Cilantro Crusted Rack Of Lamb Food

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.

SPICE-CRUSTED RACK OF LAMB

Steps:

• Blend all spices to powder in grinder or mill. Transfer spice rub to small bowl.
• Heat oil in heavy large pot over medium-high heat. Add bones; saut&é until brown, about 10 minutes. Add celery, onion, garlic, ginger and bay leaves. Reduce heat to medium; saut&é until celery is tender, about 5 minutes. Mix in tomatoes and 2 tablespoons spice rub; stir 2 minutes. Add broth, wine and mint. Bring to boil. Reduce heat to medium-low; cover and simmer 1§ hours. Strain into medium saucepan, pressing hard on solids in sieve. Spoon fat off top of broth; reserve fat for use with lamb. Boil broth until reduced to 1§ cups, about 25 minutes. Season sauce to taste with salt and pepper; set aside.
• Brush each lamb rack with some of reserved lamb fat. Sprinkle each rack with salt and pepper; rub each with 1 tablespoon spice rub. Place on rimmed baking sheet. Let stand at room temperature 2 hours. (Sauce and lamb can be prepared 1 day ahead. Cover separately; chill. Bring lamb to room temperature before continuing.) Preheat oven to 400°F Heat large skillet over high heat. Sear 1 lamb rack on all sides until brown, about 8 minutes. Return to baking sheet. Repeat with remaining lamb racks. Roast lamb until thermometer inserted into center registers 125°F for rare, about 25 minutes.
• Rewarm sauce. Cut lamb between bones into chops. Divide lamb among 6 plates. Spoon sauce over lamb.

HERB CRUSTED RACK OF LAMB WITH PORT REDUCTION SAUCE

Steps:

• 1. To prepare the rub, chop the thyme, rosemary, sage leaves, oregano, parsley, and garlic cloves and put in a mortar and pestle. Add dijon mustard and olive oil and mash until paste-like.
• 2. Sprinkle the rack of lamb with salt and pepper. Then rub all over with the herb paste. Cover and let marinate in refrigerator overnight, up to a day.
• 3. Pre-heat oven to 400-degrees.
• 4. In a hot pan, add olive oil and sear both sides of the rack of lamb for 10 minutes, or until golden.
• 5. Put the pan with the rack of lamb inside the oven for 15 minutes for medium-rare meat. (Leave in longer for medium).
• 6. Reduce port wine and veal broth for about 20 minutes, until thicker consistency.
• 7. Let the rack of lamb rest for at least 5 minutes before slicing. Add port reduction sauce on top and serve.

HERB-CRUSTED RACK OF LAMB

Steps:

• Heat the oven to 425 degrees F/220 degrees C.
• Season the meat with salt and pepper. Mix together the oil and mustard, then slather all over the rack to coat well. Mix together the breadcrumbs, cheese and herbs, then pack the mixture onto the lamb rack.
• Place the lamb on a rack, bones arching upwards, in a roasting pan just large enough to hold it and place in oven. Roast until the meat is done to your liking. 20 minutes will give you medium-rare meat. Let the meat rest out of the oven 10 minutes before carving.

CILANTRO CRUSTED RACK OF LAMB

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.

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.

TANGY HERB-CRUSTED RACK OF LAMB

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.

CRUSTED RACK OF LAMB

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 they’re 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--.

HERB-CRUSTED RACK OF LAMB WITH WHITE BEAN PURéE

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.

ROAST RACK OF LAMB WITH MOROCCAN SPICES

Steps:

• Preheat the oven to fan 200C/conventional 220C/gas 7. Mix 2 tbsp of the olive oil with the harissa, then add the cumin, turmeric, paprika and coriander, half the parsley, lemon juice and a pinch of salt, then stir. Sit the lamb in a roasting tray, season well, then spread the spice mix over surface of the meat. Roast for 15-20 minutes for rare to medium, 25 minutes for well done.
• Meanwhile, throw the carrots into a small roasting tin, add a pinch of salt and 1 tbsp of the olive oil. Roast for 15 minutes until carrots are just browning slightly at the edges.
• Just before you take the carrots out of the oven, prepare the couscous. Tip it into a bowl, pour over the hot stock, then leave to stand for 5 minutes. Break the couscous up with a fork and leave to cool. Add the remaining olive oil and parsley, satsuma juice, allspice, mint and onion, stir well, then add the cooked carrots and season.
• Put the lamb on a warmed plate and leave it to rest for 5 minutes. Slice it in half to give 3-4 cutlets each, then cut in half again. Spoon the couscous on to two plates, scatter over the almonds and top with the lamb. Serve with a spoonful of Greek yogurt.

CHEESE AND HERB CRUSTED RACK OF LAMB

Steps:

• Combine first 5 ingredients in a food processor and blend until herbs are finely chopped.
• Transfer crumb mixture to a bowl; season with salt and pepper.
• Drizzle with 1 1/2 tablespoons oil and toss to coat.
• Using a sharp knife, make diagonal cuts in fat side of the lamb racks, spacing lines one inch apart.
• Make cuts in opposite direction, forming diamond patterns on all racks.
• Heat 1 tablespoons of olive oil heavy large skillet over high heat.
• Sprinkle lamb with salt and pepper and place one rack in pan, fat side down.
• Cook until golden, about 5 minutes; transfer to a work surface.
• Repeat with remaining racks.
• Spread scored side of each rack with 1 tablespoons of mustard, then coat with 1/3 of the crumb mixture, pressing to adhere.
• Place on rimmed baking sheets and bake in preheated oven at 425 degrees F. until golden and thermometer inserted into center of lamb registers 135 degrees F. for medium-rare, about 40 minute.
• Let stand 10 minutes and then cut racks into chops.