MUSTARD CRUSTED RACK OF LAMB
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 1 rack of lamb, serving 2
Number Of Ingredients 20
Steps:
- Season rack of lamb well on all sides with salt and pepper. Heat a medium skillet over high heat and, when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on all sides, about 6 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.
- Preheat the oven to 450 degrees F.
- Using the back of a spoon, spread the mustard evenly over all sides of the lamb. Spread the minced garlic over the lamb in the same manner.
- In a small mixing bowl combine the breadcrumbs and grated cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture evenly all over the lamb, pressing so that the crumbs adhere to the meat.
- Place the rack of lamb on a baking sheet and bake for 12 to 15 minutes for medium-rare. Allow lamb to sit for 5 to 10 minutes before carving into chops to serve.
- Serve with some of the Fig Chutney, if desired.
- In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.
- Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)
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.
CRUSTED RACK OF LAMB
I got this recipe out of the September issue of BBC Good Food Magazine. I made it last night for a dinner party and it was delicious! I love the herby crust which went really well with the underlying flavor of the Dijon and honey. I served it with a potato gratin and steamed asparagus.
Provided by MarieRynr
Categories Lamb/Sheep
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 200*C/fan 180*C.
- Mix together the herbs, breadcrumbs and lemon zest and place on a plate.
- On a separate plate, mix together the mustard and honey.
- Place the racks of lamb in the mustard and honey, moving them around so theyre well covered, then roll in the herby breadcrumbs.
- Heat a frying pan, add a little olive oil and place the lamb in it to brown on all sides, sprinkle with salt and pepper, and then cook in the oven for 15 to 20 minutes or until cooked as you like it.
- Serve with Potato and Fennel Dauphinoise, some dressed rocket and a little salsa verde--.
Nutrition Facts : Calories 154.5, Fat 2, SaturatedFat 0.4, Sodium 291.7, Carbohydrate 29, Fiber 1.7, Sugar 5.2, Protein 4.9
MINT CRUSTED RACK OF LAMB
I love how the sweet, herbaceous crust works with the subtly gamey meat. Lamb is obviously a popular Easter menu option and this mint-crusted rack of lamb is perfect for the occasion.
Provided by Chef John
Categories Lamb Recipes
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Line a baking sheet with foil.
- Cook mint leaves in a pot of boiling water for about 10 seconds.
- Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
- Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
- Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
- Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
- Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
- Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
- Season each rack with salt and black pepper on all sides.
- Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
- Transfer lamb racks to the foil-lined baking sheet.
- Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
- Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.
Nutrition Facts : Calories 681.1 calories, Carbohydrate 20.2 g, Cholesterol 121.9 mg, Fat 52.9 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 18.4 g, Sodium 625.1 mg, Sugar 7 g
RACK OF LAMB WITH CHIVE CRUST
A rack of lamb always means guests for dinner for me. An elegant presentation, but not a lot of work.
Provided by evelynathens
Categories Lamb/Sheep
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Combine first 6 ingredients in a small bowl.
- A little water may be required if mixture is too dry.
- Season lamb lightly and press breadcrumb mixture firmly over fatty side of racks.
- Drizzle butter over crust.
- Place lamb racks, crust side up, in a baking dish.
- Bake for ¾- 1 hour.
- Allow meat to rest for 15 minutes before carving.
- Drain off all but 2 tblsps of juice in pan.
- For Sauce: Place roasting pan on top of stove and stir wine and water into juices.
- Bring to boil, stirring well.
- Boil until reduced by half.
- Stir in sugar and lemon juice. Remove from heat.
- Whisk in butter, one bit at a time to emulsify the sauce.
- Blend in mint jelly.
Nutrition Facts : Calories 392.6, Fat 35.2, SaturatedFat 22, Cholesterol 91.4, Sodium 347.4, Carbohydrate 16, Fiber 0.8, Sugar 5, Protein 2.3
TANGY HERB-CRUSTED RACK OF LAMB
DH and I found this to be an easy, tasty way to prepare rack of lamb. It is from Williams-Sonoma Kitchen. Prep time includes marinating time. I believe DH and I had to cook longer than 15 mins for medium-rare. We skipped the lemon wedges as it was just the two of us and we weren't concerned about presentation.
