
BREADED RACK OF LAMB
"This recipe is so easy and quick to prepare," notes Lorene Whittingham of Denver, Colorado. "We have lamb often on Saturday nights for dinner along with double-baked potatoes, tossed salad and a vegetable."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the lamb on a greased rack in a greased roasting pan; rub with garlic, salt and pepper. Bake, uncovered, at 375° for 20 minutes., In a small bowl, combine the bread crumbs, butter, parsley and thyme. Press onto the meat. , Bake 20-30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 441 calories, Fat 29g fat (15g saturated fat), Cholesterol 112mg cholesterol, Sodium 530mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.
PANKO-CRUSTED RACK OF LAMB
Steps:
- Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
- In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
- Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat-side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
- Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.
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.
GARLIC HERB CRUSTED ROAST RACK OF LAMB RECIPE BY TASTY
Here's what you need: rack of lamb, salt, pepper, olive oil, garlic, breadcrumb, fresh flat-leaf parsley, fresh rosemary, grated parmesan cheese, whole grain dijon mustard
Provided by Kiano Moju
Categories Dinner
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F (200°C).
- Season lamb generously with salt and pepper.
- Heat a cast iron over medium high heat.
- To the hot pan, add in 4 tablespoons of the the olive oil, along with the lamb and garlic. Sear all sides of the lamb until browned, about 3-4 minutes. Remove browned lamb, and place cooked lamb onto a baking sheet.
- Remove garlic and add to food processor with along with the breadcrumbs, parsley, parmesan, rosemary, and 1 tablespoon of olive oil. Pulse until combined. Pour onto a large plate.
- Brush the top and sides of the lamb with mustard.
- Coat the top and sides of the lamb with the breadcrumb mixture and roast in oven for 20-25 minutes.
- Allow to rest before slicing.
- Enjoy!
Nutrition Facts : Calories 517 calories, Carbohydrate 13 grams, Fat 34 grams, Fiber 0 grams, Protein 36 grams, Sugar 1 gram
PARMESAN-CRUSTED RACK OF LAMB
Impressive in size, color and flavor, this take on an old Escoffier recipe brings salt-crunchiness to the exterior of sweet, roasted lamb. Served with Macaroni Milanaise, it makes for a show-off, dinner-party meal of little compare. (Tell no one how easy it is to pull off.)
Provided by Sam Sifton
Time 1h45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450. Put a large frying pan over high heat until very hot. Rub lamb with 1 tablespoon of the oil, season aggressively with salt and pepper and then sear the meat in the pan until it is golden brown all over, approximately 4 minutes a side. Place on a rimmed baking sheet, and let rest for 20 or 30 minutes, until cool.
- In a bowl, combine the bread crumbs, cheese and parsley. Rub the cooled-off lamb with the remaining olive oil, then pat the seasoned bread crumbs all over the meat in an even layer.
- Put the lamb back on the baking sheet, and roast until a thermometer inserted into the thickest part of the meat registers 120 degrees, approximately 20 to 30 minutes. (Tent the lamb with foil if the crust threatens to get too dark at the end.) Remove the lamb from the oven, and allow to stand, covered loosely in foil, for 10 minutes or so. (The internal temperature will rise to 125 degrees, or medium-rare, while the lamb sits.) Carve into chops, and serve on a warmed platter.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 19 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 7 grams, Sodium 213 milligrams, Sugar 1 gram
MUSTARD AND HERB CRUSTED RACK OF LAMB
Categories Herb Lamb Mustard Roast Easter Oscars Dinner Meat Rack of Lamb Fall Winter Anniversary Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.
- Put oven rack in middle position and preheat to 400°F.
- Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.
- Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.
- Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.
HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE
Show off your cooking skills with this restaurant-style cut of lamb served on a butter bean mash
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the breadcrumbs, herbs, zest and Parmesan into a food processor with 1 tbsp of the oil and some seasoning. Blitz until everything is finely chopped.