Provided by Dr. Jenny
Categories Lamb/Sheep
Time 1h37m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, stir together the lemon zest, garlic, rosemary, thyme, and 1/4 cup olive oil. Spread the mixture evenly over the racks of lamb. Cover and refrigerate at least 1 hour or up to overnight.
- Preheat oven to 400°F.
- Season the racks of lamb with salt and pepper. In a large ovenproof saute pan over medium-high heat, warm 2 Tb olive oil. Add the lamb and cook until browned on both sides, about 7 minutes total.
- Transfer the pan to the oven and cook until the lamb is well browned and an instant-read thermometer inserted into the thickest part of the racks, away from the bone, registers 130F for medium-rare, about 15 minutes, or until done to your liking.
- Transfer the racks to a cutting board and let rest for 5 minutes. Carve into individual chops and serve the lemon wedges alongside.
Nutrition Facts : Calories 200, Fat 20.6, SaturatedFat 2.9, Sodium 3.5, Carbohydrate 8, Fiber 3.4, Sugar 0.1, Protein 1
CILANTRO CRUSTED RACK OF LAMB
Please be aware of the walnut ingredient; anyone with nut-allergies should eliminate this ingredient from the recipe. Lamb is one of my favourite meats to prepare. More lamb recipes are forthcoming. A good friend from Calgary emailed this recipe to me in 1999. (Source: Cold Weather Cooking, Sara Leah Chase) It is a keeper. Serve with Mint Salsa Verde - recipe also included in this post (Source: Nantucket Open House Cookbook, Sara Leah Chase)
Provided by TOOLBELT DIVA
Categories Sauces
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat Oven to 450 degrees F.
- Place the garlic, walnuts and cilantro in food processor and process to a coarse paste.
- Add lemon juice, olive oil and parmesan.
- Process until smooth.
- Season with cayenne salt and ground pepper.
- Coat the lamb racks generously on both sides with the cilantro pesto (if there is extra pesto, save it to serve with the cooked lamb).
- Place the lamb racks meat side down, in a shallow roasting pan.
- Roast 15-20 minutes, uncovered, for medium-rare meat.
- Let the lamb rest for5-10 minutes before carving.
- Using a sharp carving knife, cut the racks between the bones, into chops.
- Serve 3-4 chops per person.
- SALSA VERDE.
- Place parsley, scallions and mint in food processor fitted with the steel blade Process to make a smooth green paste.
- Add the anchovies, garlic and lemon juice and process again until smooth.
- With the machine running, pour the oil in a steady stream through the feed tube.
- This makes a glistening green sauce.
- Transfer the sauce to a bowl and stir in the eggs and capers.
- Season to taste with salt and pepper.
- Store in refrigerator, but let warm to room temperature before serving.
- Recipe is sufficient for 10-20 guests (at a barbeque for instance), but you can halve it easily for smaller dinner party.
Nutrition Facts : Calories 840.5, Fat 84.2, SaturatedFat 13.4, Cholesterol 120.4, Sodium 534.4, Carbohydrate 13.5, Fiber 4.1, Sugar 2.6, Protein 14.1
SESAME CRUSTED RACK OF LAMB
Make and share this Sesame Crusted Rack of Lamb recipe from Food.com.
Provided by JustJanS
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 220c. Line a roasting pan with foil.
- To make the glaze, place mint jelly in a small saucepan over a low heat until softened and warmed through. Add mustard and sesame seeds; mix well.
- To make the crust, place the breadcrumbs and sesame seeds in a medium bowl and mix well.
- Brush tops of racks with half the glaze. Dip glazed tops into crust mixture, rolling to coat well. Press the crumbs on firmly with your finger tips.
- Place on a rack in the prepared roasting pan, crumbed tops up.
- Bake for 20 minutes for rare lamb, 25 minutes for medium and 30 minutes for well done. Brush with the remaining glaze halfway through cooking time.
- Remove from oven and allow to stand for 5 minutes before serving garnished with the mint sprigs.
Nutrition Facts : Calories 178.2, Fat 4.7, SaturatedFat 0.7, Sodium 51.9, Carbohydrate 34.3, Fiber 1.6, Sugar 21.8, Protein 2.1
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