- Heat the remaining oil in an ovenproof frying pan. Season the lamb, then brown it well on all sides and turn off the heat. Turn the racks so that they are fat-side up, and brush liberally with the mustard (Step 1, above). Pack over the herb crust (Step 2), drizzle with a bit more oil, and roast for 25 mins until the crust is golden and the lamb is cooked - this will produce lamb that is pink in the middle but cooked all the way through. If you like your lamb rarer, roast for only 20 mins; if you like it more done, give it 5 mins more. Put the lamb on a board to rest.
- While the lamb is cooking, blitz the beans with the garlic, anchovies, rosemary, lemon juice, some seasoning and 7 tbsp olive oil (or enough to make it a smooth purée. Tip into a saucepan to gently heat.
- Wilt the spinach in the remaining olive oil in another frying pan. Once the lamb has rested, carefully carve it into chops (Step 3), trying to keep the crust intact. Divide the warm bean purée between 4 plates, add a small mound of spinach, then arrange 3 lamb chops on top of each portion. Sprinkle with stray crumbs and drizzle with a little olive oil.
Nutrition Facts : Calories 709 calories, Fat 49 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.2 milligram of sodium
RACK OF LAMB
I made this for dinner last night and it was awesome. The baked breadcrumb topping mixture is to die for! Recipe found on the internet.
Provided by Marie
Categories Lamb/Sheep
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Sear rack of lamb all over in skillet that can be used in the oven.
- With food processor running, drop shallot and garlic into top tube and process until finely minced.
- Add parsley and process until finely chopped.
- Add pieces of fresh bread (about one slice) and process to fine crumbs.
- Remove from processor to a bowl and mix in melted butter.
- Pat bread crumb mixture onto top of rack of lamb.
- Roast at 450° for 15 to 20 minutes.
- If crumbs brown too quickly, turn oven down to 425°.
- Test with oven thermometer until done to your liking (My preference is to serve these medium with interior temperature to 160).
Nutrition Facts : Calories 307, Fat 30.3, SaturatedFat 15.6, Cholesterol 61, Sodium 269.1, Carbohydrate 8.7, Fiber 0.4, Sugar 0.6, Protein 1.6
PASTRY-WRAPPED LAMB RACK
Nicely seasoned morel and oyster mushrooms flavor this lamb rack wrapped in puff pastry, it pairs well with a great summer day!
Provided by Chefbendiaz
Categories Meat and Poultry Recipes Lamb
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Heat the olive oil in a skillet over medium-high heat. Stir in the minced shallot, morel and oyster mushrooms; cook until the mushrooms have lightly browned, and are soft. Pour in the white wine, and cook until evaporated. Scrape the mushrooms onto a plate, and set aside to cool. Meanwhile, stir together the cumin, paprika, oregano, brown sugar, garlic powder, parsley flakes, pepper, and salt in a bowl. Coat the lamb rack with the spice mixture and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly grease.
- Spread the mushroom mixture evenly over one side of the puff pastry. Cut a slit 2 inches away from one edge of the puff pastry for each bone on the lamb rack. Carefully poke the bones through the slits and wrap the pastry around the lamb rack, pressing the edges of the pastry together to seal. Place onto the prepared baking sheet and brush with the beaten egg yolk. Refrigerate the lamb for 10 minutes before baking.
- Bake the lamb in the preheated oven until the pastry has puffed and turned golden-brown, about 15 minutes. Remove, and let rest for 5 minutes before slicing. While the lamb is resting, bring the demi-glace to a simmer in a small saucepan. Whisk in the butter until dissolved. Drizzle the demi-glace over the sliced lamb chops, and sprinkle with chopped fresh parsley to garnish.
Nutrition Facts : Calories 945.9 calories, Carbohydrate 47.9 g, Cholesterol 211.8 mg, Fat 63.9 g, Fiber 2.2 g, Protein 42.1 g, SaturatedFat 22.2 g, Sodium 2314 mg, Sugar 8.1 g
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